Ingredients
Scale
Gathering ingredients for this dish is a breeze. Here’s what you’ll need:
- 1 pound ground beef (or turkey)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can (10 oz) red enchilada sauce
- 2 cups chicken broth
- 8 oz penne pasta (or your choice)
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn (canned or frozen)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 cup shredded cheese (cheddar or Mexican blend)
- Fresh cilantro, for garnish (optional)
Instructions
- Brown the ground beef in a large pot over medium heat.
- Sauté the diced onion and minced garlic until soft.
- Stir in the enchilada sauce, chicken broth, chili powder, cumin, salt, and pepper; bring to a simmer.
- Add the penne pasta, cover, and cook for about 12 minutes until al dente.
- Stir in the black beans and corn; heat through for 2-3 minutes.
- Top with shredded cheese, cover to melt, and serve garnished with cilantro if desired.
Notes
- Feel free to substitute ground turkey for a leaner option.
- Adjust spices to taste for a spicier dish.
- This dish can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten-Free (if using gluten-free pasta)
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 70mg