Enchilada Pasta

Prep Time5

Cook Time25

Servings:

Author: Constance Smith - Cosmopolitan Cornbread

Ingredients

12 oz penne pasta or any other bite sized pasta
1 lb ground beef
1 onion diced
3 cloves garlic minced
15 oz red enchilada sauce
14 oz black beans canned, rinsed and drained
1 teaspoon cumin
salt and black pepper optional, if needed to taste

For Topping

2 c Monterrey jack cheese or other variety, shredded
½ c sour cream optional
4 oz black olives optional

US Customary - Metric

Instructions

To begin, bring a pot of salted water to a boil, and begin cooking it according to package instructions.
While the pasta is cooking, brown the ground beef, onion and garlic together in a large, deep skillet. When the ground beef is cooked, drain off any excess grease if you need to.
Add in the enchilada sauce and cumin, stir together. Add salt and pepper if you wish. It will depend upon your brand of enchilada sauce whether you would want it or not.
Stir in the black beans.
Combine with the cooked, drained pasta, stir it all together.
Serve topped with the shredded cheese, sour cream and black olives, or any other toppings that you like.
Enjoy!

Notes

You could also top with some guacamole, cubed avocado or a dollop of salsa.

Potluck Option: If you are taking this dish to a potluck, transfer the pasta and meat sauce (after you have combined it) to a 9x13 baking dish. Sprinkle with the shredded cheese. If you like, you can pop the baking dish into the oven for a few minutes at 350°(F) just long enough to melt the cheese. Serve with the sour cream, black olives and any other topping on the side.

See This Recipe:

https://cosmopolitancornbread.com/enchilada-pasta/

Equipment Used

Dutch oven or large pot for cooking pasta
large skillet

Nutrition