Description
This One-Pot Cheesy Beef Enchilada Pasta is the ultimate comfort food mash-up—savory ground beef, bold enchilada sauce, tender pasta, and melty cheese—all cooked in one skillet for an easy, family-friendly dinner bursting with Tex-Mex flavor!
Ingredients
- Ground beef
- Olive oil
- Onion, chopped
- Garlic, minced
- Enchilada sauce (red or green)
- Diced tomatoes
- Beef broth
- Uncooked pasta (penne, rotini, or shells)
- Cheddar cheese, shredded
- Monterey Jack cheese, shredded
- Ground cumin
- Chili powder
- Salt
- Black pepper
- Fresh cilantro (optional, for garnish)
Instructions
- Heat olive oil in a large skillet or Dutch oven over medium heat. Sauté onion and garlic until soft.
- Add ground beef and season with cumin, chili powder, salt, and pepper. Cook until browned and fully cooked.
- Stir in enchilada sauce, diced tomatoes, and beef broth.
- Add uncooked pasta and stir to combine.
- Bring to a simmer, cover, and cook for 12–15 minutes, stirring occasionally, until pasta is tender.
- Remove from heat and stir in shredded cheddar and Monterey Jack until melted and creamy.
- Garnish with chopped cilantro if desired and serve warm.
Notes
- Swap ground beef for ground turkey or shredded chicken for a lighter version.
- Add-ins like black beans, corn, or bell peppers boost nutrition and texture.
- Spice it up with green chiles or hot sauce.
- Top with sour cream or avocado for extra creaminess.
- Freezer-friendly: store cooled leftovers for up to 2 months.
