Cheesy Enchilada Hamburger Helper (Print version)

A homemade Cheesy Enchilada Hamburger Helper skillet with tender pasta, seasoned beef, enchilada sauce, and melty cheese.

# Ingredients:

For the beef and sauce

01 - 1 tablespoon olive oil
02 - 1 lb (450 g) lean ground beef
03 - 1 small yellow onion, finely chopped
04 - 3 cloves garlic, minced
05 - 1 tablespoon chili powder
06 - 1 teaspoon ground cumin
07 - 1/2 teaspoon smoked paprika
08 - 1/2 teaspoon dried oregano
09 - 1/2 teaspoon kosher salt, plus more to taste
10 - 1/4 teaspoon black pepper
11 - 1 can (10 oz/283 g) red enchilada sauce
12 - 2 cups (480 ml) low-sodium beef broth
13 - 1 cup (240 ml) whole milk

For the pasta and finish

14 - 8 oz (225 g) small pasta, such as elbows, shells, or rotini
15 - 1 cup (115 g) shredded sharp cheddar cheese
16 - 1 cup (115 g) shredded Monterey Jack cheese
17 - 2 tablespoons chopped fresh cilantro
18 - 2 green onions, thinly sliced
19 - Sour cream, sliced jalapenos, or diced tomatoes, optional for serving

# Instructions:

01 - Heat the oil in a 12-inch skillet over medium-high heat. Add the ground beef and cook for 6-8 minutes, breaking it into small crumbles, until browned and no pink remains. Drain excess fat if needed.
02 - Add the onion to the beef and cook for 3-4 minutes until softened. Stir in the garlic, chili powder, cumin, smoked paprika, oregano, salt, and pepper. Cook for 30 seconds until fragrant.
03 - Stir in the enchilada sauce, beef broth, milk, and dry pasta. Bring to a gentle simmer, then reduce the heat to medium-low.
04 - Cover and cook for 12-15 minutes, stirring every few minutes, until the pasta is tender and the sauce has thickened. Add a splash of broth if the pan gets dry before the pasta is done.
05 - Remove the skillet from the heat. Stir in 3/4 cup cheddar and 3/4 cup Monterey Jack until melted and creamy. Sprinkle the remaining cheese over the top, cover, and let stand for 2 minutes.
06 - Rest the skillet for 5 minutes, then top with cilantro and green onions. Serve with sour cream, jalapenos, or diced tomatoes if desired.

# Good to know:

01 - Best served after a 5-minute rest so the sauce thickens.
02 - Use mild or medium enchilada sauce depending on the heat level you want.
03 - Add 1 cup black beans or corn with the pasta for a heartier skillet.

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