One-Skillet Beefy Enchilada Noodle Casserole

Updated at: Thu, 17 Aug 2023 13:54:01 GMT

Step 1

Spray a very large, deep (13-inch; 6 quart) skillet with nonstick cooking spray and place over medium-high heat.

Step 2

Add the ground beef and cook, stirring frequently and breaking up the meat, until it is crumbly and browned throughout, about 5 minutes.

Step 3

Transfer to a colander and drain.

Step 4

Heat the oil in the skillet over medium heat.

Step 5

Add the onions, bell pepper, garlic, chili powder, cumin, oregano, an salt and pepper.

Step 6

Sauté until the onions are softened and th spices are nice and toasty and aromatic, 5 minutes.

Step 7

Raise the heat to high, add 2 cups of the chicken broth, the tomato paste, and enchilada sauce, and bring to a

Step 8

simmer.

Step 9

Reduce the heat to medium-high, add the drained beef and noodles, and stir well.

Step 10

Cover and bring to a simmer.

Step 11

Reduce the heat to medium-low and continue to simmer, covered, until the noodles are cooked, following the package directions.

Step 12

Stir once halfway through the cooking time.

Step 13

The liquid should be pretty much absorbed, but the mixture should still be moist looking.

Step 14

If the noodles absorb all of the liquid before they are cooked, add up to an additional cup of chicken broth to the pan, stir, and cover until the pasta is tender.

Step 15

Stir in the cream, and sprinkle over the cheese.

Step 16

Cover an cook until the cheese melts, just 1 or 2 minutes.

Step 17

Serve hot.

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