Beef Enchilada Macaroni and Cheese – quick Mexican recipe! Hamburger, pasta shells, heavy cream, enchilada sauce, cheese – top with tomatoes and green onions. Super simple and SO delicious! Ready in 10 minutes!
I adapted this recipe from my Chicken Verde Mac and Cheese I made a few months ago. I used red enchilada sauce and beef in place of the salsa verde and chicken. We both gave this version two thumbs up!
This is super simple to make. You can save a few minutes by cooking the hamburger meat ahead of time and freezing or refrigerating until you are ready to use it. This is basically ready in the time it tastes to boil the pasta. The sauce simmers while the pasta boil and then you just toss it together. We topped the pasta with some tomatoes and green onions. It will definitely be making another appearance at the dinner table soon!
Yield: serves 4 to 6
Beef Enchilada Mac and Cheese
prep time: 10 MINScook time: 10 MINStotal time: 20 mins
ingredients:
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1 lb hamburger, cooked
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1 lb medium shells, cooked and drained
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2 cups heavy cream
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1-¼ cup enchilada sauce
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2 cups monterey jack or pepper jack, shredded
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1 cup cheddar cheese, shredded
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1 tsp cumin
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½ tsp salt
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chopped tomatoes
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chopped green onions
instructions:
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Cook shells according to package directions. Drain and set aside.
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In a large pot, whisk together cream, enchilada, cumin and salt. Heat on medium heat until mixture begins to bubble.
- Reduce heat to medium low and add in cheese. Stir until smooth. Remove from heat and stir in hamburger and cooked noodles. Garnish with tomatoes and green onions. Serve immediately.
All images and text ©Plain Chicken, Inc.
Delicious. Make often. I added more enchilada sauce and less cheese. I also use it as a chicken enchilada sauce. I put only a little jack cheese in the sauce and use the rest in the tortillas. I put the tomato’s and green onion on top after baking them.
Made this tonight for dinner with green enchilada sauce (what we had available) and soon yummy! Thank you
I substitute condensed milk for cream and will do that in this recipe. Learned that "trick" from a local restaurant that makes the most wonderful "heart healthy" seafood alfredo.
This was great, but very rich. Might try half and half.
It's only 9:30 in the morning and I want to eat this right now. Thanks a lot, Stephanie! 😉
Would this work with skim or 1% milk?