Cheesy Enchilada Hamburger (Printer-Friendly)
Savory ground beef, enchilada sauce, tender pasta, and melted cheese combined for a hearty, comforting skillet meal.
# What You’ll Need:
→ Protein
01 -
1 pound ground beef (85% lean)
→ Vegetables
02 -
1 cup chopped onion
03 -
1 tablespoon minced garlic
→ Liquids
04 -
1 cup beef broth (low sodium preferred)
05 -
1 cup whole milk or 2% milk
06 -
20 ounces mild enchilada sauce (2 cans, 10 ounces each)
→ Pasta
07 -
2.5 cups medium shell pasta
→ Dairy
08 -
2 cups shredded Colby Jack cheese
09 -
Sour cream for topping
→ Spices
10 -
2 teaspoons chili powder
11 -
1 teaspoon ground cumin
12 -
1 teaspoon dried cilantro
13 -
¼ teaspoon cayenne pepper
14 -
½ teaspoon salt
15 -
½ teaspoon black pepper
→ Garnish
16 -
Fresh cilantro for serving
# Steps to Follow:
01 -
Heat a large skillet over medium-high heat. Add ground beef and cook until no longer pink. Add chopped onion and cook until translucent. Drain excess grease to avoid greasiness.
02 -
Stir in salt, black pepper, chili powder, cumin, dried cilantro, and cayenne pepper. Toast spices briefly to release aromas, then add minced garlic and cook for one minute until fragrant.
03 -
Pour in beef broth, enchilada sauce, and milk. Add dry pasta and stir to coat evenly. Ensure noodles are mostly submerged in liquid.
04 -
Bring mixture to a gentle boil, then reduce heat to medium-low. Cover and simmer for about 12 minutes, stirring once halfway to prevent sticking and promote even cooking.
05 -
Remove lid, stir in 1 cup shredded Colby Jack cheese until melted. Evenly sprinkle remaining cheese on top, cover skillet again, and let sit off heat for 1-2 minutes until cheese melts gooey.
06 -
Top with fresh cilantro and dollops of sour cream. Serve immediately for best flavor and texture.
# Helpful Hints:
01 -
Shred cheese yourself to ensure smooth melting and richer flavor.
02 -
Stir once during simmering to avoid noodle clumping and sticking.
03 -
Allow skillet to rest covered off heat for perfect gooey cheese topping.