Enchilada Pasta brings ground beef, rotini, enchilada sauce, broth, and melted cheese together in one deep skillet. The dry pasta cooks directly in the seasoned sauce, so it absorbs the savory liquid instead of being boiled in a separate pot.
This practical dinner serves 6. The listed schedule is 10 minutes of preparation, 15 minutes of cooking, and 25 minutes total, although the pasta-simmering step may take 15 to 20 minutes depending on the brand and shape.
Enchilada Pasta Ingredients
For the main mixture, measure 1 tablespoon olive oil, 1 cup diced yellow onion, 1 pound ground beef, 3 teaspoons taco seasoning, 20 ounces enchilada sauce, 2 cups beef broth, 8 ounces dry rotini, and 1 1/2 cups Monterey Jack, Colby, or cheddar cheese.
The allowed alternatives are precise: ground turkey may replace the beef; an equal combination of cumin powder, chili powder, and garlic powder may replace the taco seasoning; a 19-ounce can of enchilada sauce is acceptable; chicken broth may replace beef broth; and another similar pasta shape may replace rotini.
Optional additions are 2 ounces cream cheese cut into 1-inch cubes and 1 cup corn, thawed if frozen. Green onions, fresh diced tomatoes, black olives, sour cream, and cilantro are optional toppings.
If you enjoy this recipe, you may also like Ranch Chicken Spaghetti.
How to Make Enchilada Pasta
- Heat 1 tablespoon olive oil in a large, deep skillet or Dutch oven over medium heat. Add 1 cup diced onion and sauté for 2 to 3 minutes, just until it begins to soften.
- Add 1 pound ground beef. Break it apart with a spoon and cook for 5 to 6 minutes, until no pink remains.
- Stir in 3 teaspoons taco seasoning and cook for 1 additional minute.
- Add 20 ounces enchilada sauce, 2 cups broth, and 8 ounces dry pasta. Stir, cover, and bring the mixture to a boil.
- Reduce the heat to a simmer. Cook for 15 to 20 minutes, stirring occasionally, until the pasta is tender and has absorbed most of the liquid.
- If using cream cheese, corn, or sour cream as a mix-in, stir it in during the final 2 minutes.
- Remove the pan from the heat and stir in 1 1/2 cups cheese. Add any other optional mix-ins or toppings and serve.
For storage details after serving, the USDA leftovers and food safety guidance.
Start with Onion and Properly Browned Meat
Bloom the Taco Seasoning for One Minute
Cook the Pasta in the Enchilada Sauce
Add Optional Creaminess at the Right Time
Stir in the Cheese Off the Heat
Choose and Portion the Toppings
Storage and Reheating
A Reliable 25-Minute Workflow
Conclusion
Soften 1 cup onion in 1 tablespoon olive oil for 2 to 3 minutes. Brown 1 pound ground beef for 5 to 6 minutes, then cook 3 teaspoons taco seasoning for 1 minute. Add 20 ounces enchilada sauce, 2 cups broth, and 8 ounces dry rotini; cover, boil, then simmer 15 to 20 minutes, stirring occasionally. Add optional creamy ingredients or corn during the final 2 minutes. Remove from heat, stir in 1 1/2 cups cheese, garnish as desired, and serve 6.
Frequently Asked Questions
- → Can I use ground turkey instead of ground beef?
Yes. The recipe specifically permits ground turkey in place of the 1 pound ground beef.
- → Do I cook the rotini before adding it?
No. Add all 8 ounces dry, uncooked pasta directly to the enchilada sauce and broth so it cooks in and absorbs the seasoned liquid.
- → When should I add cream cheese or corn?
Stir optional cream cheese, corn, or sour cream into the skillet during the final 2 minutes of cooking.
- → How long can I refrigerate leftovers?
Keep leftovers in an airtight container in the refrigerator for up to 3 days.