Cheesy Enchilada Hamburger Helper (Print-Friendly Version)
Savor a skillet feast of cheesy beef, shells, and Southwest flavors topped with Colby Jack and fresh cilantro.
# Ingredients You'll Need:
→ Main
01 -
450 g ground beef
02 -
1 medium onion, finely chopped
03 -
600 ml mild enchilada sauce
04 -
1 cup (240 ml) beef broth
05 -
1 cup (240 ml) whole milk
06 -
250 g medium shell pasta, uncooked
→ Seasonings
07 -
1/2 teaspoon fine salt
08 -
1/2 teaspoon freshly ground black pepper
09 -
2 teaspoons chili powder
10 -
1 teaspoon ground cumin
11 -
1 teaspoon dried cilantro
12 -
1/4 teaspoon ground cayenne pepper
13 -
1 tablespoon minced garlic
→ Cheese & Finish
14 -
200 g shredded Colby Jack cheese, divided
15 -
Fresh cilantro, for garnish
16 -
Sour cream, for serving
# How to Make It:
01 -
Heat a large skillet over medium-high heat. Add ground beef and chopped onion. Cook until browned and onion is soft, approximately 5–7 minutes. Drain excess fat if present.
02 -
Stir in salt, black pepper, chili powder, cumin, dried cilantro, cayenne, and minced garlic. Cook for 1 minute to toast spices and release aroma.
03 -
Pour in beef broth, enchilada sauce, uncooked shell pasta, and milk. Stir to combine. Increase heat to bring mixture to a boil, then immediately reduce heat to medium-low. Cover and simmer for 12 minutes, stirring midway to prevent sticking.
04 -
Once pasta is cooked al dente, fold in half of the shredded Colby Jack cheese until melted. Sprinkle remaining cheese over the top, cover, and let sit off the heat until cheese is fully melted.
05 -
Garnish with freshly chopped cilantro and a dollop of sour cream before serving.
# Extra Information:
01 -
For spicier results, increase cayenne or use hot enchilada sauce. Shred cheese from a block for optimal melting.