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Ingredients
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- 1 tablespoon olive oil
- 1 cup diced onion (120 grams)
- 2 cloves garlic, minced
- 1 pound lean ground beef (93/7)
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 2 cups diced bell peppers (240 grams)
- 2 cups diced mushrooms (140 grams)
- 8 ounces pasta (fusilli or similar shape)
- 1 15-ounce jar red enchilada sauce
- 1 1/2 cups broth (bone broth recommended)
- 1 cup shredded cheddar cheese (2.5 ounces)
- Salt and pepper, to taste
- For topping: fresh cilantro, lime juice, additional shredded cheese
Instructions
- Heat olive oil in a large pot and sauté diced onion for 2-3 minutes.
- Add minced garlic and sauté for another 1-2 minutes.
- Brown the ground beef, seasoning with chili powder, cumin, oregano, salt, and pepper for 3-5 minutes.
- Stir in bell peppers, mushrooms, pasta, enchilada sauce, and broth. Cover and cook for 13-15 minutes.
- Remove lid and let simmer for an additional minute or two.
- Mix in half the cheddar cheese and top with the remaining cheese to melt.
- Allow to cool slightly before serving with optional toppings.
Notes
Adjust spice level by adding more chili powder or jalapeños.
Store leftovers in an airtight container for up to four days.
This dish can be frozen for up to two months.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 75mg