One-Skillet Beefy Enchilada Noodle Casserole

• Nonstick cooking spray, for the skillet
• 1 1/2 pounds lean ground beef (see Notes)
• 1 tablespoon olive, canola, vegetable, or peanut oil
• 2 onions, chopped
• 1 red, yellow, or orange bell pepper, stemmed, seeded, and diced
• 2 cloves garlic, minced
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• Kosher or coarse salt and freshly ground black pepper, to taste
• 2 to 3 cups chicken broth, preferably low-sodium
• 1/4 cup tomato paste
• 1 can (28 ounces) enchilada sauce
• 1 package (1 pound) fusilli, rotini, or egg noodles
• 1/2 cup light or heavy (whipping) cream, or half-and-half
• 1 1/2 cups shredded Monterey jack, cheddar cheese, or a Mexican blend

1. Spray a very large, deep (13-inch; 6 quart) skillet with nonstick cooking spray and place over medium-high heat.
2. Add the ground beef and cook, stirring frequently and breaking up the meat, until it is crumbly and browned throughout, about 5 minutes.
3. Transfer to a colander and drain.
4. Heat the oil in the skillet over medium heat.
5. Add the onions, bell pepper, garlic, chili powder, cumin, oregano, and salt and pepper.
6. Saute until the onions are softened and the spices are nice and toasty and aromatic, 5 minutes.
7. Raise the heat to high, add 2 cups of the chicken broth, the tomato paste, and enchilada sauce, and bring to a simmer.
8. Reduce the heat to medium-high, add the drained beef and noodles, and stir well.
9. Cover and bring to a simmer.
10. Reduce the heat to medium-low and continue to simmer, covered, until the noodles are cooked, following the package directions.
11. Stir once halfway through the cooking time.
12. The liquid should be pretty much absorbed, but the mixture should still be moist looking.
13. 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.
14. You can continue with Step 5 or see the Fork in the Road if you want a spicy casserole.
15. Stir in the cream, and sprinkle over the cheese.
16. Cover and cook until the cheese melts, just 1 or 2 minutes.
17. Serve hot.

nonstick cooking spray, lean ground beef, olive, onions, red, garlic, chili powder, ground cumin, oregano, salt, chicken broth, tomato paste, enchilada sauce, fusilli, light, shredded monterey jack

Taken from www.cookstr.com/recipes/one-skillet-beefy-enchilada-noodle-casserole (may not work)