Description
This Cheesy Enchilada Hamburger Helper is a flavor-packed, one-pan meal that comes together in less than 30 minutes, making it the perfect solution for busy weeknights. It takes the nostalgia of a classic skillet pasta and upgrades it with zesty enchilada sauce, savory spices, and plenty of melty cheese. A creamy and deeply satisfying stovetop dinner, this recipe features tender pasta shells coated in a rich sauce and topped with cool sour cream and fresh cilantro.
Ingredients
- 1 lb ground beef
- 1 chopped onion
- 1 cup beef broth
- 1 cup milk
- 2 1/2 cups Medium Shell Pasta
- 2 (10 oz) cans Mild enchilada sauce
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp dried cilantro
- 1/4 tsp cayenne
- 1 tbsp minced garlic
- 2 cups shredded Colby Jack cheese
- Fresh cilantro (for garnish)
- Sour cream (for garnish)
Instructions
Step 1: Brown the Meat
In a large skillet over medium heat, brown the ground beef and chopped onion. Once the beef is fully cooked, drain any extra grease thoroughly to ensure a smooth sauce.
Step 2: Season
Stir in the salt, pepper, chili powder, cumin, dried cilantro, and cayenne. Add the minced garlic and sauté for 1 minute until fragrant.
Step 3: Simmer the Pasta
Pour in the beef broth, both cans of enchilada sauce, the milk, and the uncooked pasta shells. Stir to combine. Bring the mixture to a quick boil.
Step 4: Cook Covered
Immediately reduce the heat to medium-low. Cover the skillet with a lid and simmer for about 12 minutes. Stir at least once halfway through to ensure the shells don’t stick to the pan.
Step 5: Cheese and Garnish
Once the pasta is tender, stir in 1 cup of the Colby Jack cheese until melted. Sprinkle the remaining 1 cup of cheese over the top. Cover for 1 minute until perfectly melted. Remove from heat and top with a dollop of sour cream and fresh cilantro.
Notes
Storage and Reheating: This dish stores beautifully in an airtight container in the refrigerator for 3 to 4 days. When reheating, add a splash of milk or beef broth to loosen the sauce, as the pasta will continue to absorb liquid as it sits.
Avoid Sauce Separation: To ensure a creamy, velvety sauce, make sure to reduce the heat to a low simmer as soon as the milk and broth begin to bubble. High heat can cause the dairy to break or curdle.
Variations: For a leaner version, use ground turkey or chicken. To add more volume and nutrients, stir in a can of rinsed black beans or 1 cup of frozen corn when you add the pasta.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1.5 cups
- Calories: 485
- Sugar: 6g
- Sodium: 920mg
- Fat: 26g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 29g
- Cholesterol: 95mg
Keywords: cheesy enchilada hamburger helper, one pan taco pasta, homemade hamburger helper, skillet enchilada shells, easy weeknight dinner, 30 minute meals