Ingredients
Scale
- 1 tbsp olive oil
- 1 cup yellow onion, diced
- 1 pound ground beef (or ground turkey)
- 3 tsp taco seasoning
- 20 oz enchilada sauce
- 2 cups beef broth
- 8 oz dry rotini pasta
- 1½ cups Monterey Jack, Colby, or cheddar cheese
Optional
- 2 oz cream cheese
- 1 cup corn
- Green onions
- Diced tomatoes
- Black olives
- Sour cream
- Fresh cilantro
Instructions
- Heat olive oil and sauté the diced onion until softened.
- Add the ground beef and cook until browned. Drain excess grease if needed.
- Stir in the taco seasoning and cook for 1 minute.
- Pour in the enchilada sauce and beef broth.
- Stir in the uncooked rotini.
- Bring to a gentle boil, then reduce heat and simmer for 12–15 minutes, stirring occasionally.
- Add the cream cheese and corn if using, and stir until melted.
- Remove from heat and mix in the shredded cheese until smooth.
- Garnish with your favorite toppings and serve immediately.
Notes
- Freshly grated cheese melts much more smoothly than pre-shredded cheese.
- Stir the pasta occasionally while simmering to prevent sticking.
- Add a splash of broth when reheating leftovers for a creamy texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: One-Pot / Stovetop
- Cuisine: Tex-Mex / American
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