# Components:
→ Meats
01 - 1 pound lean ground beef
→ Vegetables & Aromatics
02 - 1 medium onion, diced
03 - 3 cloves garlic, minced
→ Pasta
04 - 8 ounces penne or rotini pasta
→ Sauces & Dairy
05 - 1 cup enchilada sauce
06 - 1 cup shredded cheddar cheese, plus extra for serving (optional)
07 - ½ cup sour cream (for serving)
→ Optional Garnishes
08 - Chopped cilantro
09 - Sliced green onions
# Directions:
01 - In a large skillet over medium heat, cook the ground beef until fully browned, approximately 5 to 7 minutes. Drain excess fat as needed.
02 - Add diced onion and minced garlic to the skillet and sauté until the onion becomes translucent, about 3 to 4 minutes.
03 - Pour in the enchilada sauce, stir thoroughly, and let it simmer for 5 minutes to meld the flavors.
04 - While the sauce simmers, cook pasta in a large pot of salted boiling water until al dente according to package directions. Drain and set aside.
05 - Add the cooked pasta to the skillet with the beef and sauce mixture. Stir to combine and warm through for 1 to 2 minutes.
06 - Sprinkle shredded cheddar cheese over the pasta mixture, cover the skillet, and allow the cheese to melt for 2 to 3 minutes.
07 - Serve immediately topped with a dollop of sour cream and optional chopped cilantro or sliced green onions.
