Beef Enchilada Pasta

Beef Enchilada Pasta

Thursday, June 5, 2014

Beef Enchilada Pasta

Have you ever had the idea in your head that you don’t like something, and then come to find out, you just don’t like the store-bought version of that something?

Well, here’s mine: enchilada sauce.  I thought I hated “red sauce” enchiladas.  As it turns out, I just hate canned red enchilada sauce. We had some friends over for Cinco de Mayo and I made two different kinds of enchiladas – one with verde salsa & chicken and one with beef.  And instead of buying sauce, though, I decided to try out Ali’s amazingly popular homemade enchilada sauce.

Ingredients

  • for the enchilada sauce:
  • 2 Tbs. grapeseed oil
  • 2 Tbs. all-purpose flour
  • 4 Tbs. ancho chili powder
  • 1 tsp. garlic powder
  • 1 tsp. kosher salt
  • 1/2 tsp. black pepper
  • 1/2 tsp. cumin
  • 1/4 tsp. dried oregano
  • 2 cups chicken stock
  • 1 Tbs. tomato paste
  • for the pasta:
  • 12 ounces whole-wheat pasta
  • 1 Tbs. olive oil
  • 1/2 cup red onion, diced
  • 1 green onion, sliced + more for garnish
  • 1 pound lean ground sirloin
  • 1 can green chiles
  • 1/4 cup fresh cilantro, chopped + more for garnish
  • 1 tsp. cumin
  • 1/2 tsp. kosher salt
  • 1/2 tsp. black pepper
  • 1 recipe (about 2 cups) enchilada sauce (see above)
  • 4 ounces white cheddar cheese, shredded + more for garnish
Read the whole recipe on Bake Your Day