Ingredients:

  • 1 pound (450g) dried pasta (penne, rotini, or your favorite short shape)
  • Water, for boiling pasta
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1 tablespoon olive oil
  • 1 pound (450g) ground beef (or ground turkey or chicken)
  • 1 medium yellow onion, finely chopped (about 1 cup)
  • 2 cloves garlic, minced
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (optional, for heat)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (15-ounce/425g) can black beans, rinsed and drained
  • 1 (15-ounce/425g) can corn, drained
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 cups (475ml) chicken broth
  • 1 (10-ounce/283g) can red enchilada sauce
  • 1/2 cup (120ml) heavy cream
  • 1 teaspoon cider vinegar (or white vinegar)
  • Salt and pepper, to taste
  • 2 cups (225g) shredded cheddar cheese (or Mexican blend)
  • Optional garnishes: chopped cilantro, sour cream, green onions, diced tomatoes, avocado

Instructions:

  1. Cook pasta according to package directions until al dente. Drain and set aside. Toss with olive oil and salt to prevent sticking.
  2. Brown the ground meat in a large skillet over medium-high heat. Drain off any excess grease.
  3. Add onion and garlic to the skillet and cook until softened, about 5 minutes.
  4. Stir in chili powder, cumin, smoked paprika, cayenne pepper (if using), salt, and pepper. Cook for 1 minute to bloom the spices.
  5. Stir in black beans and corn.
  6. Melt butter in the same skillet. Whisk in flour and cook for 1 minute to create a roux.
  7. Gradually whisk in chicken broth, ensuring no lumps form. Stir in canned enchilada sauce.
  8. Bring the sauce to a simmer, then reduce heat and simmer for 5 minutes, or until slightly thickened.
  9. Stir in heavy cream and vinegar. Season with salt and pepper to taste.
  10. In a large bowl, combine cooked pasta, meat filling, and enchilada sauce. Toss to coat evenly.
  11. Pour the pasta mixture into a greased 9x13 inch baking dish.
  12. Sprinkle the shredded cheese evenly over the top.
  13. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the cheese is melted and bubbly, and the sauce is heated through.
  14. Let cool slightly before garnishing with your favorite toppings and serving.