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Enchilada Pasta Recipe

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4 from 15 reviews

This hearty Enchilada Pasta combines the bold, comforting flavors of classic enchiladas with the ease and convenience of a one-pot pasta dish. Ground beef simmered with taco seasoning, enchilada sauce, and pasta creates a flavorful, cheesy meal perfect for busy weeknights. Topped with fresh garnishes like green onions, tomatoes, black olives, sour cream, and cilantro, this dish offers a delicious twist on traditional Mexican-inspired cuisine.

  • Total Time: 25 minutes
  • Yield: 6 servings

Ingredients

Base Ingredients

  • 1 tbsp 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 (a 19 ounce can works fine)
  • 2 cups beef broth (chicken broth can also be used)
  • 8 ounces dry rotini pasta (or similar shape)

Cheese and Mix-ins

  • 1 1/2 cups Monterey Jack, Colby, or Cheddar cheese
  • 2 ounces cream cheese, cut into 1-inch cubes
  • 1 cup corn, thawed if using frozen

Toppings

  • Green onions, for topping
  • Fresh diced tomatoes, for topping
  • Black olives, for topping
  • Sour cream, for topping (optional)
  • Cilantro, for topping

Instructions

  1. Heat the oil: Warm 1 tablespoon of olive oil in a large, deep skillet or Dutch oven over medium heat to prepare for sautéing the onions.
  2. Sauté onions: Add diced yellow onions and cook for 2-3 minutes until they begin to soften and become translucent.
  3. Cook ground beef: Add 1 pound ground beef (or ground turkey) to the skillet. Cook for 5-6 minutes, stirring and breaking it up with a spoon, until no pink remains.
  4. Add seasoning: Sprinkle in 3 teaspoons taco seasoning (or a mix of cumin, chili, and garlic powders). Stir well and cook for an additional minute to release the spices’ flavors.
  5. Combine sauce, broth, and pasta: Pour in 20 ounces enchilada sauce, 2 cups beef broth, and 8 ounces dry rotini pasta. Stir everything together to combine.
  6. Bring to boil and then simmer: Cover the skillet and bring the mixture to a boil, then reduce heat to a simmer. Cook for 15-20 minutes, stirring occasionally, until the pasta is tender and most of the liquid has been absorbed. Adjust timing based on pasta brand if needed.
  7. Add cream cheese, corn, and sour cream: Stir in 2 ounces cream cheese cubes, 1 cup corn, and sour cream (if using) just before the last 2 minutes of cooking to melt and blend them into the dish.
  8. 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.
  9. Garnish and serve: Top with green onions, fresh diced tomatoes, black olives, sour cream, and cilantro as desired. Serve warm and enjoy your delicious enchilada pasta.

Notes

  • You can substitute ground turkey for ground beef for a leaner option.
  • If you don’t have taco seasoning, use a combination of cumin powder, chili powder, and garlic powder as a homemade substitute.
  • The cook time for pasta may vary depending on the brand; adjust simmering time accordingly.
  • Optional toppings like sour cream and cilantro add fresh flavor and creaminess.
  • Leftovers can be stored in the fridge for up to 3 days and reheated gently on the stovetop or microwave.
  • Author: Daisy
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Mexican-American

Find it online: https://dishiary.com/enchilada-pasta-recipe/