Description
This enchilada pasta combines the bold, zesty flavors of your favorite Mexican dish with the comfort of a hearty pasta. Loaded with seasoned ground beef, cheese, and enchilada sauce, it’s a one-pot meal that’s both satisfying and simple enough for busy weeknights.
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (10 oz) can red enchilada sauce
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 1/2 cups chicken broth
- 8 ounces rotini or penne pasta
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- Fresh cilantro, chopped (optional)
- Sour cream, for serving (optional)
Instructions
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In a large skillet or deep sauté pan, heat olive oil over medium heat. Add the ground beef and cook until browned. Drain excess grease if needed.
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Stir in diced onion and cook for 3–4 minutes until soft. Add garlic and cook for 30 seconds.
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Season with cumin, chili powder, paprika, salt, and pepper. Mix to combine.
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Pour in the enchilada sauce, diced tomatoes (with juice), and chicken broth. Stir well.
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Add uncooked pasta and bring the mixture to a boil. Reduce heat to low, cover, and simmer for 12–15 minutes, or until pasta is tender. Stir occasionally.
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Once the pasta is cooked, remove the pan from heat and stir in both shredded cheeses until melted.
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Serve hot, garnished with fresh cilantro and a dollop of sour cream if desired.
Notes
- You can use ground turkey or shredded rotisserie chicken instead of beef.
- For extra spice, add a diced jalapeño or use spicy enchilada sauce.
- Monterey Jack can be swapped for pepper jack to kick up the heat.
- This pasta reheats well and can be made ahead for meal prep.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stove Top
- Cuisine: Mexican-American