Ingredients
Scale
Ingredients:
- 1 pound ground beef or ground chicken
- 16 ounces dried elbow pasta (or any short pasta like penne or rotini)
- 1 medium yellow onion, chopped
- 1 tablespoon garlic, minced
- 1 (14-ounce) can petite diced tomatoes, including juice
- 1 (7-ounce) can mild diced green chilies, including juice
- 1 (10-ounce) can enchilada sauce
- 1 (14.75-ounce) can creamed corn
- 1 packet taco seasoning (or 2 tablespoons homemade taco seasoning)
- 2 teaspoons dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper (adjust to taste)
- 1 (8-ounce) package Mexican cheese blend (or shredded cheddar cheese)
- 8 ounces cream cheese, cut into cubes and at room temperature
- 1/2 cup sour cream
Toppings (Optional):
- 2 tablespoons fresh cilantro, chopped
- Extra Mexican cheese for garnish
Instructions
Step 1: Cook the Pasta
- Bring a large pot of water to a boil. Add a generous pinch of salt to enhance the pasta’s flavor.
- Cook the pasta according to the package instructions until al dente. Avoid overcooking, as the pasta will absorb more liquid from the sauce later.
- Drain the pasta and return it to the pot. Set aside.
Step 2: Cook the Meat and Aromatics
- In a large skillet over medium-high heat, cook the ground beef or chicken until browned. Break it apart with a spoon as it cooks. If using chicken, add a little oil to prevent sticking.
- Add the chopped onion and continue cooking until softened, about 3–4 minutes.
- Stir in the minced garlic and cook for another 30 seconds until fragrant.
Step 3: Add Seasoning and Sauce
- Pour in the diced tomatoes, diced green chilies, enchilada sauce, and creamed corn.
- Sprinkle in the taco seasoning, oregano, salt, and pepper. Stir to combine.
- Reduce the heat to low and let the mixture simmer for about 10 minutes, allowing the flavors to meld together.
Step 4: Melt the Cheese and Combine
- Stir in the shredded Mexican cheese, cream cheese, and sour cream.
- Continue stirring until all the cheese is melted and the sauce is creamy.
- If the sauce is too thick, add a splash of pasta water to loosen it.
Step 5: Combine with Pasta and Serve
- Pour the sauce over the cooked pasta and toss to coat evenly.
- Spoon onto individual plates and garnish with fresh cilantro and extra cheese, if desired.
- Serve warm and enjoy.
Notes
Common Mistakes and How to Fix Them:
- Pasta Overcooked? If the pasta is too soft, mix it with the sauce quickly to prevent further absorption of liquid. Next time, cook it just until al dente.
- Sauce Too Thick? Add a small amount of reserved pasta water or broth to thin it out.
- Sauce Too Watery? Simmer the sauce for a few extra minutes to reduce the liquid. Adding a little extra cheese can also help thicken it.
- Meat Cooking Too Fast? If the ground beef or chicken is browning too quickly before the onions soften, reduce the heat slightly and stir frequently.
Efficient Cooking Tips:
- Prepping Ingredients First: Chop onions and garlic before cooking to make the process smoother.
- One-Pan Option: If you want to make cleanup easier, cook the pasta directly in the skillet with the sauce by adding an extra cup of broth or water.
- Make It Spicy: For a bit of heat, add red pepper flakes or use hot enchilada sauce instead of mild.
- Prep Time: 10 minutes
- Cook Time: 20 minutes