Easy Enchilada Pasta – Welcome to my kitchen! Today, I’m excited to share. My Easy Enchilada Pasta recipe. This delightful fusion of Mexican. And Italian cuisine. Brings together the rich flavors of enchilada sauce. And the comforting texture of pasta. Perfect for a quick weeknight dinner. This dish is sure to become. A family favorite.
The first time I made this recipe. It was a chilly weeknight. And I needed something quick yet satisfying. My husband and kids. Were skeptical at first. Pasta and enchilada sauce together? But the moment they took their first bites. Their faces lit up with surprise. And delight. It’s now one of our go-to meals. When we crave something hearty. And flavorful.
What makes this Easy Enchilada Pasta truly special?
This Easy Enchilada Pasta. Is a one-pot wonder. Making cleanup a breeze. The combination of enchilada sauce, taco-seasoned ground beef, and melted cheese. Creates an irresistible blend of flavors. Plus, it’s highly customizable with optional ingredients. Like cream cheese, corn, and fresh toppings. To suit everyone’s taste.
What You Need To Make This Easy Enchilada Pasta Recipe?
Olive oil: Adds a lovely base flavor. And helps to sauté the onions to perfection.
Yellow onion: A sweet and savory essential. That forms the foundation of many delicious dishes.
Ground beef: Provides a hearty, meaty flavor. Feel free to swap. With ground turkey if you prefer.
Taco seasoning: A mix of cumin, chili powder, and garlic powder. That infuses the dish. With a warm, spicy aroma.
Enchilada sauce: The heart of this recipe. Offering rich, tangy goodness.
Beef broth: Adds depth of flavor. Chicken broth works too. If that’s what you have on hand.
Rotini pasta: Perfect for holding onto all that saucy goodness. Other short pasta shapes work well too.
Cheese: Monterey Jack, Colby, or cheddar. Choose your favorite. For a melty, cheesy finish.
Optional ingredients: Customize your dish. With cream cheese for extra creaminess. Corn for a touch of sweetness. And various fresh toppings. For added texture and color.
Steps To Make Easy Enchilada Pasta:
Step 1: Heat up a big, deep skillet or Dutch oven over medium heat. Add the olive oil. Toss in the diced onions. And let them sauté for 2-3 minutes. Until they start to get all soft and fragrant.
Step 2: Next, add the ground beef to the pan. Cook it for about 5-6 minutes. Breaking it up with a spoon as it browns. And loses its pink color.
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Step 3: Sprinkle in the taco seasoning. And give it a good stir. Let it cook for an extra minute. To really bring out those flavors.
Step 4: Pour in the enchilada sauce, beef broth, and dry pasta. Stir everything together. Cover the pan. And bring it to a boil.
Step 5: Reduce the heat to a simmer. Cook for 15-20 minutes, stirring occasionally. The pasta will soak up most of the liquid. And become tender.
Step 6: If you’re adding sour cream, cream cheese, or corn. Stir them in just before the last 2 minutes of cooking.
Step 7: Remove the pan from heat. Mix in the cheese. Until it’s melted and everything is nice and gooey.
Step 8: Serve your pasta hot. Garnished with your favorite toppings like green onions, fresh tomatoes, black olives, sour cream, or cilantro.
Tip:
For an extra creamy and rich texture. Try adding 2 ounces of cream cheese to your pasta. Cut it into 1-inch cubes. And stir it in during the last 2 minutes of cooking. The cream cheese will melt beautifully into the sauce. Giving it a luxurious feel. If you’re feeling adventurous. You can also toss in some thawed corn. For a sweet, juicy burst. In every bite. This small addition. Can elevate the dish. Making it even more delightful. And don’t forget the toppings! A sprinkle of fresh cilantro, some diced green onions, or a dollop of sour cream. Can really take your Easy Enchilada Pasta. To the next level.
Frequently Asked Questions:
Can I use a different type of pasta?
Yes. Any short pasta shape like penne. Or fusilli will work well.
How can I make this dish spicier?
Add more chili powder. Or some diced jalapeños. For an extra kick.
Can I make this dish ahead of time?
Yes. You can prepare it in advance. And reheat it. When ready to serve. Just add a splash of broth or water. To rehydrate the pasta.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Easy Enchilada Pasta
Ingredients
- 1 tbsp olive oil
- 1 c yellow onion diced
- 1 lb ground beef ground turkey can also be used
- 3 tsps taco seasoning or an equal combination of cumin powder, chili powder, and garlic powder
- 20 oz enchilada sauce if you have a 19 oz can, that will work fine
- 2 c beef broth chicken broth can also be used
- 8 oz dry uncooked rotini pasta (other similar shapes can be used)
- 1 1/2 c Monterey Jack Colby, or cheddar cheese
Optional Ingredients:
- 2 oz cream cheese cut into 1" cubes
- 1 c 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 the olive oil in a large, deep skillet. Or Dutch oven over medium heat. Sauté the onions for 2-3 minutes. Until they start to soften.
- Add the ground beef. Cook for 5-6 minutes until no longer pink. Breaking up the beef. With a spoon as it cooks.
- Stir in the taco seasoning. And cook for an additional minute.
- Pour in the enchilada sauce, broth, and dry pasta. Stir to combine.
- Cover the pan. And bring to a boil. Reduce to a simmer. Cook for 15-20 minutes, stirring occasionally. Until the pasta is tender. And has absorbed most of the liquid.
- If using sour cream, cream cheese, or corn. Stir them in just before the last 2 minutes of cooking time.
- Remove from heat. Stir in the cheese until melted and combined.
- Garnish with your choice of green onions, fresh tomatoes, black olives, sour cream, or cilantro. Serve hot. And enjoy!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
