Save A mouthwatering fusion of classic enchilada flavors and comforting pasta, this one-pot dish features lean ground beef, zesty enchilada sauce, and gooey melted cheddar cheese. Perfect for a quick weeknight meal that pleases the whole family.
This easy beef enchilada pasta quickly became a favorite in my house for its bold flavors and comforting texture.
Ingredients
- Lean ground beef: 1 lb (450 g)
- Onion: 1 medium, diced
- Garlic: 3 cloves, minced
- Pasta: 8 oz (225 g) penne or rotini
- Enchilada sauce: 1 cup (240 ml)
- Cheddar cheese: 1 cup (115 g) shredded (plus extra for serving, optional)
- Sour cream: ½ cup (120 g), for serving
- Chopped cilantro: optional garnish
- Sliced green onions: optional garnish
Instructions
- Step 1:
- In a large skillet over medium heat, brown the ground beef until fully cooked about 5 7 minutes. Drain excess fat if necessary.
- Step 2:
- Add the diced onion and minced garlic to the skillet. Sauté until the onion is translucent about 3 4 minutes.
- Step 3:
- Pour in the enchilada sauce. Stir well and let it simmer for about 5 minutes to allow flavors to meld.
- Step 4:
- Meanwhile, cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside.
- Step 5:
- Add the cooked pasta to the beef mixture in the skillet. Stir well to combine and heat through for 1 2 minutes.
- Step 6:
- Sprinkle the shredded cheddar cheese on top. Cover the skillet and let it sit for 2 3 minutes until the cheese melts.
- Step 7:
- Serve immediately, topped with a dollop of sour cream and optional garnishes such as chopped cilantro or sliced green onions.
Save This dish often brings the family together around the table sharing stories and laughter.
Notes
For a spicier dish, use a hot enchilada sauce or add diced jalapeños. Substitute ground turkey or chicken for a lighter version. Try using Monterey Jack or a Mexican cheese blend for a different flavor. Pairs well with a crisp lager or a light red wine such as Pinot Noir.
Required Tools
Large skillet with lid, large pot for boiling pasta, wooden spoon or spatula, chefs knife, cutting board, colander.
Nutritional Information
Calories 550, total fat 28 g, carbohydrates 46 g, protein 31 g per serving.
Save This beef enchilada pasta recipe is a quick flavorful meal sure to satisfy any comfort food craving.
Recipe FAQs
- → What pasta works best for this dish?
Penne or rotini are ideal as their shape holds the sauce well, but any short pasta will work.
- → Can I use a different cheese?
Yes, Monterey Jack or a Mexican cheese blend can be used for a milder or varied flavor profile.
- → How can I add more heat to the dish?
Use hot enchilada sauce or incorporate diced jalapeños during cooking for extra spice.
- → Is it possible to make this with poultry?
Ground turkey or chicken can substitute beef for a lighter, leaner variation.
- → How should leftovers be stored?
Keep leftovers refrigerated in an airtight container and consume within 3 days for best taste and safety.