Beef Enchilada Pasta One-Pan Meal 

Ingredients:

1 tbsp olive oil
1 lb ground beef
1 onion, diced
2 garlic cloves, minced
2 cups beef broth
1 can (10 oz) enchilada sauce
1 can (14.5 oz) diced tomatoes, undrained
8 oz uncooked pasta (penne or elbow)
1 cup shredded cheddar cheese
1/2 cup shredded Monterey Jack cheese
Optional: 1/4 cup chopped fresh cilantro, 1/4 tsp red pepper flakes
Instructions:

Sauté the Beef:
In a large skillet or pot, heat the olive oil over medium heat. Add the ground beef and cook until browned, breaking it apart with a spoon. Drain excess fat if necessary.
Add Vegetables:
Stir in the diced onion and minced garlic. Sauté until the onion is translucent, about 3-4 minutes.
Combine Ingredients:
Pour in the beef broth, enchilada sauce, and undrained diced tomatoes. Bring to a simmer.
Cook the Pasta:
Add the uncooked pasta to the skillet. Stir well, cover, and cook according to the pasta package instructions, usually about 10-12 minutes, until the pasta is tender and has absorbed some of the liquid.
Add Cheese:
Once the pasta is cooked, remove from heat and stir in the shredded cheddar and Monterey Jack cheeses until melted and creamy.
Serve:
Garnish with chopped fresh cilantro and red pepper flakes if desired. Serve hot and enjoy this hearty one-pan meal!