Connect with us

RECIPES

Enchilada Skillet Pasta Recipe

 

This one-pan Beef Enchilada Pasta Skillet is so easy and full of flavor – perfect for a weeknight dinner everyone will love!

Chicken Enchilada Pasta Skillet – Everything you love about a gooey cheesy chicken enchilada made in just 30 minutes on the stovetop!

An easy one skillet chicken enchilada pasta dish that comes together in less than thirty minutes. A meal the whole family will love!

Quick and easy one-skillet enchilada pasta made with red lentil pasta so it’s a good source of plant-based protein, gluten-free and loaded with flavor. It’s a dish the whole family will enjoy!

 

Ingredients:

  • 1 lb ground beef I use 85% or 90% lean.(If using lower, you may want to drain fat from pan before adding other ingredients.)
  • 12 oz wide egg noodles one package
  • 2 ears fresh corn from the cob or 1.5 cups canned or frozen
  • 1/4 cup sour cream
  • 1 15 oz can black beans, rinsed and drained
  • 2 1/2 cups cheddar cheese, shredded I prefer sharp
  • 1 cup mozzarella cheese, shredded
  • 2 cups Enchilada sauce 1 batch of homemade sauce
  • 1 tablespoon fresh jalapeno, diced
  • 1/2 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon fresh ground pepper
  • fresh cilantro, diced
  • 1/2 tablespoon olive oil

 

Instructions:

  1. Cook pasta according to package until al dente.
  2. Drain and rinse.
  3. Pre-heat oven to 350 degrees.
  4. Meanwhile, heat olive oil in large skillet over medium heat and brown ground beef for approximately 5 minutes, stirring and crumbling beef.
  5. Add cumin, chili powder, salt, and pepper and mix well.
  6. Drain grease from pan if necessary / preferred.
  7. In a large bowl add black beans, corn, jalapeno, sour cream, 1/4 cup of mozzarella and 1/2 cup of cheddar cheese.
  8. Add pasta and then pour in enchilada sauce and mix well.
  9. Add mixture to skillet and mix well.
  10. Add remaining 3/4 cup of mozzarella and 2 cups of cheddar cheese on top and put in oven until cheese has fully melted.
  11. Approximately 5-10 minutes.
  12. Top with fresh cilantro and serve!
Click to comment

Leave a Reply

Your email address will not be published. Required fields are marked *

KETO

Chewy Keto Chocolate Cookies Recipe

 

 

  •  

  •  

  •  

     

 
Continue Reading

RECIPES

Crunchy Chicken Fingers Recipe

 

Chicken fingers with crunchy chip coating. Great with bbq sauce. My 3 year old helps crush the chips. Very easy to make!

Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Servings: 6
Yield: 6 servings

INGREDIENTS

 

DIRECTIONS

  • Preheat oven to 400 degrees F (200 degrees C).

  • Mix egg beat and milk in a shallow dish or bowl; place crushed chips in a separate shallow dish or bowl. Dip chicken first in egg mixture, then in crushed chips to coat. Place coated chicken on an ungreased cookie sheet.

  • Bake in preheated oven for 10 minutes; turn sides and bake for another 10 minutes.

     

Nutrition Facts

474.5 calories; protein 42.1g 84% DV; carbohydrates 37.8g 12% DV; fat 17g 26% DV; cholesterol 151.5mg 51% DV; sodium 365.9mg 15% DV.
Continue Reading

RECIPES

Grilled Cassava Flour Pizza Crust

 

Grilled paleo pizza that is super fun and an interactive meal. Top with your favorite toppings.

Prep: 15 mins
Cook: 7 mins
Additional: 5 mins
Total: 27 mins
Servings: 4
Yield: 4 4-inch pizza crusts

INGREDIENTS

 

DIRECTIONS

  • Preheat grill for medium heat and lightly grease the grate.

  • Mix water, coconut sugar, and yeast in a measuring cup until well combined. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes. Add avocado oil, salt, and Italian seasoning; stir well.

  • Combine cassava flour, arrowroot powder, and gelatin in a bowl. Pour in yeast mixture; stir with a wooden spoon until well combined. Add more cassava flour as needed, 1 tablespoon at a time, until a dough forms.

  • Divide dough into 4 equal portions; knead and shape into balls. Dust a piece of parchment paper with arrowroot powder; place 1 dough ball on top and generously dust the top. Cover with another piece of parchment paper; roll out into a 4-inch pizza crust. Repeat this step with remaining dough balls.

  • Remove top parchment paper. Grease top of each crust with coconut cooking spray; flip and place crusts on the grill, greased-size down. Cook until golden brown, about 7 minutes.

     

Nutrition Facts

150.1 calories; protein 0.7g 1% DV; carbohydrates 32.2g 10% DV; fat 2.1g 3% DV; cholesterolmg; sodium 296.4mg 12% DV.
Continue Reading