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Enchilada Pasta
This easy and tasty pasta dish combines cheese, seasoned beef, and enchilada flavors, all cooked in one pan.
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Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
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
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.
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