When we arrived in Germany two weeks ago I was confronted with a very small kitchenette and a total of three pots. So cooking has been a struggle. I haven’t quite figured out where to put multiple pots, lids, or a strainer on my tiny stove or counter. So I decided it was time for one of those famous one-pan meals – like this one by Melissa at No. 2 Pencil.
I love having comfort food recipes that I know I can count on. I made my own enchilada sauce this time after several disappointing trips to the German markets. It’s can be a great alternative to the canned stuff in my opinion.
Enchilada Pasta:
Ingredients
- 1 small onion, diced
- 1 red bell pepper, diced
- 1 large tomato, diced
- 1 lb. ground beef
- 19 oz. enchilada sauce (canned or homemade)
- 1 tbsp. taco seasoning (homemade version here)
- 1 tbsp. beef bouillon granules
- 2 ½ cups dried rotini pasta
- ½ cup water
Instructions
- Brown the meat and chop up your lovely veggies.
- Strain the meat, leaving a bit of grease in the pan, and throw in the onion, bell pepper, and tomato.
- After a few minutes, add the meat and the rest of the ingredients to the pan. Let it come to a boil, then reduce heat and cook for 15-20 minutes.
You could also forgo the pasta and serve this over crisp lettuce for a healthier (but less comforting) meal.
