Description
Okay, so you know those nights when you’re craving enchiladas but you’re too worn out to roll all those tortillas? Yeah, this is the solution to that problem. I basically took everything amazing about enchiladas—the saucy beef, the melty cheese, the spicy goodness—and threw it all in a casserole dish with pasta instead. It’s like enchiladas had a baby with mac and cheese, and honestly, it might be better than both. My kids call it “the best dinner ever,” and my husband asks for it at least twice a week. No joke.
Ingredients
Scale
For the Pasta Base:
- 1 lb penne or rigatoni pasta (something chunky that holds onto sauce)
- 1 lb ground beef (85/15 is perfect—not too lean, not too greasy)
- 1 medium onion, diced (don’t make the pieces huge, or the kids will pick them out)
- 3 cloves garlic, minced (or that pre-minced stuff from a jar—I won’t judge)
- 1 bell pepper, diced (any color, whatever’s on sale)
- 1 can black beans, drained and rinsed (15 oz can)
- 1 can of corn, drained (or frozen corn, whatever’s easier)
For the Sauce Magic:
- 1 can enchilada sauce (red, about 19 oz—mild, medium, or hot depending on your spice tolerance)
- 1 can diced tomatoes, undrained (14.5 oz)
- 1 packet taco seasoning (yes, the packet is fine—this is supposed to be EASY)
- 1 cup beef broth (or chicken broth, or even water if that’s what you’ve got)
- 1/2 cup sour cream (makes everything creamy and amazing)
For the Cheese Situation:
- 2 cups shredded Mexican cheese blend (the pre-shredded stuff is totally fine)
- 1/2 cup shredded cheddar (sharp cheddar if you want more flavor)
- 1/4 cup cream cheese, softened (secret ingredient for extra creaminess)
For the Toppings:
- More shredded cheese (because cheese)
- Sliced green onions
- Fresh cilantro (skip if you’re one of those people)
- Diced avocado
- Extra sour cream
- Sliced jalapeños if you’re feeling brave