Enchilada Skillet Pasta
This dish is the epitome of comfort food—it's flavorful, simple, and filled with cheese—enchilada skillet pasta!
Yield: 6
Materials
- 1 lb ground beef*
- 1/2 tablespoon olive oil
- 12 oz wide egg noodles one package
- 2 ears fresh corn from the cob or 1.5 cups canned or frozen
- 1/4 cup sour cream
- 1 15 oz can black beans rinsed and drained**
- 2 1/2 cups sharp or medium cheddar cheese shredded
- 1 cup mozzarella cheese shredded
- 2 cups Enchilada sauce 1 batch of homemade sauce
- 1 - 2 tablespoons fresh jalapeno diced
- 3/4 teaspoon cumin
- 1 teaspoon chili powder
- 1/4 teaspoon kosher salt
- 1/4 teaspoon fresh ground pepper
- fresh cilantro diced
Instructions
- Cook pasta in a big pot as directed on the package until it's al dente. After draining, rinse.
- Set oven temperature to 350 degrees.
- Meanwhile, add ground beef to a large pan that has been heated to medium heat with olive oil. Large chunks of beef should be broken up and cooked before being broken up into tiny pieces and well mixed with cumin, chili powder, salt, and pepper. Until the ground meat is browned, keep going. In all, seven minutes. Remove oil from the pan if required or desired.
- Add the black beans, corn, and jalapeño (to taste; the more, the spicier!). Combine all ingredients in a big bowl. 1/2 cup of mozzarella, 1/2 cup of cheddar, and sour cream. After adding the pasta, thoroughly mix in the enchilada sauce.
- Put ingredients in skillet and well stir. Place 2 cups of cheddar cheese and the remaining 1/2 cup of mozzarella on top, then bake until the cheese is completely melted ***. About five to ten minutes.
- Serve, garnished with fresh cilantro!
Notes
I use 85% to 90% lean ground beef. Before adding other ingredients, you might wish to drain the fat from the pan if you're using a lower.
** Black beans: You can use dry beans or canned beans. If using dried, you have the option of soaking them beforehand or cooking them right away.
After soaking, Cook: Put half of the dried black beans in a basin and pour water over them. Rinse the beans and transfer them to a pot with new water after eight hours. After heating the beans to a boil on high, reduce the heat and simmer them for 45 to 60 minutes, or until they become tender. The age of your water and beans will determine how long this takes. If your water is hard, use filtered water. Cook immediately by adding 1/2 cup of dried black beans to a saucepan and adding water to cover. After heating the beans to a boil on high, reduce the heat and simmer them for 60 to 90 minutes, or until they become tender. The age of your water and beans will determine how long this takes. If your water is hard, use filtered water.
**** Alternatively, you might add all of the cheese, reduce heat to low, and cover to allow the cheese to melt.
** Black beans: You can use dry beans or canned beans. If using dried, you have the option of soaking them beforehand or cooking them right away.
After soaking, Cook: Put half of the dried black beans in a basin and pour water over them. Rinse the beans and transfer them to a pot with new water after eight hours. After heating the beans to a boil on high, reduce the heat and simmer them for 45 to 60 minutes, or until they become tender. The age of your water and beans will determine how long this takes. If your water is hard, use filtered water. Cook immediately by adding 1/2 cup of dried black beans to a saucepan and adding water to cover. After heating the beans to a boil on high, reduce the heat and simmer them for 60 to 90 minutes, or until they become tender. The age of your water and beans will determine how long this takes. If your water is hard, use filtered water.
**** Alternatively, you might add all of the cheese, reduce heat to low, and cover to allow the cheese to melt.