This Enchilada Pasta is the perfect One-Pot Mexican Dinner! Ground beef and pasta cook together in enchilada sauce, then get topped with cheese for a quick, flavorful meal that’s ready in 25 minutes. With all the bold flavors of enchiladas but none of the fuss, this easy dish is a weeknight lifesaver that even picky eaters love.
Why You’ll Love Enchilada Pasta
Enchilada Pasta is a standout One-Pot Mexican Dinner:
- One-Pot Ease: Cooks in a single pan for minimal cleanup.
- Super Fast: Ready in 25 minutes, faster than takeout.
- Kid-Friendly: Comforting enchilada flavors in pasta form.
- Crowd-Pleaser: Perfect for family dinners or casual gatherings.
- I make this One-Pot Mexican Dinner for busy nights, and my family always asks for seconds!
Ingredients for Enchilada Pasta
Here’s what you’ll need for Enchilada Pasta (serves 4):
- 1 lb lean ground beef (90/10)
- 1 tbsp olive oil
- 1 small onion, diced
- 1 packet (1 oz) taco seasoning
- 1 can (10 oz) red enchilada sauce
- 2 cups beef broth
- 8 oz rotini pasta (or other short pasta)
- 1 cup shredded Monterey Jack or cheddar cheese
- Optional toppings: sour cream, diced tomatoes, green onions, cilantro
Ingredient Tips:
- Ground Beef: Lean beef prevents greasy sauce; drain fat if using 80/20.
- Enchilada Sauce: Choose a quality brand for bold, spicy flavor.
- Pasta: Rotini holds sauce well; penne or shells work too.
- Cheese: Monterey Jack melts smoothly; cheddar adds sharpness.
- Broth: Low-sodium beef broth enhances depth without extra salt.
Directions for Enchilada Pasta
Let’s create this delicious Enchilada Pasta!
Sauté Onion
In a large, deep skillet or Dutch oven over medium heat, I heat 1 tbsp olive oil. I add 1 diced onion and cook for 2–3 minutes until soft and fragrant.
Brown Beef
I add 1 lb lean ground beef, breaking it up with a spoon, and cook for 5–6 minutes until no pink remains. I drain excess fat if needed.
Season Meat
I sprinkle 1 packet taco seasoning over the beef, stirring for 1 minute to bloom the spices and enhance flavor.
Add Liquids and Pasta
I pour in 1 can enchilada sauce, 2 cups beef broth, and 8 oz rotini pasta, stirring to submerge the pasta fully.
Cook Pasta
I cover the skillet, bring to a boil, then reduce to a simmer. I cook for 15–20 minutes, stirring occasionally, until the pasta is tender and most liquid is absorbed.
Add Cheese
I remove from heat and stir in 1 cup shredded cheese until melted and creamy. I let it sit for 1 minute to thicken.
Serve
I serve hot, topped with sour cream, diced tomatoes, green onions, or cilantro, if desired.
Nutrition
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: ~25 minutes
- Servings: 4
- Calories: ~550 kcal per serving
- Macros per Serving: 50g carbs, 30g protein, 25g fat, 4g fiber
Variations for Enchilada Pasta
Try these twists on Enchilada Pasta:
- Vegetarian: Skip beef and add 1 cup black beans or diced zucchini for a meatless One-Pot Mexican Dinner.
- Spicy Kick: Use pepper jack cheese or add 1 diced jalapeño with the onion.
- Creamy Texture: Stir in 2 oz cream cheese for extra richness.
- Veggie Boost: Add ½ cup corn or diced bell peppers in the last 5 minutes.
- Turkey Swap: Replace beef with ground turkey for a leaner option.
Serving Ideas:
- Pair with a lime vinaigrette salad to balance the richness of this One-Pot Mexican Dinner.
- Serve with warm tortillas or crusty bread to soak up the sauce.
- Add to a Mexican-themed spread with Layla Cooks’ Smoked Mexican Street Corn Dip.
- Top with avocado slices for a creamy, fresh finish.
Storage
I store leftover Enchilada Pasta in an airtight container in the fridge for up to 3 days, where flavors deepen. To reheat, I microwave with a splash of broth for 1–2 minutes, stirring halfway, or warm gently on the stove. For meal prep, I assemble ingredients (without cooking) and freeze in a freezer-safe container for up to 2 months; thaw overnight before cooking.
FAQs About Enchilada Pasta
Can I use a different type of pasta?
Yes! Penne, shells, or any similar short pasta shape will work great. Just adjust the cooking time according to the package directions.
Can I make this vegetarian?
Absolutely! Skip the ground beef and add extra vegetables like bell peppers, zucchini, or black beans. You could also use plant-based ground meat.
What if my pasta isn’t tender after the suggested cooking time?
Different pasta brands cook at different rates. If it’s still firm, add a bit more broth and continue cooking until tender, checking every few minutes.
Can I make this ahead of time?
This dish is best served fresh, but leftovers keep well for 3 days in the fridge. Reheat gently on the stove, adding a splash of broth if needed to loosen it up.
How do I prevent the pasta from sticking?
Stir occasionally during cooking and make sure there’s enough liquid. If it starts to look dry, add a bit more broth to prevent sticking and burning.
More Dinner Recipes
- Classic Moussaka: A Hearty, Soul-Warming Treat
- Honey Garlic Salmon Air Fryer
- Mozzarella Chicken in Basil Cream Sauce
- Garlic Butter Steak Bites Recipe
- Sweet Potato And Chicken Recipes
Conclusion
This Enchilada Pasta has become one of our most requested weeknight dinners because it delivers all those complex Mexican flavors in a simple, one-pot format. It proves that you don’t always need to follow traditional recipes to get amazing results—sometimes the best dishes come from just thinking creatively about familiar ingredients. Every time I make this One-Pot Mexican Dinner, I’m amazed at how something so straightforward can taste so satisfying and comforting.
Enchilada Pasta
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 cup yellow onion diced
- 1 pound ground beef ground turkey can also be used
- 3 teaspoons taco seasoning or an equal combination of cumin powder, chili powder and garlic powder
- 20 ounces enchilada sauce 19 ounce can will work fine
- 2 cups beef broth chicken broth can also be used
- 8 ounces dry uncooked rotini pasta (other similar shapes can be used)
- 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 using frozen
- Green onions for topping
- Fresh diced tomatoes for topping
- Black olives for topping
- Sour cream for topping
- Cilantro for topping
Instructions
- Heat olive oil in a large, deep skillet or Dutch oven over medium heat. Add onions and sauté for 2-3 minutes until they start to soften.
- Add ground beef and cook for 5-6 minutes until no longer pink, breaking up the beef with a spoon as it cooks.
- Add taco seasoning (or garlic powder, chili powder, and cumin) to the pan, stir well, and cook for an additional minute.
- Add enchilada sauce, broth, and dry pasta. Stir to combine, cover the pan, and bring to a boil.
- Reduce to a simmer and cook for 15-20 minutes, stirring occasionally, until pasta is tender and has absorbed most of the cooking liquid. Different pasta brands may have different cook times.
- If adding sour cream, cream cheese, or corn, stir in during the last 2 minutes of cook time.
- Remove from heat and stir in the cheese. Add any optional mix-ins, garnish as desired, and serve.
Notes
- This cheesy, beefy pasta cooks right in the enchilada sauce to create a one-pot meal that's packed with flavor.
- Using 90/10 or leaner ground beef is recommended. If using 80/20 or 85/15, drain excess fat after browning.
- The pasta absorbs the enchilada sauce as it cooks, creating incredible flavor throughout.
- Store leftovers in an airtight container in the refrigerator for up to three days.
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