What a gloomy morning it was today! But these types of mornings are my favorite- cloudy, gray, and rainy. It feels like one of those days where you cozy up to a bowl of comforting goodness. Why not hug a bowl of good ol’ nostalgic hamburger helper?
I decided to give this one pot wonder a spin and combine it with the flavor of beef enchiladas. Cooking the pasta this way creates a luscious creamy sauce due to the starch being released as it cooks. Adding in the cheese at the end brings the ooey-gooeyness to the dish that we all remember and love.
Now excuse me as I go build myself another bowl of this tastiness….. Enjoy!
Ingredients
1 tbs avocado oil
1 lb ground beef
1 tsp salt
1/2 tsp pepper
1/2 onion, diced
2 garlic cloves, minced
1 tbs chili powder
1 tbs cumin, divided
1 tsp garlic powder
1 tsp onion powder
2 1/2 cups dry fusilli pasta (I used red lentil pasta from Barilla)
1 cup milk of choice
1 10oz can enchilada sauce, divided
1 cup water
1 4.5 oz can fire roasted diced tomatoes, with juice
1 tsp salt
1 cup shredded Monterey Jack cheese
1/4 cup heavy whipping cream (or milk alternative)
To garnish:
chopped cilantro
sour cream
Monterey Jack cheese
squeeze of lime
Instructions
In a large saucepan, salt and saute the ground beef in 1 tbs of avocado oil. Once browned, add in the chopped onions and garlic and saute until softened, about 3 minutes.
To the saucepan, add 1/2 tbs cumin, garlic powder, onion powder, and 1/4 cup of the enchilada sauce. Saute for 3 minutes longer. This will allow the dry spices to bloom.
Next, add the dried pasta, 1/2 cup of enchilada sauce, milk, water, and the fire roasted diced tomatoes. Bring to a boil and add 1 tsp of salt. Once at a boil reduce to a simmer and cook for 15 minutes, stirring occasionally. Once the pasta is cooked add in the remaining enchilada sauce and 1/2 tbs cumin. Simmer for 5 mins.
Remove from heat and add in the Monterey Jack cheese and cream. Stir to combine.
Spoon into bowls and garnish with sour cream, cilantro, cheese, and a squeeze of lime.