If you’re craving all the vibrant, comforting flavors of enchiladas but want the ease of a one-pot meal, this Easy Enchilada Pasta Recipe is exactly what you need in your dinner rotation. It perfectly blends the spicy, saucy goodness of enchilada sauce with hearty pasta and melty cheese, delivering a satisfying weeknight dinner that feels like a festive celebration every time. Plus, it’s ready in under 30 minutes, making it a total winner when time is tight but the appetite is big.
Ingredients You’ll Need
This Easy Enchilada Pasta Recipe relies on simple, pantry-friendly ingredients that come together to create layers of flavor, texture, and color. Each item plays an essential role in balancing heartiness with that classic Tex-Mex flair you love.
- 1 tbsp olive oil: For sautéing onions and adding a subtle fruity richness.
- 1 cup yellow onion, diced: Adds sweetness and depth when softened.
- 1 pound ground beef: Provides juicy, savory protein as the base of the dish.
- 3 tsp taco seasoning: Or a blend of cumin, chili powder, and garlic powder to infuse smoky, warm spices.
- 20 oz enchilada sauce: The star ingredient that brings signature tanginess and spice.
- 2 cups beef broth: Adds moisture and helps cook the pasta while enriching the flavor.
- 8 oz dry rotini pasta: Twists perfectly trap all that delicious sauce in every bite.
- 1 1/2 cups shredded cheese (Monterey Jack, Colby, or cheddar): Melts beautifully for creamy, gooey indulgence.
- 2 oz cream cheese, cubed: Optional but wonderful for extra silky texture.
- 1 cup corn (thawed if frozen): Adds subtle sweetness and a pop of color.
- Green onions, fresh diced tomatoes, black olives, sour cream, cilantro: Perfect finishing touches for freshness and personality.
How to Make Easy Enchilada Pasta Recipe
Step 1: Sauté the Onions
Start by heating olive oil in a large skillet over medium heat. Toss in the diced yellow onions and cook them for 2 to 3 minutes until they become soft and translucent. This step is crucial because it unlocks the onions’ natural sweetness, forming a flavorful foundation to build upon.
Step 2: Brown the Ground Beef
Add the ground beef to the skillet and cook it thoroughly until it’s nicely browned. Breaking up the meat as it cooks ensures even texture and flavor. Once browned, sprinkle in the taco seasoning to infuse that warm, savory zest that defines this dish.
Step 3: Simmer with Sauce, Broth, and Pasta
Pour in the enchilada sauce and beef broth, followed by the dry rotini pasta. Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook uncovered for about 15 to 20 minutes, stirring occasionally. During this time, the pasta soaks up those rich, spicy flavors and becomes perfectly tender, transforming into a saucy, comforting dish.
Step 4: Stir in Cream Cheese and Corn (Optional)
In the last couple of minutes of cooking, fold in the cubed cream cheese and corn if you’re using them. This step adds an extra layer of creamy texture and a subtle sweet crunch from the corn, taking the overall dish a notch higher in deliciousness.
Step 5: Melt in the Cheese and Serve
Remove the skillet from heat and stir in the shredded cheese until it melts into a luscious, gooey blanket that clings to every piece of pasta. Your Easy Enchilada Pasta Recipe is now ready for plating and garnishing with all your favorite finishers.
How to Serve Easy Enchilada Pasta Recipe
Garnishes
Brighten the dish by sprinkling fresh green onions, diced tomatoes, black olives, and chopped cilantro. A dollop of sour cream on top not only cools down the spice but also adds a creamy tang that complements the hearty pasta perfectly.
Side Dishes
Serve alongside a crisp green salad or some simple Mexican street corn to round out the meal. Even some warm tortillas on the side could make this feel like a festive enchilada-inspired feast you’d happily share with friends or family.
Creative Ways to Present
Consider serving this Easy Enchilada Pasta Recipe in individual ramekins garnished with a few tortilla strips for crunch and extra visual appeal. Or turn leftovers into stuffed peppers or tacos for a fun twist the next day. Getting creative with presentation makes this comfort meal feel fresh and exciting every time.
Make Ahead and Storage
Storing Leftovers
Place any leftover enchilada pasta in an airtight container and refrigerate for up to 3 days. The flavors will deepen overnight, making the next meal just as satisfying as the first.
Freezing
You can freeze the cooked pasta in freezer-safe containers for up to 2 months. Just be sure to thaw it fully in the fridge before reheating to keep the texture just right.
Reheating
Reheat gently on the stovetop or in the microwave with a splash of broth or water to revive the saucy consistency. Stir occasionally while warming to make sure the cheese melds back together smoothly.
FAQs
Can I make this recipe vegetarian?
Absolutely! Swap the ground beef for beans, lentils, or plant-based crumbles and use vegetable broth instead of beef broth to keep it flavorful and meat-free.
What types of cheese work best?
Monterey Jack, Colby, or mild cheddar cheese melt beautifully in this recipe, offering creamy texture without overpowering the enchilada sauce’s spices.
Can I use a different kind of pasta?
Yes, while rotini is ideal for capturing the sauce, penne or shells also work well if that’s what you have on hand.
Is it spicy? Can I adjust the heat?
The spice level depends on the enchilada sauce and taco seasoning you use. Opt for mild versions or reduce the seasoning quantities to tone down the heat for kids or sensitive palates.
How long can I leave the cooked pasta before serving?
This dish is best eaten fresh but can hold warm for about 20-30 minutes off the stove covered. Beyond that, it’s best to refrigerate and reheat later.
Final Thoughts
This Easy Enchilada Pasta Recipe is such a fun and fuss-free way to enjoy all the bold flavors of enchiladas without the work of rolling tortillas. It’s perfect for busy weeknights, casual get-togethers, or any time you want a comforting, cheesy meal that feels like a warm hug. I hope you give it a try and maybe even make it your own little kitchen classic!
Print
Easy Enchilada Pasta Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-American
Description
This Easy Enchilada Pasta is a flavorful one-pot meal combining tender rotini pasta, seasoned ground beef, and rich enchilada sauce. Enhanced with creamy cheese and optional toppings like cream cheese and corn, it delivers all the deliciousness of enchiladas in a quick, hearty pasta dish perfect for weeknight dinners.
Ingredients
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
- 1 cup corn (thawed if frozen)
Toppings (optional)
- Green onions
- Fresh diced tomatoes
- Black olives
- Sour cream
- Cilantro
Instructions
- Sauté onions: Heat olive oil in a large skillet over medium heat. Add the diced onions and sauté for 2-3 minutes until they become translucent and fragrant.
- Cook ground beef: Add the ground beef to the skillet with the onions. Cook until the beef is fully browned, stirring occasionally to break it up. Once cooked, stir in the taco seasoning evenly to coat the meat.
- Add liquids and pasta: Pour in the enchilada sauce and beef broth, then add the dry rotini pasta. Bring the mixture to a boil over medium-high heat, then reduce to a simmer. Let it cook uncovered for 15-20 minutes, stirring occasionally until the pasta is tender and most of the liquid has been absorbed.
- Incorporate optional creamy additions: In the last 2 minutes of cooking, stir in the cubed cream cheese and corn (if using), allowing the cream cheese to melt and add richness to the pasta.
- Finish with shredded cheese: Remove the skillet from heat and immediately stir in the shredded cheese until it melts smoothly throughout the dish. Serve hot, topped with green onions, diced tomatoes, black olives, sour cream, and cilantro as desired.
Notes
- You can substitute ground turkey or chicken for ground beef for a lighter version.
- Adjust the level of taco seasoning to taste, or use homemade blend for more control over spice.
- If the pasta absorbs too much liquid before cooking through, add a splash of extra beef broth or water as needed.
- This dish can be made vegetarian by using vegetable broth and substituting meat with beans or a plant-based protein.
- Leftovers reheat well in the microwave or on stovetop with a splash of broth to loosen the sauce.
