1tablespoonolive oil,or canola, vegetable, or peanut oil
1red, yellow, or orange bell pepper,stemmed, seeded, and diced
Kosher or coarse salt and freshly ground black pepperto taste
2 to 3cupschicken brothpreferably low-sodium
1can(28 ounces) enchilada sauce
1poundfusilli, rotini, or egg noodles
1tablespoonfinely minced jalapeño pepper
8scallionstrimmed and chopped (white and green parts)
½cuplight or heavy creamor half-and-half
1 ½cupsshredded Monterey jackcheddar cheese, or a Mexican blend
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 hopped scallions. When the noodles are cooked the liquid should be pretty much absorbed, but the mixture should still be moist looking. 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.