1tablespoonolive oil,(or canola, vegetable, or peanut oil)
2onions(chopped)
1red, yellow, or orange bell pepper,(stemmed, seeded, and diced)
2clovesgarlic(minced)
1tablespoonchili powder
1teaspoonground cumin
1teaspoondried oregano
Kosher salt and freshly ground black pepper(to taste)
2 to 3cupschicken broth(preferably low-sodium)
¼cuptomato paste
1can(28 ounces) enchilada sauce
1poundfusilli, rotini, or egg noodles
1tablespoonfinely minced jalapeño pepper
8scallions(trimmed and chopped; white and green parts)
½cuplight or heavy cream(or half-and-half)
1 ½cupsshredded Monterey jack(cheddar cheese, or a Mexican blend)
Instructions
Spray a very large, deep (13-inch; 6 quart) skillet with nonstick cooking spray and place over medium-high heat. Add the ground beef and cook, stirring frequently and breaking up the meat, until it is crumbly and browned throughout, about 5 minutes. Transfer to a colander and drain.
Heat the oil in the skillet over medium heat. Add the onions, bell pepper, garlic, chili powder, cumin, oregano, and salt and pepper. Sauté until the onions are softened, and the spices are nice and toasty and aromatic, 5 minutes.
Raise the heat to high, add 2 cups of the chicken broth, the tomato paste, and enchilada sauce, and bring to a simmer. Reduce the heat to medium-high, add the drained beef and noodles, and stir well. Cover and bring to a simmer. Reduce the heat to medium-low and continue to simmer, covered, until the noodles are cooked, following the package directions. Stir once halfway through the cooking time and add the jalapeño pepper and chopped scallions. When the noodles are cooked, the liquid should be pretty much absorbed, but the mixture should look moist. If the noodles absorb all of the liquid before they are cooked, add up to an additional cup of chicken broth to the pan, stir, and cover until the pasta is tender.
Stir in the cream until incorporated, and then sprinkle over the cheese. Cover and cook until the cheese melts, just 1 or 2 minutes. Serve hot.
Notes
Make-Ahead, Leftovers, and ReheatingYou can make this casserole up to the point that the noodles are about halfway cooked, and refrigerate it, covered, for up to 2 days. Bring to room temperature and warm the casserole gently over low heat until the noodles are cooked through (you may need to add a bit more broth). When it is hot, stir in the cream and finish it off with the cheese.In a perfect world, you don’t want to add the cheese until the dish is basically cooked and hot so that the cheese melts invitingly over the top. But even if the cheese melts in, it will taste every bit as delicious.If you know you are only going to eat half of the casserole on any given night, you could only cover half of it with cheese. And then, the next time you serve it and reheat it, add the remaining cheese once it's hot, cover it, and get the same cheesy results another time.