Ingredients
- 1 tablespoon avocado oil
- 1 large onion, sliced in 1/4″ thick half moons
- 2 bell peppers, sliced in 1/4″ thick strips (any color)
- 3/4 pound lean ground beef
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 1/2 teaspoons garlic powder
- 2 large cloves of garlic, minced
- 2 cups uncooked short pasta (rotini, penne, etc.)
- 1 3/4 cups low-sodium chicken broth
- 1 teaspoon Worcestershire sauce
- 1 cup each shredded provolone (or jack) and sharp cheddar cheese, mixed together. (2c total)
- Parsley for garnish
Cooking Process
- In a large, ovenproof skillet, heat oil over medium-high heat. When hot, add the onions and peppers, and sauté until slightly softened, approx. 7-8 minutes. Add in the ground beef, season with the salt, pepper and garlic powder, and cook until no longer pink. Stir in the minced garlic and sauté for 2 minutes, until fragrant. Reduce the heat to medium.
- Mix in the dried pasta until fully combined and slowly pour in the chicken stock and Worcestershire sauce. Cover and bring to a low boil. Reduce the heat to maintain a simmer, stirring occasionally, approx. 20-25 minutes until the pasta is tender and the majority of the liquid has evaporated. Taste and adjust s/p if desired.
- Preheat the broiler setting on the oven. Stir in 1 1/4 cup of the shredded cheeses until fully combined and continue to cook for another 5 minutes, stirring occasionally.
- Top with the remaining cheese and broil until cheese is melted and bubbly. Remove and allow to cool for 10 minutes before service. Garnish with parsley if desired.
Bon Appetit!
Enchilada Bake