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Beef It's What's For Dinner



Cook Once Eat Twice: Skillet Enchiladas & Chipotle Penne

One recipe, two meals, exactly the kind of tricks you want to have up your sleeve on a busy week. Both dinners use the creamy chipotle ground beef, and come together quickly, so you can stash one for another day or serve both if feeding a crowd!




  • 2 lb ground beef
  • 1/2 large onion, diced
  • 2 cloves garlic, minced
  • 1 chipotle pepper in adobo sauce, minced
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • Salt and pepper, to taste
  • 6 corn tortillas
  • 1 cup enchilada sauce
  • 1/2 cup heavy cream
  • 1 cup shredded Monterey Jack cheese
  • Fresh cilantro, for garnish


  • Half of the beef mixture from the enchiladas
  • 1/2 lb penne pasta
  • 1 1/2 cups fresh spinach leaves
  • 1/2 small onion, diced (use the reserved onion from the enchiladas)
  • 2 cloves garlic, minced (use the reserved garlic from the enchiladas)
  • 1 chipotle pepper in adobo sauce, minced (use the reserved pepper from the enchiladas)
  • 1/2 cup tomato sauce
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • Salt and pepper, to taste
  • Olive oil

Instructions for Enchiladas:

  1. In a large skillet over medium heat, cook the ground beef with the onion and garlic until the beef is browned and the onions are translucent.
  2. Stir in the minced chipotle pepper, cumin, chili powder, salt, and pepper, and cook for an additional 2 minutes.
  3. Remove half of the beef mixture and set aside for the penne recipe.
  4. To the remaining beef in the skillet, add 1/2 cup of enchilada sauce and let simmer for about 5 minutes.
  5. Dip each tortilla in the remaining enchilada sauce, then fill with the beef mixture, roll up, and place seam side down in the skillet.
  6.  Pour heavy cream over the enchiladas and sprinkle with shredded cheese.
  7. Cover the skillet and cook over low heat until the cheese is melted and the enchiladas are heated through, about 10 minutes.
  8. Garnish with fresh cilantro and serve.

Instruction for Penne

  1. Cook the penne pasta according to package instructions until al dente; drain and set aside.
  2. In the same skillet used for enchiladas, add the reserved beef mixture and reheat if necessary.
  3. Stir in the tomato sauce and heavy cream. Bring to a simmer.
  4. Add the spinach to the sauce and cook until it wilts.
  5. Toss the cooked penne with the beef and spinach sauce.
  6. Season with salt and pepper, then sprinkle with grated Parmesan cheese. 
  7.  Serve warm with additional cheese if desired.