Enchilada Pasta
A delicious and easy one-pot Enchilada Pasta recipe that combines the flavors of enchiladas with pasta for a hearty meal.
Equipment
- Large Skillet For cooking the pasta and beef together.
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 1 cup diced yellow onion
- 1 lb ground beef
- 3 tsp taco seasoning or a mix of cumin powder, chili powder, and garlic powder
- 20 oz enchilada sauce
- 2 cups beef broth
- 8 oz dry rotini pasta
- 1.5 cups shredded cheese Monterey Jack, Colby, or Cheddar
- 2 oz cream cheese optional, cubed
- 1 cup corn thawed if frozen
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add diced onions and sauté for 2-3 minutes until softened.
- Add ground beef and cook for 5-6 minutes until no longer pink, breaking it up as it cooks.
- Stir in taco seasoning and cook for another minute.
- Pour in enchilada sauce, beef broth, and dry pasta. Stir well, cover, and bring to a boil.
- Reduce heat to a simmer and cook for 15-20 minutes, stirring occasionally until pasta is tender and most liquid is absorbed.
- If using cream cheese or corn, add them in the last 2 minutes of cooking.
- Remove from heat and stir in shredded cheese. Add any optional mix-ins.
- Garnish with desired toppings and serve.
Notes
Customize with your favorite toppings like green onions, diced tomatoes, black olives, sour cream, or cilantro.