This cheesy enchilada pasta dish is the perfect cool-weather comfort food meal. It’s an easy meal that comes together in less than 20 minutes, making it the ideal weeknight dinner recipe!! Plus, it’s kid-friendly, especially if you use mild enchilada sauce. I know you’re going to love it!

Ingredients:
4 servings of medium shells
2/3 cup heavy cream
1/2 cup enchilada sauce
1 1/2 cups shredded Mexican blend cheese
1 pound of ground beef*
[Salt & pepper, plus any desired seasonings]

Optional toppings: Cilantro and queso fresco

Directions:
Cook pasta according to package instructions. In a large pan, add the ground beef, and season it however you want (you can stick to just salt and pepper, add some taco seasoning, get a little garlic powder up in there—whatever your tummy desires). Cook the ground beef on medium-low heat, stirring occasionally to make sure it gets cooked through, about 10 minutes. Drain the fat once the beef is cooked.

Once the beef is cooked, add the heavy cream, and let it warm up for about 2 minutes. Then add the cheese, tossing the mixture until the cheese is fully melted. Then, add the enchilada sauce.

Once the pasta is cooked, drain it, then add it to the pan with the beef. Combine the mixture, then serve.

Five-Ingredient Tip: Top the pasta dish with a little queso fresco and cilantro for an extra touch!

*I used 85% lean beef, but for a healthier version, you can use up to 93% lean. And to make this dish vegetarian, omit the beef and add one can of Rotel tomatoes instead.