Description
This One Pot Beef Enchilada Pasta combines the bold flavors of enchilada sauce and taco seasoning with hearty ground beef and rotini pasta for a quick, comforting, and cheesy dinner all made in a single skillet. Perfect for busy weeknights, this recipe delivers a delicious Tex-Mex twist in a simple, easy-to-make meal.
Ingredients
Beef and Sauce
- 1 tablespoon extra virgin olive oil
- 1 pound lean ground beef (85-88% lean)
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 (1 ounce) packet taco seasoning
- 20 ounces red enchilada sauce (2 cans, 10 ounces each)
Pasta and Cheese
- 2 1/4 cups dry rotini pasta
- 2 cups water
- 2 cups shredded cheddar jack cheese (about 8 ounces)
Instructions
- Cook Beef and Onion: Heat olive oil over medium-high heat in a large skillet. Add ground beef and diced onion. Cook for 5-7 minutes, stirring occasionally, until beef is no longer pink and onions are softened. Drain any excess grease from the skillet.
- Add Garlic and Taco Seasoning: Stir in minced garlic and taco seasoning. Cook for 1-2 minutes until fragrant, letting the spices bloom in the oil and beef mixture.
- Add Pasta, Water, and Enchilada Sauce: Pour in the rotini pasta, water, and enchilada sauce. Stir everything to combine and bring to a gentle boil over medium-high heat.
- Simmer Pasta: Reduce heat to medium-low and cover the skillet. Let the pasta cook for 10-15 minutes, stirring occasionally, until the pasta is tender and most of the liquid has been absorbed.
- Add Cheese and Serve: Remove the skillet from heat. Stir in shredded cheddar jack cheese until melted and evenly distributed. Serve immediately while hot and cheesy.
Notes
- Store leftovers in an airtight container in the refrigerator for 3-4 days.
- The pasta can be frozen in an airtight container or freezer bag for up to three months. Cool completely before freezing and thaw in the refrigerator before reheating.
- Use lean ground beef (85/15 or leaner) to avoid excess grease in the dish.
- You can substitute ground beef with ground turkey or chicken as alternatives.
- Choose your favorite dry pasta with curves or ridges to help the sauce cling better; use 8 ounces dry pasta as a substitute quantity.
- Try different shredded cheeses such as Monterey Jack, pepper Jack, or medium cheddar for flavor variations.
- Control the spice level by selecting mild, medium, or hot enchilada sauce, or add ¼-½ teaspoon ground cayenne with the taco seasoning for extra heat.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-American
