Description
This easy and flavorful Enchilada Pasta combines the zest of classic enchilada flavors with hearty pasta, ground beef, and melty cheese, all cooked together in one skillet. Ready in just 25 minutes, this dish makes a perfect weeknight dinner for the whole family with customizable toppings for added freshness and texture.
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 1 cup yellow onion, diced
- 1 pound ground beef (ground turkey can also be used)
- 3 teaspoons taco seasoning (or an equal combination of cumin powder, chili powder, and garlic powder)
- 20 ounces enchilada sauce (19-ounce can also works)
- 2 cups beef broth (chicken broth can also be used)
- 8 ounces dry rotini pasta (other similar shapes can be used)
- 1 1/2 cups Monterey Jack, Colby, or Cheddar cheese
- 2 ounces cream cheese, cut into 1-inch cubes
- 1 cup corn (thawed if using frozen)
Toppings
- Green onions, sliced
- Fresh diced tomatoes
- Black olives, sliced
- Sour cream
- Cilantro
Instructions
- Heat Oil and Sauté Onions: Heat the olive oil in a large, deep skillet or Dutch oven over medium heat. Add the diced onions and sauté for 2-3 minutes until they soften and become translucent.
- Cook Ground Beef: Add the ground beef to the skillet. Cook for 5-6 minutes, breaking it up with a spoon as it cooks, until the meat is browned and no longer pink.
- Add Seasoning: Sprinkle in the taco seasoning (or your homemade combination of garlic powder, chili powder, and cumin). Stir well to evenly coat the beef and cook for an additional minute to release the spices' flavors.
- Add Sauces, Broth, and Pasta: Pour in the enchilada sauce, beef broth, and add the dry rotini pasta. Stir everything together to combine. Cover the pan and bring the mixture to a boil over medium-high heat.
- Simmer the Pasta: Once boiling, reduce the heat to a simmer. Cook uncovered for 15-20 minutes, stirring occasionally to prevent sticking, until the pasta is tender and mostly all liquid is absorbed. Note that cooking time may vary depending on the pasta brand.
- Incorporate Cream Cheese, Corn, and Sour Cream: About 2 minutes before the pasta finishes cooking, stir in the cream cheese cubes, corn, and sour cream (if using) to make the dish extra creamy and flavorful.
- Stir in Cheese and Remove from Heat: Remove the skillet from heat and immediately stir in the shredded cheese until melted and smooth. Add any optional mix-ins at this stage if desired.
- Garnish and Serve: Top with sliced green onions, fresh diced tomatoes, black olives, cilantro, and additional sour cream as preferred. Serve hot and enjoy!
Notes
- You can substitute ground turkey for ground beef for a leaner option.
- If you prefer a spicier dish, add diced jalapeños or a pinch of cayenne pepper.
- Leftovers store well in the refrigerator for up to 3 days and reheat easily.
- Other pasta shapes similar to rotini, like penne or fusilli, work well in this recipe.
- Using homemade taco seasoning helps control the salt and spice level.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican-American
