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Enchilada Pasta Recipe

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3.9 from 10 reviews

This Enchilada Pasta recipe is a quick and flavorful one-pan meal combining the bold flavors of enchilada sauce, seasoned ground beef, and melted cheese with tender rotini pasta. Ideal for a comforting weeknight dinner, it’s garnished with fresh toppings like green onions, tomatoes, black olives, sour cream, and cilantro for a delicious Mexican-inspired twist.

Ingredients

Main Ingredients

  • 1 tbsp olive oil
  • 1 cup yellow onion, diced
  • 1 pound ground beef (or ground turkey)
  • 3 teaspoons taco seasoning (or equal combination of cumin powder, chili powder, and garlic powder)
  • 20 ounces enchilada sauce (19-ounce can also works)
  • 2 cups beef broth (or chicken broth)
  • 8 ounces dry rotini pasta (or similar shape)
  • 1 1/2 cups shredded Monterey Jack, Colby, or cheddar cheese
  • 2 ounces cream cheese, cut into 1-inch cubes
  • 1 cup corn (thawed if frozen)

Toppings

  • Green onions, chopped
  • Fresh diced tomatoes
  • Black olives, sliced
  • Sour cream
  • Fresh cilantro

Instructions

  1. Heat the olive oil: In a large, deep skillet or Dutch oven, warm the olive oil over medium heat to prepare for sautéing.
  2. Sauté the onions: Add the diced yellow onion and cook for 2-3 minutes until they become soft and translucent, developing a sweet flavor base.
  3. Cook the ground beef: Add the ground beef to the pan, breaking it up with a spoon, and cook for 5-6 minutes until it is no longer pink and fully browned.
  4. Add seasoning: Stir in the taco seasoning or the combination of cumin, chili, and garlic powders, cooking for another minute to toast the spices and enhance flavor.
  5. Add sauce, broth, and pasta: Pour in the enchilada sauce, broth, and dry rotini pasta. Stir to combine all ingredients evenly. Cover the pan and raise the heat to bring it to a boil.
  6. Simmer the pasta: Reduce heat to a simmer and cook uncovered for 15-20 minutes, stirring occasionally. Cook until the pasta is tender and has absorbed most of the liquid. Timing may vary depending on pasta brand.
  7. Add cream cheese, sour cream, and corn: Stir in the cream cheese, sour cream (if using), and corn about 2 minutes before the end of cooking to melt and incorporate.
  8. Finish with cheese: Remove the pan from heat and fold in the shredded cheese until melted and creamy. Add any other optional mix-ins at this time.
  9. Garnish and serve: Top the pasta with chopped green onions, diced tomatoes, black olives, sour cream, and fresh cilantro as desired. Serve hot and enjoy your flavorful enchilada pasta.

Notes

  • You can substitute ground turkey for ground beef for a leaner option.
  • If you don’t have taco seasoning, a mix of cumin, chili powder, and garlic powder works great.
  • Adjust the broth quantity slightly depending on the pasta type to ensure proper cooking without drying out.
  • Adding corn and sour cream enhances creaminess and sweetness in the dish but can be omitted if preferred.
  • Leftovers store well in the refrigerator for up to 3 days and can be reheated on the stovetop or microwave.
  • For a spicier kick, add some chopped jalapeños or a pinch of cayenne pepper to the seasoning mix.

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