I’m not sure if I’m posting this because it’s delicious and simple or because my son won’t stop hounding me until I do. Whichever it is, it truly is a mute point so technically I could just erase that whole first sentence, but I’m not because I’m too lazy at this moment to do that. So live with it and let’s move on, ok?
As many recipes these days, this one developed out of pure desperation and the fact I had 25 minutes to come up with an idea for dinner and execute it.
Pasta is obviously the go-to meal in a time crunch situation, it was just a matter of what?
Dash to the pantry, throw open the door and the first thing I see is a single packet of Frontera enchilada sauce. If you’re not keeping these things in stock all the time we’re really going to have to sit down and chat about your lack of preparedness.
The idea sparked but the entire mission hinged on one key factor; beef. Without the beef it was on to plan B which I did not have because I was still percolating on Plan A and now I was down to 19 minutes.
With bated breath I pulled open the freezer and low and behold, one pound of Meyer, lean beef was to be found. Pretty sure I heard a hymn of angels and the freezer glowed with a strange light.
From there is was go time.
The whole thing took 10 minutes tops and it was ready and on the table when Walt walked into the door. Of course I had to give him that whole “I slaved for hours over this” shpeal. I gotta make myself look good right?
Make sure you keep these few ingredients on hand and you’ll always have dinner in a pinch when best laid plans go to crap.
- 16 oz of elbow pasta
- 1 lb ground beef
- 1 14oz can Ro-tel diced tomatoes (any flavor)
- 1 packet Frontera red enchilada sauce
- 1 medium onion, diced
- 2 cups Mexican cheese blend (best if made from scratch)
- 1 4oz can greed chiles (optional)
- 1 Tbsp cumin
- Salt & pepper to taste
- Do I really need to tell you how to cook the pasta?
- You're going to need a big enough pot or skillet/dutch oven to mix the whole thing together so plan ahead, uh-k?
- Cook the beef in a skillet. Half way through add the onions, 1/4 of the enchilada sauce & season with spices to taste.
- Add chiles if using.
- Combine the pasta and the beef mixture and add the rest of the enchilada sauce, tomatoes and cheese.
- You're done.
- - For an extra flare, top the whole thing with a layer of chese and bake in the oven for 20 minutes.
- - Serve with sour cream, avocado, taco sauce. Go crazy!
- - It's also great to serve with tortilla chips.
- - Frontera sauce is preferred because it tastes better and has no crazy ingredients that will rot your liver, but canned sauce will work in a pinch. If time is your friend, homemade is even betta!