Beef Enchilada Pasta with Black Beans, Corn, and Cheese
Cooked pasta folded into ground beef, beans, corn, and enchilada sauce beneath a melted cheese topping.
Ingredients
Main Ingredients
- 1 pound ground beef lean beef recommended
- 8 ounces pasta penne or rotini
- 2 cups enchilada sauce store-bought or homemade
- 1 cup cheddar or pepper jack cheese shredded
- 1 can black beans drained and rinsed
- 1 cup corn frozen or canned, drained if canned
- 1 teaspoon cumin
- Salt and pepper to taste
- fresh cilantro for garnish
- cooking oil as needed for browning
Instructions
Instructions
- Cook 8 ounces pasta according to the package until al dente, then drain.
- Cook beef over medium heat in a large skillet, breaking into crumbles, until it reaches 160°F. Use cooking oil as needed if the pan is dry, then drain excess fat.
- Stir in enchilada sauce, drained beans, corn, cooked pasta, cumin, salt, and pepper. Simmer gently for about 5 minutes until hot; allow longer if frozen corn needs more time according to its package.
- Scatter the cup of cheese evenly over the top, cover, and heat on low until melted. Add cilantro and divide into six portions.
Notes
- Refrigerate in shallow covered containers within 2 hours (1 hour above 90°F); keep at 40°F or below and use within 3–4 days.
- Reheat only the portion needed to 165°F throughout.