Description

Easy Enchilada Pasta combines the bold flavors of a classic enchilada with the comfort of pasta, creating a rich and cheesy dish. Perfect for weeknight dinners, this dish is quick to prepare, customizable, and guaranteed to satisfy your cravings for something hearty and flavorful.

Ingredients

12 oz pasta (penne, rotini, or macaroni work well)

1 lb ground beef (or ground chicken or turkey)

1 small onion, chopped

1 clove garlic, minced

1 packet (1 oz) taco seasoning or 2 tbsp homemade taco seasoning

1 can (10 oz) enchilada sauce (red or green)

1 cup shredded cheddar cheese

1 cup shredded mozzarella cheese

1/2 cup sour cream (optional, for topping)

Fresh cilantro (optional, for garnish)

Salt and pepper to taste

Olive oil for cooking

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Instructions

Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly with cooking spray.
In a large mixing bowl, mash the ripe bananas with a fork or potato masher until smooth. Add the melted butter, milk, vanilla extract, and egg. Stir until the mixture is well combined.
In a separate bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Be careful not to overmix, as this can make the muffins dense.
Gently fold the chocolate chips into the batter, ensuring they are evenly distributed.
Divide the batter evenly among the muffin cups, filling each about 2/3 full. Optionally, sprinkle a few extra chocolate chips on top for a more decadent look.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean (or with a few moist crumbs). The tops should be golden brown.
Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature!

Notes

If you prefer, substitute chocolate chips with raisins, dried fruit, or nuts.

For a lighter version, replace the sugar with a natural sweetener like maple syrup or stevia.

These muffins freeze well! Store them in a zip-top bag or airtight container and freeze for up to 3 months.

Prep Time: 10 minutes
Cook Time: 18-22 minutes
Category: Dessert, Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 180
Sugar: 14g
Sodium: 100mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 2g
Protein: 3g
Cholesterol: 30mg