Description
Enchilada Pasta is a delicious and easy one-pot meal that combines the flavors of classic enchiladas with hearty pasta. Ground beef, enchilada sauce, and rotini cook together in a skillet, making a comforting and cheesy dinner perfect for busy weeknights. Optional mix-ins like cream cheese, corn, and fresh toppings make it customizable and extra flavorful.
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 1 cup yellow onion (diced)
- 1 pound ground beef (90/10 lean recommended; ground turkey can also be used)
- 3 teaspoons taco seasoning (or equal combination of cumin powder, chili powder, and garlic powder)
- 20 ounces enchilada sauce (a 19-ounce can works fine)
- 2 cups beef broth (chicken broth can also be used)
- 8 ounces dry rotini pasta (or similar shape)
- 1 1/2 cups Monterey Jack, Colby, or Cheddar cheese
Optional Ingredients
- 2 ounces cream cheese (cut into 1-inch cubes)
- 1 cup corn (thawed if frozen)
- Green onions (for topping)
- Fresh diced tomatoes (for topping)
- Black olives (for topping)
- Sour cream (for topping)
- Cilantro (for topping)
Instructions
- Heat the oil: Heat 1 tablespoon of olive oil in a large, deep skillet or Dutch oven over medium heat.
- Sauté the onions: Add 1 cup diced yellow onions and sauté for 2-3 minutes until they start to soften.
- Cook the beef: Add 1 pound ground beef to the skillet and cook for 5-6 minutes until no longer pink, breaking it up with a spoon as it cooks. Drain excess fat if using less lean beef.
- Add seasoning: Stir in 3 teaspoons taco seasoning (or cumin, chili, and garlic powders) and cook for an additional minute to develop flavors.
- Combine sauce and pasta: Add 20 ounces enchilada sauce, 2 cups beef broth, and 8 ounces dry rotini pasta to the pan. Stir to combine all ingredients well.
- Cook pasta: Cover the pan and bring to a boil. Then reduce heat to a simmer and cook for 15-20 minutes, stirring occasionally, until the pasta is tender and has absorbed most of the cooking liquid.
- Add mix-ins: If using, stir in 2 ounces cream cheese, 1 cup corn, or sour cream during the last 2 minutes of cooking to melt them into the pasta.
- Finish with cheese: Remove the pan from heat and stir in 1 1/2 cups shredded Monterey Jack, Colby, or Cheddar cheese until melted and creamy.
- Serve and garnish: Add any optional toppings such as green onions, diced tomatoes, black olives, sour cream, or cilantro as desired. Serve hot.
Notes
- Using 90/10 or leaner ground beef is recommended. For fattier ground beef like 80/20 or 85/15, drain excess fat after browning.
- Store leftovers in an airtight container in the refrigerator for up to three days.
- Different brands of pasta may require slightly varied cook times, so adjust as needed.
- Can substitute ground turkey and chicken broth to lighten the recipe.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-American
