Name: Cheesy Beef and Enchilada Mac
Prep time: 12 min
Cook time: 20 min
Total time: 32 min
Ingredients: 1 tablespoon olive oil; Red onion, diced; 2 cups shredded cheese, divided; 1 onion, finely diced; 1 pound ground beef; 2 teaspoons cumin; 8 ounces queso fresco, crumbled; Fresh cilantro leaves, chopped; 1 tablespoon butter; 1 can (28 ounces) red enchilada sauce; 1 can (28 ounces) crushed tomatoes; 4 cloves of garlic, minced; 1 pound uncooked pasta, any small to medium size; 2 teaspoons chili powder

Beef Enchiladas

Whats the best way to store leftover Beef Enchiladas?

What ingredients do I need to make Beef Enchiladas?

Whats the best way to cook the ground beef for Beef Enchiladas?

Can I use chicken instead of beef in my enchiladas?

Whats the best way to prevent the tortillas from breaking when rolling the enchiladas?

What can I do if my enchiladas turn out too dry?

What are some good side dishes to serve with Beef Enchiladas?

A delightful fusion of enchiladas and pasta bake, our Cheesy Beef and Enchilada Mac is a user-friendly, mouth-watering dish the family won't be able to resist.

Milk

Wheat

Oils

milliliter

olive oil

Fresh Vegetables

gram

red onion

Cheese

shredded cheese

onion

Red Meat

ground beef

Seasonings

ground cumin

queso fresco

fresh cilantro

Butter & Margarine

butter

Sauces

red enchilada sauce

Canned Vegetables

crushed tomatoes

garlic

Pastas & Noodles

dry pasta

chili powder

Water

Calories

Carbohydrates

Protein

Dietary Fiber

Sugar

Cholesterol

Trans fatty acids

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Vitamin K

Vitamins

Calcium

Minerals

Iron

Magnesium

Phosphorus

Potassium

Sodium

Lycopene

Lutein+zeaxanthin

Dietary Folate Equivalents

Lactose

Zinc

Copper

Manganese

Selenium

Vitamin A

Vitamin C

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Choline

Alpha-carotene

Beta-carotene

Beta-cryptoxanthin

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Cheesy Beef and Enchilada Mac

Baking Goods

Produce

Dairy

Meat & Seafood

Condiment & Toppings

Pasta, Sauces, Grain

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Heat olive oil and butter in a large skillet over medium heat.

Add onion to skillet, cooking until softened, about 3 minutes.

Add minced garlic, ground beef, cumin, and chili powder to the skillet. Cook until beef is browned, about 5 minutes.

Cook pasta according to package instructions in a separate pot. Drain well.

Into the skillet with the beef, stir in crushed tomatoes, enchilada sauce, and crumbled queso fresco. Continue heating until warmed.

Combine pasta with the beef and sauce mixture, ensuring pasta is well coated.

Sprinkle in half the shredded cheese, stir, and then top the dish with the remaining shredded cheese.

Garnish with fresh cilantro leaves and diced red onion before serving.

Cover the skillet with a lid or foil and let it sit off the heat for 5 minutes to allow the cheese to melt.