Beef Enchilada Pasta Bake
This recipe was contributed by Amanda Finks from The Wholesome Dish, as part of the Healthy Aperture blogger partnership.
Beef Enchilada Pasta Bake
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 Servings
Ingredients
- ½ 13.25 oz. box dried whole wheat rotini pasta*
- 2 tsp. olive oil
- 1 medium red bell pepper chopped
- 1 medium green bell pepper chopped
- 1 medium yellow onion chopped
- 1 lb. extra lean ground beef
- 2 tsp. chili powder
- 1 tsp. ground cumin
- ½ tsp. salt
- ½ tsp. ground black pepper
- 1 14.5 oz. can petite diced tomatoes, juices drained
- 1 10 oz. can red enchilada sauce
- 1 cup frozen corn kernels
- 1 cup shredded Mexican-blend cheese
- optional toppings: chopped avocado chopped tomatoes, Greek yogurt/sour cream
Instructions
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Preheat oven to 350 degrees F. Spray a 13×9 inch baking dish with cooking spray.
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Cook the pasta al dente according to its package directions.
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As the pasta cooks, add the oil to a large skillet and place over medium-high heat. Add the red pepper, green pepper, and onion to the oil. Cook for 2 minutes.
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Add the beef to the skillet and break it apart with a wooden spoon. Stir in the chili powder, cumin, salt, and black pepper. Cook for 6-7 minutes, until beef is cooked through, stirring occasionally.
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Add the diced tomatoes and enchilada sauce to the skillet. Stir to combine. Remove from the heat.
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Add the sauce and corn kernels to the cooked pasta. Stir to combine. Pour the pasta mixture into the baking dish. Top the pasta with cheese.
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Bake for 20 minutes. Let the dish rest for 5 minutes before serving with optional toppings.
