Beef Enchilada Pasta Skillet
This one-pan Beef Enchilada Pasta Skillet is so easy and full of flavor – perfect for a weeknight dinner everyone will love! As soon as I made this dish I knew it was going to become one of the go-to meals I make over and over again. A filling, 1 ½ cup serving is just 378 calories or 9 Green, 9 Blue or 5 Purple myWW SmartPoints and no one will ever believe you that it’s lightened up. To view your WW PersonalPoints for this recipe and track it in the WW app or site, click here! The creamy, spicy enchilada sauce perfectly coats the seasoned ground beef and pasta and I love the sweet bites of corn throughout. As is, this pasta has a little zip, but you can easily adjust the heat to your preference by using a milder or hotter enchilada sauce or adding more or less green chilies.
This Beef Enchilada Pasta Skillet is one of those meals that kids and adults will both love and it’s so easy to make, you’ll definitely want to add it to your regular rotation. Plus, there’s only one pan to wash! Just pair it with a salad or veggie side and dinner is served. It even makes great leftovers (if you ever have any)! If you prefer, you can even substitute ground turkey breast for the beef to lower the SmartPoints on Weight Watchers Freestyle.
Looking for more tasty, lightened up pasta options? Check out the pasta section of my recipe index for favorites like Beef Stroganoff, Beefy American Goulash, Slow Cooker Kickin’ Chicken Pasta, Beef and Sausage Manicotti, Pumpkin Alfredo Tortellini Skillet, Spinach and Artichoke Lasagna Roll Ups, Chicken Cordon Bleu Pasta Bake, Tomato Soup Mac & Cheese, Spaghetti Pie, Sausage Tortellini Skillet, Buffalo Chicken Lasagna Roll Ups, Chicken Parmesan Stuffed Shells, Spicy Sausage Pasta and many more!
Beef Enchilada Pasta Skillet
- 1 ½ lbs 95% uncooked lean ground beef
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- ½ cup chopped onions
- 2 oz canned diced green chilies, this is the amount I like, but if you love chilies feel to add more!
- 2 cups fat free reduced sodium chicken broth
- 1 (10 oz) can red enchilada sauce, (I used Old El Paso medium heat)
- 8 oz uncooked pasta, I used Barilla Campanelle (use whole wheat pasta if following the WW Purple plan)
- ¾ cup frozen corn kernels
- ½ cup fat free sour cream
- 3 oz 50% reduced fat sharp cheddar cheese, shredded (such as Cabot or Trader Joe’s Keltic Cheddar)
- Optional: I sprinkled a bit of chopped cilantro over the top
- Place the ground beef in a large saute pan or walled skillet and bring over medium heat. Cook, breaking up with a wooden spoon, until the beef is browned and in smaller pieces. Sprinkle the beef with the chili powder and cumin and stir. Add the onions and chilies and stir together. Cook for another 3 minutes until the vegetables are softened.
- Add the chicken broth, enchilada sauce and pasta to the skillet and stir together. Flatten so that most of the ingredients are covered by the liquid. Turn up the heat to bring the mixture to a boil. Once the sauce is bubbling, reduce the heat to low and cover the pan. Simmer covered for 10-12 minutes. Remove the lid, add the corn, stir and re-cover. Cook for another 2 minutes.
- Remove the lid and stir the ingredients. Pasta should be cooked and most of the liquid absorbed with only a sauce remaining. Remove from heat and stir in the sour cream and 1/3 of the shredded cheddar until well combined. Sprinkle the remaining shredded cheese over the top of the pasta and cover with the lid. Let the skillet sit covered for 2 minutes until the cheese on top has melted and then serve.
10 per (1 ½ cup) serving (PP calculated using a WW PointsPlus calculator and the nutrition info below) Adapted from Betty Crocker