Let’s be real. Some nights, the thought of cooking feels like climbing a mountain. You want something delicious, something that tastes like you put in a ton of effort.
You’re probably craving comfort food, maybe some cheesy, saucy enchiladas. But then you picture all the rolling, filling, and baking… and suddenly, a bowl of cereal sounds pretty good.
I’ve been there more times than I can count. That’s exactly how this Enchilada Pasta was born.
It’s all the savory, cheesy goodness of traditional enchiladas, but it all comes together in one pot in about 30 minutes. It’s the perfect answer for a busy weeknight when you need a win.
This dish combines tender pasta, seasoned ground beef, and a rich enchilada sauce, all smothered in glorious melted cheese. It’s a family-pleasing meal that will end up in your regular rotation.
What You’ll Need
Here are the simple ingredients that bring this amazing dish to life. Most of these might already be hanging out in your pantry.
- 1 lb lean ground beef (or ground turkey)
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 (15 oz) can enchilada sauce, red
- 1 (10 oz) can diced tomatoes with green chilies, undrained
- 3 cups beef broth (or water)
- 8 oz rotini or penne pasta, uncooked
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp dried oregano
- 1 (15 oz) can black beans, rinsed and drained
- 1 cup frozen or canned corn
- 2 cups shredded Mexican cheese blend
- Optional toppings: Sour cream, chopped cilantro, sliced avocado, jalapeños
Pro Tips
After making this dish dozens of times, I’ve picked up a few tricks that take it from good to great. Don’t skip these!
- Toast Your Spices: When you add the chili powder, cumin, and oregano, let them cook with the ground beef and onions for about a minute before adding any liquids. This simple step “wakes up” the spices and gives the dish a much deeper, more robust flavor.
- Shred Your Own Cheese: I know the pre-shredded bags are convenient, but they contain anti-caking agents that prevent them from melting smoothly. Grating a block of cheese takes an extra minute but results in a perfectly gooey, melty top layer.
- Don’t Overcook the Pasta: The pasta cooks right in the sauce. Keep an eye on it and pull the skillet off the heat when the pasta is just al dente (still has a slight bite). It will continue to cook a bit more from the residual heat as the cheese melts.
Tools Required
You don’t need any fancy gadgets for this recipe, which is part of its charm. Here’s the basic gear:
- Large skillet or Dutch oven with a lid
- Wooden spoon or spatula
- Cutting board
- Chef’s knife
- Measuring cups and spoons
- Can opener
- Cheese grater (if you follow my pro tip!)
Substitutions and Variations
This recipe is incredibly flexible. Feel free to play around with it to suit your tastes or use what you have on hand.
| Ingredient | Substitution Idea | Notes |
|---|---|---|
| Ground Beef | Ground turkey, chicken, or chorizo | Chorizo adds a smoky, spicy kick. |
| Red Enchilada Sauce | Green enchilada sauce (salsa verde) | Gives a tangier, brighter flavor. |
| Black Beans | Pinto beans or kidney beans | Use whatever you have in the pantry. |
| Mexican Cheese Blend | Cheddar, Monterey Jack, or Pepper Jack | Pepper Jack will add some heat. |
For a spicy kick, add a chopped jalapeño with the onion or a dash of hot sauce with the enchilada sauce. For extra veggies, stir in some chopped bell peppers or zucchini.
Make-Ahead Tips
To make dinner even faster, you can prep a few things ahead of time.
Chop the onion and garlic and store them in an airtight container in the fridge for up to 2 days. You can also brown the ground beef ahead of time and refrigerate it. This cuts down the cook time significantly on a busy night.
How to Make Easy Enchilada Pasta
This is where the magic happens. Just follow these simple steps for a perfect one-pot meal.
Step 1: Heat a large skillet or Dutch oven over medium-high heat. Add the ground beef and chopped onion. Cook until the beef is browned and the onion is soft, breaking up the meat with a spoon. Drain off any excess grease.
Step 2: Stir in the minced garlic, chili powder, cumin, and oregano. Cook for about 1 minute until fragrant. This toasting step is key for flavor!
Step 3: Pour in the beef broth, enchilada sauce, and the can of diced tomatoes with green chilies. Add the uncooked pasta and stir everything together to combine.
Step 4: Bring the mixture to a boil, then reduce the heat to a simmer. Cover the skillet and let it cook for 12-15 minutes, or until the pasta is al dente. Stir it occasionally to prevent sticking.
Step 5: Once the pasta is cooked, turn off the heat. Stir in the rinsed black beans and the corn until they are heated through.
Step 6: Sprinkle the shredded cheese evenly over the top. Place the lid back on the skillet for 2-3 minutes to allow the cheese to melt into a gooey, delicious blanket.
Step 7: Serve hot, topped with your favorite garnishes like sour cream, cilantro, or avocado.
Nutrient Info, Diet Swaps, and Meal Pairing
Here’s a quick look at how to fit this dish into your lifestyle and what to serve with it.
Estimated Nutritional Breakdown
This is an estimate per serving, assuming the recipe makes 6 servings.
| Nutrient | Approximate Amount |
|---|---|
| Calories | 550 kcal |
| Protein | 30g |
| Fat | 25g |
| Carbohydrates | 50g |
Ingredient Swaps for Different Diets
- Vegetarian: Omit the ground beef. Add an extra can of black or pinto beans, or about 1.5 cups of cooked lentils at the end. Use vegetable broth instead of beef broth.
- Gluten-Free: Simply swap the regular pasta for your favorite gluten-free variety. Check the cooking time on the package, as it may vary. Ensure your enchilada sauce is certified gluten-free.
- Lower Fat: Use 99% lean ground turkey or chicken. Opt for reduced-fat cheese and a light dollop of Greek yogurt instead of sour cream.
Meal Pairing Suggestions
This dish is a complete meal on its own, but if you want to round it out, here are a few ideas:
- A simple green salad with a lime vinaigrette.
- Warm tortilla chips for scooping.
- A side of simple steamed green beans.
Leftovers and Storage
One of the best things about this pasta is that the leftovers are just as delicious, if not more so, as the flavors have more time to meld.
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, you can microwave individual portions or gently warm it on the stovetop with a splash of water or broth to loosen it up.
Frequently Asked Questions
Q1. Can I freeze this Enchilada Pasta?
Ans: Yes, you can. Let it cool completely, then transfer it to a freezer-safe container. It will keep for up to 3 months. Be aware that the texture of the pasta can become a little softer after freezing and reheating.
Q2. My sauce seems too thick/thin while cooking. What should I do?
Ans: If the sauce gets too thick before the pasta is cooked, add a splash of broth or water. If it seems too thin at the end, let it simmer uncovered for a few extra minutes to reduce.
Q3. What’s the best kind of pasta to use?
Ans: A short, sturdy pasta with ridges or curls is best. Rotini, penne, cavatappi, or large shells work great because they grab onto the sauce and all the chunky bits.
Wrapping Up
There you have it – a seriously delicious, crowd-pleasing meal that solves the “what’s for dinner” dilemma without any fuss. It’s cheesy, savory, and has just the right amount of spice to keep things interesting.
I really hope you give this Easy Enchilada Pasta a try. It’s a true comfort food champion in our house, and I’m confident it will be in yours too.
When you make it, I’d love to hear about it! Drop a comment below and let me know how it turned out or if you made any fun variations.
