Ingredients

• 1 pound lean ground beef
• 3 Tanlespoons Taco Seasoning
• 1 small onion finely chopped
• 1 can 19 oz enchilada sauce
• 1 pound spiral pasta or regular spaghetti
• Shredded cheese
• Scallions

Preparation

1. Mix the ground beef with the taco seasoning.
2. Place meatballs and onion in hot skillet and sear off meatballs while caramelizing the onions.
3. Add the enchilada sauce to the skillet, bring to a simmer and cover with lid.
4. Meanwhile boil the noodles.
5. Drain noodles and add to skillet with sauce and meatballs.
6. Toss it all together and top with shredded colby jack and green onions.
7. Serve.

Sous Vide Preparation

1. Set the Sous Vide Cooker to 145°F.
2. Mix the ground beef with the taco season
3. Shape beef mixture into 16 meatballs. Place 6 meatballs in each of 4 quart-size zipper lock bags. Seal using the water immersion technique. (Don’t let meatballs stack; keep them in single layer.)
4. Place the bags in the water bath and set the timer for 1 1/2 hours.
5. About 10 minutes before meatballs are done, heat water for the pasta in a large pot over high heat. Cook pasta according to package directions.
6. While the pasta is cooking, heat Enchilada Saice in a large saucepan over medium heat.
7. When the timer goes off, remove the bags from the water bath. Remove the meatballs from the bags.
8. To sear, heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. When the oil is shimmering, roll meatballs on bread crumbs and sear on all sides, about 5 minutes.
9. Add seared meatballs (or meatballs directly from the bag) to the heated sauce. Stir to coat.
10. Serve the meatballs in the sauce on top of plated pasta. Top with shredded colby jack and green onions