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Enchilada Pasta
Enchilada Pasta brings together two beloved comfort foods in one irresistible dish. This fusion creation captures all the bold, spicy flavors of traditional enchiladas but transforms them into a hearty pasta dinner that’s perfect for busy weeknights.
I created this recipe on a night when I couldn’t decide between Mexican and Italian cuisine, and it’s quickly become a family favorite. The creamy sauce, with its perfect balance of tangy tomato and warming spices, coats every bite of pasta for a meal that’s both familiar and excitingly different.
Why You’ll Love This
- Ready in just 45 minutes, making it perfect for weeknight dinners
- One-pot preparation means minimal cleanup
- Customizable heat level to suit everyone at your table
- Leftovers taste even better the next day as flavors meld
- Combines two family favorites – enchiladas and pasta – in one crowd-pleasing dish
Ingredients
- 1 tablespoon 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 will work fine)
- 2 cups beef broth (chicken broth can also be used)
- 8 ounces dry (uncooked) 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
- Green onions for topping
- Fresh diced tomatoes for topping
- Black olives for topping
- Sour cream for topping
- Cilantro for topping
Instructions
- Heat olive oil in a large, deep skillet or Dutch oven over medium heat. Add onions and sauté for 2-3 minutes until they start to soften.
- Add ground beef and cook for 5-6 minutes until no longer pink, breaking up the beef with a spoon as it cooks.
- Add taco seasoning (or garlic powder, chili powder, and cumin) to the pan, stir well, and cook for an additional minute.
- Add enchilada sauce, broth, and dry pasta. Stir to combine, cover the pan, and bring to a boil.
- Reduce to a simmer and cook for 15-20 minutes, stirring occasionally, until pasta is tender and has absorbed most of the cooking liquid. Different pasta brands may have different cook times.
- If adding sour cream, cream cheese, or corn, stir in during the last 2 minutes of cook time.
- Remove from heat and stir in the cheese. Add any optional mix-ins, garnish as desired, and serve.
Tips & Variations
- Substitute ground turkey or chicken for a lighter version
- Make it vegetarian by omitting the meat and doubling the beans
- Add a diced jalapeño or chipotle pepper in adobo sauce for extra heat
- Use green enchilada sauce instead of red for a tangier flavor profile
- For a creamier version, add 4 oz of cream cheese along with the sour cream
- Make it ahead and bake in a 350°F oven for 20 minutes before serving
Serving Suggestions
Serve this hearty Enchilada Pasta with a simple side salad dressed with lime vinaigrette to balance the rich flavors. For a complete fiesta, offer toppings like diced avocado, sliced jalapeños, extra sour cream, and crushed tortilla chips so everyone can customize their bowl.
A side of warm cornbread or garlic bread makes an excellent accompaniment to soak up the delicious sauce.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days
- The dish will thicken as it cools; add a splash of broth when reheating
- For meal prep, assemble everything except the final cheese topping, refrigerate, then add cheese and heat before serving
- Look for the sauce to bubble around the edges to ensure it’s properly heated through
FAQs
Can I make this dish gluten-free?
Yes! Simply substitute your favorite gluten-free pasta and ensure your enchilada sauce and taco seasoning are gluten-free.
Can I freeze Enchilada Pasta?
Absolutely. Freeze in a covered, oven-safe dish for up to 3 months. Thaw overnight in the refrigerator and bake at 350°F for 30 minutes until heated through.
Is this dish spicy?
The heat level depends on your enchilada sauce. For a milder version, choose mild sauce and reduce the taco seasoning. For more heat, add diced jalapeños or hot sauce.
What if I don’t have Mexican cheese blend?
A combination of cheddar and monterey jack works perfectly. You could also use just cheddar or a mix of any melting cheeses you have on hand.
Servings6
Prep10 min
Cook15 min
Calories570 kcal
Ingredients
- 1 tablespoon 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 will work fine)
- 2 cups beef broth (chicken broth can also be used)
- 8 ounces dry (uncooked) 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
- Green onions for topping
- Fresh diced tomatoes for topping
- Black olives for topping
- Sour cream for topping
- Cilantro for topping
Steps
- Heat olive oil in a large, deep skillet or Dutch oven over medium heat. Add onions and sauté for 2-3 minutes until they start to soften.
- Add ground beef and cook for 5-6 minutes until no longer pink, breaking up the beef with a spoon as it cooks.
- Add taco seasoning (or garlic powder, chili powder, and cumin) to the pan, stir well, and cook for an additional minute.
- Add enchilada sauce, broth, and dry pasta. Stir to combine, cover the pan, and bring to a boil.
- Reduce to a simmer and cook for 15-20 minutes, stirring occasionally, until pasta is tender and has absorbed most of the cooking liquid. Different pasta brands may have different cook times.
- If adding sour cream, cream cheese, or corn, stir in during the last 2 minutes of cook time.
- Remove from heat and stir in the cheese. Add any optional mix-ins, garnish as desired, and serve.
Nutrition (per serving)
- Calories: 570 kcal
