Enjoy a hearty and flavorful meal with this Easy Enchilada Pasta. Combining ground beef, savory enchilada sauce, and gooey cheese, this one-pot dish is perfect for busy weeknights. Ready in just 25 minutes, it’s a quick and delicious way to bring the comforting flavors of enchiladas to your table.
Ingredients:
1 tbsp olive oil
1 cup yellow onion, diced
3 tsp taco seasoning (or equal parts cumin, chili powder, and garlic powder)
1 pound ground beef
20 oz enchilada sauce
2 cups beef broth
8 oz dry rotini pasta
1 1/2 cups shredded cheese (Monterey Jack, Colby, or cheddar)
Optional Toppings:
2 oz cream cheese, cubed
1 cup corn (thawed if frozen)
Green onions, fresh diced tomatoes, black olives, sour cream, cilantro
Directions:
Heat olive oil in a large skillet over medium heat. Sauté onions for 2-3 minutes until they become translucent and fragrant.
Add ground beef to the skillet and cook until browned, breaking it up into crumbles. Stir in the taco seasoning.
Incorporate enchilada sauce, beef broth, and dry pasta into the skillet. Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes, or until the pasta is tender.
Optional: Stir in cream cheese, corn, or other toppings in the last 2 minutes of cooking for extra creaminess and flavor.
Remove from heat and stir in the shredded cheese until melted and gooey. Serve the pasta hot with your desired toppings.
Serving Tips:
Garnish Generously: Top your enchilada pasta with fresh diced tomatoes, green onions, black olives, sour cream, and cilantro for added texture and flavor.
Pair with a Side Salad: A crisp side salad with a tangy vinaigrette complements the rich, hearty pasta beautifully.
Serve with Tortilla Chips: Add a crunchy element by serving the pasta with tortilla chips on the side.
Lemon or Lime Wedges: A squeeze of fresh lemon or lime juice can add a refreshing tang to balance the dish’s richness.
Storage Tips:
Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freezing: For longer storage, freeze the enchilada pasta in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating:
Stovetop: Reheat gently in a skillet over medium heat, adding a splash of water or beef broth if needed to keep the pasta moist.
Microwave: Place a portion of pasta in a microwave-safe dish, cover loosely, and heat in 1-minute intervals, stirring in between, until heated through.
Avoid Overcooking: When reheating, be careful not to overcook the pasta, as it can become mushy. Heat just until warmed through.
Freshen Up: If the pasta looks dry after reheating, stir in a bit of extra enchilada sauce or a spoonful of cream cheese to restore its creamy texture.
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FAQs:
Can I use a different type of pasta for this recipe?
Yes, you can substitute the rotini pasta with other types such as penne, elbow macaroni, or even spaghetti. Just adjust the cooking time according to the pasta’s package instructions to ensure it cooks properly.
Can I make this recipe vegetarian?
Absolutely! To make this dish vegetarian, you can replace the ground beef with a plant-based meat alternative or use additional vegetables like bell peppers, mushrooms, or zucchini. You can also use vegetable broth instead of beef broth.
How can I make this recipe spicier?
To add more heat, you can incorporate extra chili powder or cayenne pepper into the taco seasoning. You can also add diced jalapeños or hot sauce to the mixture for an additional kick.
Can I prepare this dish in advance?
Yes, you can prepare the enchilada pasta ahead of time. Cook the dish as directed, then let it cool and store it in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving. For longer storage, freeze the pasta and thaw it overnight in the refrigerator before reheating.
Conclusion:
This easy enchilada pasta is a quick, hearty meal that combines the best of both worlds: the comfort of pasta and the bold flavors of enchiladas. Perfect for busy weeknights, this one-pot dish will save you time in the kitchen while delivering big on taste.
📖 Recipe:
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Easy Enchilada Pasta
- Total Time: 25 minutes
- Yield: 6 servings
Description
Looking for a quick and delicious dinner idea that combines all the flavors of your favorite enchiladas into a single, easy-to-make pasta dish? This one-pot enchilada pasta is the perfect solution! With ground beef, savory enchilada sauce, and gooey cheese, this dish will become a family favorite in no time.
Ingredients
1 tbsp olive oil
1 cup yellow onion, diced
1 pound ground beef
3 tsp taco seasoning (or equal parts cumin, chili powder, and garlic powder)
20 oz enchilada sauce
2 cups beef broth
8 oz dry rotini pasta
1 1/2 cups shredded cheese (Monterey Jack, Colby, or cheddar)
Optional Toppings:
2 oz cream cheese, cubed
1 cup corn (thawed if frozen)
Green onions, fresh diced tomatoes, black olives, sour cream, cilantro
Instructions
- Heat olive oil in a large skillet over medium heat. Sauté onions for 2-3 minutes until translucent.
- Add ground beef and cook until browned. Stir in taco seasoning.
- Add enchilada sauce, beef broth, and dry pasta. Bring to a boil, then simmer for 15-20 minutes until pasta is tender.
- Optional: Stir in cream cheese, corn, or other toppings in the last 2 minutes of cooking.
- Remove from heat and stir in shredded cheese until melted. Serve with desired toppings.
Notes
Adjust the amount of taco seasoning according to your spice preference.
For a creamier texture, add cream cheese during the last minutes of cooking.
Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-American
Nutrition
- Serving Size: 6 servings
