Description
This Easy Enchilada Pasta combines the bold flavors of traditional enchiladas with a comforting pasta dish, perfect for a quick and satisfying weeknight meal. Ground beef, taco seasoning, enchilada sauce, and rotini pasta come together in one skillet, topped with melty cheese and optional fresh garnishes for a flavorful twist on classic comfort food.
Ingredients
Scale
Main 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)
- 2 oz cream cheese, cubed (optional)
- 1 cup corn (thawed if frozen, optional)
Optional Toppings
- Green onions, chopped
- Fresh diced tomatoes
- Black olives
- Sour cream
- Cilantro
Instructions
- Sauté onions: Heat olive oil in a large skillet over medium heat. Add the diced yellow onions and sauté for 2 to 3 minutes until they become translucent and fragrant.
- Cook ground beef: Add the ground beef to the skillet with the onions. Cook, stirring and breaking it up, until browned evenly. Stir in the taco seasoning to coat the meat thoroughly.
- Add liquids and pasta: Pour in the enchilada sauce and beef broth, stirring to combine. Add the dry rotini pasta to the skillet, then bring the mixture to a boil. Reduce heat to a simmer and let cook for 15 to 20 minutes, stirring occasionally, until the pasta is tender and has absorbed much of the sauce.
- Optional mix-ins: In the last 2 minutes of cooking, gently stir in the cubed cream cheese and thawed corn if using. This will add creaminess and sweetness to the dish.
- Melt cheese and serve: Remove the skillet from heat, then stir in the shredded cheese until it melts smoothly throughout the pasta. Serve immediately, topped with optional garnishes like green onions, diced tomatoes, black olives, sour cream, and cilantro for added freshness and flavor.
Notes
- For a thicker sauce, reduce the beef broth to 1 1/2 cups or cook a bit longer to evaporate excess liquid.
- Substitute ground turkey or chicken for a leaner protein alternative.
- Use gluten-free pasta to make the dish gluten-free.
- Leftovers store well in the fridge for up to 3 days and reheat gently on stovetop or microwave.
- Adjust the amount of taco seasoning based on your spice preference.
