Description
This Easy Beef Enchilada Pasta combines the bold, zesty flavors of enchiladas with comforting cheesy pasta. Made in one pot with ground beef, onions, enchilada sauce, and melty Colby Jack cheese, it’s a quick and hearty weeknight dinner.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 (1 ounce) packet taco seasoning (about 2 tablespoons)
- 2 1/4 cups dry rotini pasta (8 ounces)
- 2 cups water
- 2 (10 ounce) cans red enchilada sauce
- 2 cups Colby Jack cheese, shredded
Instructions
- In a large skillet or pot, heat olive oil over medium heat. Add ground beef and cook until browned, breaking it up with a spoon.
- Add diced onion and garlic, cooking until softened and fragrant, about 3 minutes.
- Stir in taco seasoning, dry pasta, water, and enchilada sauce. Mix until combined.
- Bring mixture to a boil, then reduce heat to low. Cover and simmer for 12–15 minutes, stirring occasionally, until pasta is tender.
- Remove from heat and stir in 1 cup of shredded Colby Jack cheese until melted and creamy.
- Sprinkle remaining cheese over the top, cover for 2–3 minutes, and let it melt before serving.
- Serve hot, garnished with fresh cilantro, sour cream, or sliced jalapeños if desired.
Notes
- You can substitute ground turkey or chicken for the beef.
- For extra creaminess, stir in 1/4 cup sour cream or cream cheese at the end.
- Use any short pasta shape, such as penne or shells, if rotini is unavailable.
- Leftovers reheat well and can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 460
- Sugar: 6g
- Sodium: 1020mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 70mg
Keywords: beef enchilada pasta, one pot pasta, cheesy beef pasta, easy dinner recipe, enchilada skillet