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
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
- 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.
