One-Skillet Beefy Enchilada Pasta Casserole Recipe — The Mom 100

Ingredients

• Nonstick cooking spray ((for the skillet))
• 1 ½ pounds lean ground beef
• 1 tablespoon olive oil ((or canola, vegetable, or peanut oil))
• 2 onions ((chopped))
• 1 red, yellow, or orange bell pepper ((stemmed, seeded, and diced))
• 2 cloves garlic ((minced))
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• Kosher salt and freshly ground black pepper ((to taste))
• 2 to 3 cups chicken broth ((preferably low-sodium))
• ¼ cup tomato paste
• 1 (28-ounce) can enchilada sauce
• 1 pound fusilli, rotini, or egg noodles
• 1 tablespoon finely minced jalapeño pepper
• 8 scallions ((trimmed and chopped; white and green parts))
• ½ cup light or heavy cream ((or half-and-half))
• 1 ½ cups shredded Monterey jack ((cheddar cheese, or a Mexican blend))