Enchilada Pasta Recipe
This enchilada pasta recipe blends zesty enchilada sauce, ground beef, pasta, and cheese for a quick and flavorful meal. Perfect for busy weeknights, this one-pot dish offers the comfort of pasta with the spicy kick of enchiladas. Ideal for family dinners or meal prepping.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stove-top
- Cuisine: Mexican-inspired
- Diet: Gluten Free
Ingredients
Scale
- 1 lb ground beef
- 1 tbsp olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 can (10 oz) enchilada sauce
- 1 can (14.5 oz) diced tomatoes
- 2 cups chicken broth
- 8 oz uncooked pasta (penne or rotini)
- 1 tsp chili powder
- 1 tsp cumin
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
- Fresh cilantro (optional)
Instructions
- Heat olive oil in a large skillet over medium heat. Add ground beef and cook until browned. Drain excess fat.
- Add onions and garlic, cooking until softened, about 3-4 minutes.
- Stir in enchilada sauce, diced tomatoes, chicken broth, chili powder, cumin, salt, and pepper. Bring to a simmer.
- Add pasta and cook, stirring occasionally, for 12-15 minutes or until pasta is tender and sauce thickens.
- Remove from heat and stir in shredded cheese until melted.
- Garnish with fresh cilantro and serve hot.
Notes
- You can substitute ground beef with ground chicken or turkey.
- Adjust the spiciness by using mild or hot enchilada sauce.
- Add black beans or corn for extra texture.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 6g
- Sodium: 1050mg
Find it online: https://cookingwithtina.com/enchilada-pasta-recipe/