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Creamy Pepperjack Enchilada Spaghetti
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Creamy Pepperjack Enchilada Spaghetti

35 minServes 4Nutri-Score C€€
from @midwestmamaz9 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • ground beefMeat500 g
  • spaghettiGrains300 g
  • enchilada saucePantry400 ml
  • diced tomatoes (canned)Pantry400 g
  • beef brothPantry480 ml
  • pepper jack cheese (shredded)Dairy200 g
  • cream cheese (softened)Dairy115 g
  • onion (diced)Produce1 piece
  • garlic (minced)Produce3 pieces
  • olive oilPantry15 ml
  • chili powderSpices5 g
  • cumin (ground)Spices3 g
  • saltSpices5 g
  • black pepper (ground)Spices2 g

per serving

Nutrition

688kcal

Carbs
63 g
Proteins
36 g
Fat
33 g
Adapt tools

what you’ll use

Tools

  • Dutch oven
  • wooden spoon
  • Grater

step by step

Method

  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.
    Step 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.
    Step 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.
    Step 3

  4. Make it creamy

    • Stir in the cream cheese until fully melted and the sauce is creamy.
    • Taste and adjust the seasoning.
    Step 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.
    Step 5
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