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
