Enchilada pasta is an easy and tasty meal you can make fast. It has pasta, cheese, and seasoned beef all cooked in one pan. This dish is great for a quick dinner that everyone will enjoy. You can make it in just 30 minutes.
Why We Love This Enchilada Pasta Recipe
You’re going to love this enchilada pasta because it’s incredibly easy to prepare. Everything comes together in one pan, which means fewer dishes to wash and more time to enjoy your meal. The creamy cheese sauce, combined with spicy enchilada flavors and tender pasta, makes it a crowd-pleaser for kids and adults alike. You can customize it with your favorite toppings, like jalapenos, tomatoes, or fresh cilantro, to suit your taste. Plus, it reheats well, so it’s great for meal prep or leftovers. With its bold flavor and comforting texture, this recipe is guaranteed to become a regular on your dinner table.
Ingredients About Enchilada Pasta
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 medium onion, diced
- 1 1/2 tablespoons taco seasoning
- 1 (19 ounce) can mild enchilada sauce
- 2 cups low sodium beef broth
- 8 ounces rotini pasta (about 3 cups)
- 4 ounces cream cheese
- 2 cups shredded Colby or cheddar cheese
- Fresh cilantro, diced tomatoes, and jalapenos (optional for garnish)
How to Make Enchilada Pasta Directions
Start by heating a large skillet with a lid over medium-high heat. Add the olive oil, then add your ground beef. Let it cook for about two to three minutes before adding the diced onions. Continue to cook until the beef is no longer pink and the onions are softened. Once done, drain any excess fat.
Next, sprinkle in the taco seasoning and give it a good stir to coat the meat evenly. This is where the dish starts to build its deep flavor. After that, pour in the enchilada sauce and beef broth. Stir everything well and bring the mixture to a simmer.
Now it’s time to add the rotini pasta. Stir it into the sauce, making sure it’s evenly covered. Cover the skillet with a lid and let it simmer on medium heat for about 15 to 20 minutes. Stir occasionally to prevent sticking. You’re looking for the pasta to become tender and most of the liquid to be absorbed.
Once the pasta reaches the right consistency, lower the heat. Add in the cream cheese and stir until it melts completely into the sauce. This gives the dish that smooth, velvety texture.
Finally, fold in the shredded Colby or cheddar cheese. Stir until it melts and combines with the rest of the sauce. What you get is a rich, cheesy pasta dish with just the right amount of spice.
To serve, garnish with chopped cilantro, diced tomatoes, and sliced jalapenos if you want an extra kick. Scoop it straight from the skillet onto your plate and dig in.
How to Serve Enchilada Pasta
Enchilada pasta is a complete meal on its own, but you can elevate your dinner by adding simple side dishes. A fresh green salad with a light vinaigrette makes a great contrast to the creamy pasta. For more texture, serve it with crunchy tortilla chips or cornbread on the side.
You can also serve this dish family-style right from the skillet for a cozy, casual meal. If you’re entertaining guests, scoop it into shallow bowls and top with vibrant garnishes like avocado slices, jalapeno rings, or a drizzle of sour cream. It’s comforting, colorful, and filling, making it an ideal option for potlucks or relaxed get-togethers.
Expert Tips: Enchilada Pasta
To make this recipe even better, here are some helpful tips. First, shred your own cheese. Pre-shredded cheese doesn’t melt as smoothly, and freshly shredded cheese gives you that rich, creamy texture.
You can swap out the ground beef for ground turkey or chicken for a lighter option. Want to go meatless? Use black beans or lentils for a protein-packed vegetarian version.
Use a homemade enchilada sauce if you prefer to control the spice level or ingredients. And if you’re not a fan of rotini, penne or shells work well too—any short pasta will do.
To avoid overcooking, check the pasta a couple of minutes before the suggested cooking time. It should be tender but not mushy. Always let the cream cheese melt on low heat for a silky sauce.
How to Store Enchilada Pasta
If you have leftovers, let the pasta cool to room temperature before transferring it to an airtight container. You can store it in the fridge for up to four days.
To reheat, simply warm it on the stove over low heat or use the microwave. Add a splash of broth or water to loosen the sauce if needed. The flavors often deepen after sitting, making leftovers even more delicious.
For longer storage, you can freeze enchilada pasta in a freezer-safe container. Just thaw in the fridge overnight and reheat as needed.
Variation of Enchilada Pasta
You can easily switch up this recipe to fit your taste or what you have in your pantry. Swap the ground beef with shredded chicken for a different flavor profile. Ground turkey or meat alternatives also work well.
Change the cheese to suit your mood—pepper jack adds more heat, while mozzarella offers a milder, gooey finish. Try adding black beans, corn, or bell peppers to boost the nutrition and texture.
Want to make it even creamier? Stir in a splash of heavy cream or a spoonful of sour cream at the end. Prefer it spicier? Add a dash of chili powder or top with sliced jalapenos.
You can also bake the finished pasta with extra cheese on top for a crispy, golden crust. This dish is super flexible, so feel free to adjust based on your preferences.
FAQ About Enchilada Pasta
Can I make enchilada pasta ahead of time?
Yes, this dish is great for meal prep. You can cook it ahead and store it in the fridge for several days. Just reheat and serve.
What type of pasta works best?
Short pasta like rotini, penne, or shells works well because it holds the sauce better. Avoid long noodles for this recipe.
Can I use a different protein?
Absolutely. You can use ground chicken, turkey, or even beans for a vegetarian twist.
Is enchilada pasta spicy?
This version uses mild enchilada sauce, so it’s not very spicy. You can increase the heat with hot sauce or spicy cheese if you prefer.
How do I thicken the sauce?
Let the pasta simmer uncovered for a few minutes, or add more cheese. Cream cheese also helps thicken and smooth the sauce.
Enchilada Pasta
Equipment
- Large Skillet with Lid
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 medium onion diced
- 1½ tablespoons taco seasoning
- 1 can mild enchilada sauce (19 ounce)
- 2 cups low sodium beef broth
- 8 ounces rotini pasta about 3 cups
- 4 ounces cream cheese
- 2 cups shredded Colby or cheddar cheese
- Fresh cilantro, diced tomatoes, and jalapenos optional for garnish
Instructions
- Heat a large skillet over medium-high heat. Add olive oil and ground beef, cooking for 2-3 minutes.
- Add diced onions and cook until beef is no longer pink and onions are softened. Drain excess fat.
- Sprinkle in taco seasoning and stir to coat the meat evenly.
- Pour in enchilada sauce and beef broth. Stir and bring to a simmer.
- Add rotini pasta, stirring to cover. Cover the skillet and simmer for 15-20 minutes, stirring occasionally.
- Once pasta is tender and most liquid is absorbed, lower heat and add cream cheese, stirring until melted.
- Fold in shredded cheese until melted and combined. Serve garnished with cilantro, tomatoes, and jalapenos if desired.