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Creamy Pepperjack Enchilada Spaghetti
35 minVoor 4Nutri-Score Cβ¬β¬
C
35 min
35 minCreamy Pepperjack Enchilada Spaghetti
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@midwestmamaz
4 recepten
9 imports
0 keer gekookt
wat je nodig hebt
IngrediΓ«nten
ground beefVlees500 g
spaghettiGranen300 g
enchilada sauceVoorraadkast400 ml- diced tomatoes (canned)Voorraadkast400 g
- beef brothVoorraadkast480 ml
pepper jack cheese (shredded)Zuivel200 g
cream cheese (softened)Zuivel115 g
onion (diced)Groente en fruit1 stuk
garlic (minced)Groente en fruit3 stukken
olive oilVoorraadkast15 ml
chili powderKruiden en specerijen5 g
cumin (ground)Kruiden en specerijen3 g
saltKruiden en specerijen5 g
black pepper (ground)Kruiden en specerijen2 g
per portie
Voedingswaarden
688kcal
- Koolhydraten
- 63 g
- Eiwitten
- 36 g
- Vetten
- 33 g
wat je gebruikt
Keukengerei
Braadpan
wooden spoon
Rasp
stap voor stap
Bereiding
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 4
Make it creamy
- Stir in the cream cheese until fully melted and the sauce is creamy.
- Taste and adjust the seasoning.
- Stap 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.
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