One-Pot Cheesy Beef Enchilada Pasta

This one-pot cheesy beef enchilada pasta brings all the bold, saucy flavors of classic enchiladas into a comforting, pasta-based dish—without the fuss of rolling tortillas or using multiple pans. It’s hearty, cheesy, full of Tex-Mex flair, and best of all, everything cooks in a single pot for easy cleanup. It’s the kind of meal I reach for when I want something satisfying and family-friendly with minimal effort.

Why I Love This Recipe

I love how this dish takes all the flavor of beef enchiladas and transforms it into a creamy, cheesy pasta skillet. It’s a perfect mix of two comfort food favorites. The ground beef gets simmered in enchilada sauce, paired with tender pasta, and topped with plenty of melted cheese. It’s filling, easy to make, and ready in about 30 minutes—all in one pan. No stacking. No baking. Just bold, delicious flavor.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Ground beef
• Olive oil
• Onion
• Garlic
• Enchilada sauce (red or green)
• Diced tomatoes
• Beef broth
• Uncooked pasta (rotini, penne, or shells work well)
• Cheddar cheese
• Monterey Jack cheese
• Ground cumin
• Chili powder
• Salt
• Pepper
• Fresh cilantro (optional for garnish)

Directions

1. In a large skillet or Dutch oven, I heat olive oil over medium heat and sauté chopped onion and garlic until softened.

2. I add the ground beef, seasoning it with chili powder, cumin, salt, and pepper, and cook until browned and no longer pink.

3. Once the beef is cooked, I stir in the enchilada sauce, diced tomatoes, and beef broth.

4. I add the dry pasta directly into the skillet, stirring well to coat everything evenly.

5. I bring it to a simmer, cover, and cook for about 12–15 minutes, stirring occasionally, until the pasta is tender.

6. Once the pasta is cooked, I remove the lid and stir in shredded cheeses until melted and creamy.

7. I garnish with chopped cilantro before serving, if I want a pop of freshness.

Servings and timing

This recipe makes 4 to 6 servings.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

Sometimes I use ground turkey or shredded rotisserie chicken instead of beef for a lighter twist. I’ve also tried adding black beans, corn, or diced bell peppers for extra texture and nutrition. For a spicier version, I mix in diced green chiles or a dash of hot sauce. A dollop of sour cream on top adds a creamy, tangy finish I really enjoy.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm it on the stovetop over low heat with a splash of broth or water to loosen the sauce, or microwave it in short bursts, stirring in between until hot.

FAQs

Can I use a different kind of pasta?

Yes, I use whatever short pasta I have on hand—penne, rotini, or shells all work great. I just make sure to adjust the cook time if needed.

Is enchilada sauce spicy?

It depends on the brand and type. I usually go with mild, but medium or hot works well if I want more heat.

Can I make this dish vegetarian?

Absolutely. I skip the beef and use black beans, lentils, or a meat substitute. The flavor is still fantastic.

What cheese melts best for this dish?

I love using a mix of sharp cheddar and Monterey Jack for a creamy, flavorful combo, but any melty cheese like Colby, mozzarella, or even pepper jack works well.

Can I make this ahead of time?

Yes, I often prep the beef mixture ahead and reheat with pasta and cheese when ready to serve. It’s also freezer-friendly—just cool completely and store in a sealed container for up to 2 months.

Conclusion

This one-pot cheesy beef enchilada pasta is everything I want in a quick, comforting dinner—easy to make, packed with flavor, and super satisfying. It brings together the rich taste of enchiladas and the comfort of pasta in one fuss-free skillet. Whether it’s a weeknight meal or a cozy weekend dinner, this recipe always hits the spot.