Easy Enchilada Pasta is a delicious and simple dish that combines all the bold flavors of a classic enchilada, with the comfort of pasta. This dish is a perfect weeknight dinner—full of savory, cheesy goodness and a spicy kick, but quick to prepare and easy to customize. With a rich enchilada sauce, tender pasta, seasoned ground beef (or chicken), and melted cheese, this dish is sure to become a favorite for the whole family.

Why You’ll Love This Recipe

This Easy Enchilada Pasta brings the best of both worlds—Mexican flavors and Italian pasta—into one hearty, flavorful meal. The enchilada sauce gives the dish a rich, slightly spicy base, while the pasta provides the perfect vehicle to soak up all that goodness. Whether you’re in the mood for something quick and comforting or looking for a flavorful twist on a classic pasta dish, this recipe delivers. It’s customizable, can be made in under 30 minutes, and everyone will love it!

Ingredients

• 12 oz pasta (penne, rotini, or macaroni work well)

• 1 lb ground beef (or ground chicken or turkey)

• 1 small onion, chopped

• 1 clove garlic, minced

• 1 packet (1 oz) taco seasoning or 2 tbsp homemade taco seasoning

• 1 can (10 oz) enchilada sauce (red or green)

• 1 cup shredded cheddar cheese

• 1 cup shredded mozzarella cheese

• 1/2 cup sour cream (optional, for topping)

• Fresh cilantro (optional, for garnish)

• Salt and pepper to taste

• Olive oil for cooking

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Cook the pasta:

• Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.

2. Cook the meat:

• In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook for 2-3 minutes until softened.

• Add the minced garlic and cook for another 30 seconds until fragrant.

• Add the ground beef (or chicken) to the skillet, breaking it apart with a spoon. Cook for about 5-7 minutes, until browned and fully cooked. Season with taco seasoning, salt, and pepper, stirring to coat the meat evenly.

3. Combine with enchilada sauce:

• Pour in the enchilada sauce and stir to combine with the meat. Let it simmer for 3-4 minutes until heated through and well mixed.

4. Add pasta and cheese:

• Add the cooked pasta to the skillet and toss it with the enchilada sauce and meat mixture. Stir in half of the shredded cheddar and mozzarella cheeses, allowing the cheese to melt and coat the pasta.

5. Top with cheese:

• Sprinkle the remaining cheddar and mozzarella cheese on top of the pasta. Cover the skillet and cook for another 2-3 minutes, until the cheese is melted and bubbly.

6. Serve:

• Serve the Easy Enchilada Pasta hot, topped with a dollop of sour cream (if desired) and garnished with fresh cilantro.

7. Enjoy:

• Enjoy this cheesy, comforting, and flavor-packed pasta dish!

Servings and Timing

• Servings: 4-6

• Prep Time: 10 minutes

• Cook Time: 20 minutes

• Total Time: 30 minutes

Variations

• Vegetarian version: Swap the meat for black beans, lentils, or extra vegetables like bell peppers, zucchini, or corn for a vegetarian-friendly dish.

• Spicy version: Add a diced jalapeño to the meat mixture for extra heat, or use a spicy enchilada sauce.

• Add extra toppings: Top with avocado slices, jalapeños, or a squeeze of lime for extra freshness and flavor.

• Make it creamy: Stir in a little sour cream or cream cheese into the sauce for a creamier texture.

Storage/Reheating

• Storage: Store any leftover Easy Enchilada Pasta in an airtight container in the refrigerator for up to 3 days.

• Reheating: Reheat in the microwave or in a skillet over low heat. Add a splash of water or broth to loosen up the sauce if it thickens too much.

FAQs

1. Can I use a different kind of pasta?

Yes, feel free to use any pasta shape you prefer—penne, rotini, or macaroni work best, but spaghetti or fusilli will also work.

2. Can I use homemade enchilada sauce?

Absolutely! If you have a homemade enchilada sauce on hand, it will work perfectly in this recipe. Just substitute it for the canned enchilada sauce.

3. Can I make this ahead of time?

Yes, you can prepare the pasta and meat mixture ahead of time and store it in the refrigerator. When ready to serve, just heat it up and top with cheese.

4. Can I freeze the leftovers?

Yes, this dish can be frozen for up to 2 months. Store it in an airtight container and reheat in the oven or microwave once thawed.

5. Can I use a different protein?

Yes! Ground turkey, chicken, or even beef can be substituted. You can also use shredded rotisserie chicken for a quicker version.

6. Can I make this recipe spicier?

Yes, you can add extra chili powder, cayenne pepper, or hot sauce to the sauce for more spice.

7. Is this recipe gluten-free?

You can make this gluten-free by using gluten-free pasta and checking that the enchilada sauce is also gluten-free.

8. Can I add vegetables to the dish?

Yes! You can add vegetables like bell peppers, onions, corn, or zucchini to the meat mixture to make it more filling and nutritious.

9. How do I keep the cheese from becoming too greasy?

Be sure to use full-fat cheeses and avoid overcooking the pasta and cheese together. Once the cheese melts, it will stay creamy and gooey.

10. Can I make this dish without meat?

Yes, you can make this a vegetarian dish by using black beans or extra veggies like mushrooms, corn, or peppers as a substitute for the meat.

Conclusion

Easy Enchilada Pasta is the perfect fusion of Mexican and Italian flavors, combining savory beef (or chicken), enchilada sauce, and gooey melted cheese into one hearty, satisfying meal. With minimal prep and cook time, this dish is perfect for busy weeknights or when you’re craving something comforting and full of flavor. It’s easily customizable and sure to be a hit with the whole family!