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Enchilada Pasta

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Dinner
Cuisine American
Servings 4 servings
Calories 550 kcal

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

  1. This cheesy, beefy pasta cooks right in the enchilada sauce to create a one-pot meal that's packed with flavor.
  2. Using 90/10 or leaner ground beef is recommended. If using 80/20 or 85/15, drain excess fat after browning.
  3. The pasta absorbs the enchilada sauce as it cooks, creating incredible flavor throughout.
  4. Store leftovers in an airtight container in the refrigerator for up to three days.

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Keyword Easy