Cheesy Beef Enchilada Pasta Skillet

Spray a large, deep (13-inch; 6 quart) skillet with nonstick cooking spray and place over medium-high heat.

Add the ground beef and cook, stirring frequently and breaking up the meat until crumbly and browned throughout, about 5 minutes. Transfer to a colander and drain the beef.

Heat the olive oil in the skillet over medium heat. Add the chopped onions, chopped red bell pepper, minced garlic, chili powder, cumin, oregano, kosher salt, and black pepper. Sauté until the onions are softened and the spices are aromatic, 5 minutes.

Raise the heat to high, stir in the chicken broth, tomato paste, and enchilada sauce, and bring to a simmer.

Reduce the heat to medium-high, add the drained beef and rotini pasta, and stir well. Cover and bring to a simmer.

Reduce the heat to medium-low and continue to simmer, covered, until the pasta is cooked, following the package directions. Stir once halfway through the cooking time and add the minced jalapeño pepper and chopped scallions.

When the pasta is cooked, the liquid should be almost absorbed but the mixture should still be moist. Adjust with more broth if necessary.

Stir in the heavy cream until incorporated, and then sprinkle over the shredded Monterey Jack cheese. Cover and cook until the cheese melts, just 1 or 2 minutes. Serve hot.