The weekend is over already?! Ah man. I sincerely hope you’re feeling rejuvenated rather than frazzled as our new week begins. I was at Christian music festival yesterday for six hours, so yes I am feeling refreshed, but a little sleepy. Nonetheless, I am excited to share this enchilada pasta recipe, made on the stove in ONE PAN.
We are keeping it extra simple and extra extra cheap this week. Here’s the rundown:
- Breakfast for lunch
- Grilled cheese and ramen noodles
- Creamy chicken broccoli Helper
- Hot dogs and macaroni salad
- Enchilada pasta
Things like grilled cheese, ramen noodles, hot dogs, and frozen pizzas are items I try to keep on hand. Usually I’ll make a frozen pizza for Tim if I don’t feel like cooking (or eating), and Ivy and I have grilled cheese a lot for supper. Girl loves her tomato soup.
I just have to tell you how much I LOVE one pan meals. The idea is simple enough, it’s a meal that you cook using only one pan/pot. This means cooking the meat, the starch (rice, pasta, potato..) all together. But the results are BEYOND. You get lots of complex flavor from cooking things together, and very little clean up. That part is my favorite. The fewer dishes I have to load and unload into the dishwasher the better. I’m really a stickler on that anyway. I’ll use a plate a couple times or eat of a fork I used to mix part of my recipe. I just hate having a million things to wash. It drives Tim a little crazy.
Speaking of Tim, enchilada pasta is one of his most favorite meals. So simple and delicious!
Anyhow, I must give credit for this recipe to Melissa at Number-2-Pencil.com. She has tons of other one pot meals on her blog! Her posts are so visually appealing and easy to follow.
I did tweak the recipe some, so here it goes: One Pan Enchilada Pasta. I hope you and your family love it.
I want to talk real quick about the ingredients. Instead of ground beef you can use ground turkey. It’s healthier and still tasty. Once I used ground sausage and that was good too. If I remember to buy an onion, I’ll sautee one with the meat. I forgot to include the can of corn in the picture. It’s my extra ingredient that really makes the meal in my opinion. The original recipe calls for green onions and black olives, but no thanks.
- Brown your meat. Drain.
- Season the hamburger with taco seasoning, following seasoning directions.
- While the mixture is heating to a boil, add enchilada sauce, noodles, and chicken broth. I like to use the whole wheat rotini noodles in this recipe. Add the enchilada sauce and noodles first, then the broth. You want to add just enough broth that the noodles have enough liquid to boil in. The original recipe says that amount is 2 cups, but I think it varies. If it comes out too soupy, we can fix that later. This part is sort of a balancing act.
- While the noodles are cooking, open a can of whole kernel corn. I usually cook it in a tupperware in the microwave for two minutes. I know, I know. You’re thinking, “Hey! That’s another dish! You said this is a one pot meal!” Well, I always use the same tupperware to save the leftovers. So there!
- While the noodles are cooking, assess the amount of liquid. Keep the lid off, the heat high, and your exhaust fan on if your mixture is too soupy. If it seems like the noodles need more liquid to boil in, add more broth.
- After the noodles are finished, add the corn. This is the step I add to the original recipe. I am totally in to adding an extra veggie, corn especially because it gives a freshness and a bit of a crunch. It’s a texture thing, really.
- Top your delicious smelling pot with shredded colby jack cheese, and you’re done. We always add more cheese on our plates!
We really do like this one at our house! It is quick and delicious. I hope you try it and enjoy it, too.