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Enchilada Pasta

Enchilada Pasta

This easy and tasty pasta dish combines cheese, seasoned beef, and enchilada flavors, all cooked in one pan.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Mexican
Servings 6 portions
Calories 500 kcal

Equipment

  • Large Skillet with Lid

Ingredients
  

  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 1 medium onion diced
  • 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.

Notes

Store leftovers in an airtight container in the fridge for up to four days. Reheat on the stove or microwave.
Keyword One-Pan, pasta