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Creamy Pepperjack Enchilada Spaghetti
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Creamy Pepperjack Enchilada Spaghetti

35 minPara 4Nutri-Score C€€
de @midwestmamaz9 importaciones0 veces cocinadas
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lo que necesita

Ingredientes

4 personas
  • ground beefCarne500 g
  • spaghettiCereales300 g
  • enchilada sauceDespensa400 ml
  • diced tomatoes (canned)Despensa400 g
  • beef brothDespensa480 ml
  • pepper jack cheese (shredded)Lácteos200 g
  • cream cheese (softened)Lácteos115 g
  • onion (diced)Frutas y verduras1 pieza
  • garlic (minced)Frutas y verduras3 piezas
  • olive oilDespensa15 ml
  • chili powderEspecias5 g
  • cumin (ground)Especias3 g
  • saltEspecias5 g
  • black pepper (ground)Especias2 g

por ración

Nutrición

688kcal

Carbohidratos
63 g
Proteínas
36 g
Grasas
33 g
Adaptar utensilios

lo que usará

Utensilios

  • Cocotte
  • wooden spoon
  • Rallador

paso a paso

Preparación

  1. Brown the beef

    • Heat the olive oil in a Dutch oven over medium-high heat.
    • Add the ground beef and cook, breaking it up, until browned.
    • Add the onion and garlic and cook until softened.
    Paso 1

  2. Build the sauce

    • Stir in the chili powder and cumin.
    • Pour in the enchilada sauce, diced tomatoes and beef broth.
    • Season with salt and black pepper and bring to a simmer.
    Paso 2

  3. Cook the spaghetti

    • Add the spaghetti, breaking it to fit the pot.
    • Stir so the noodles are submerged in the sauce.
    • Simmer, stirring occasionally, until the pasta is tender.
    Paso 3

  4. Make it creamy

    • Stir in the cream cheese until fully melted and the sauce is creamy.
    • Taste and adjust the seasoning.
    Paso 4

  5. Add the cheese and serve

    • Turn off the heat and stir in the shredded pepper jack cheese until melted.
    • Serve hot straight from the pot.
    Paso 5
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