4.9 from 24 votes
20 Minute Enchilada Pasta
Make a delicious meal in just 20 minutes, with only 7 ingredients! This Enchilada Pasta recipe combines small pasta shells, ground beef, enchilada sauce and cheddar cheese into an incredibly easy and flavorful meal!
Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings: 4 people
Calories: 686 kcal
Course:
Main Course
Cuisine:
Mexican
Ingredients
- 2 cups medium pasta shells uncooked
- 1 tablespoon olive oil
- 1 cup onion diced
- 3 cloves garlic minced
- 1 pound ground beef
- 2 cups Red Enchilada Sauce click the link for my homemade recipe
- 1 cup cheddar cheese shredded
Instructions
- Bring a large pot of salted water to boil on the stove. Add the pasta shells and cook until al dente. Drain and set aside.
- While the pasta is cooking, add the olive oil to a large skillet on the stove over medium-high heat.
- Add the onion, cook 3-4 minutes, add the garlic and cook for an additional minute.
- Add the ground beef to the skillet and cook until browned, about 6-7 minutes.
- Drain any grease from the ground beef, then add the enchilada sauce and cooked pasta to the skillet.
- Reduce the heat on the stove to low and simmer for 3-4 minutes.
- Sprinkle the cheddar cheese on top, cover and allow the cheese to melt, 1-2 minutes.
- Remove from the heat, uncover and serve immediately.
Cup of Yum
Notes
- To make your own enchilada sauce, follow this recipe for red enchilada sauce. Or use this recipe for enchilada seasoning, and combine it with a can of tomato sauce and chicken broth, or water.
- To make this recipe spicy, add 2-4 tablespoons hot sauce with the enchilada sauce. This recipe is not spicy, using the ingredients shown above. Different brands of red enchilada sauce will vary on how much spice they have in them.
- Leftover enchilada pasta will stay good in the fridge for up to 5 days, stored in an airtight container. To reheat the pasta, place it in a microwave safe bowl and reheat on high for 2 minutes.
- To make this recipe gluten free, replace the pasta shells with gluten free pasta. Always make sure the enchilada sauce used is gluten free.
- To make this recipe vegetarian, replace the ground beef with meatless crumbles, soy chorizo or diced vegetables. If using meatless crumbles or soy chorizo, follow the recipe as instructed simply using these ingredients instead of ground beef. If using diced vegetables, cook 2 cups diced veggies with the onions for 6-8 minutes. I recommend using diced bell peppers, mushrooms or zucchini.
Nutrition Information
Calories
686kcal
(34%)
Carbohydrates
52g
(17%)
Protein
36g
(72%)
Fat
36g
(55%)
Saturated Fat
15g
(75%)
Cholesterol
110mg
(37%)
Sodium
1297mg
(54%)
Potassium
513mg
(15%)
Fiber
4g
(16%)
Sugar
11g
(22%)
Vitamin A
1083mg
(22%)
Vitamin C
6mg
(7%)
Calcium
248mg
(25%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 686
% Daily Value*
| Calories | 686kcal | 34% |
| Carbohydrates | 52g | 17% |
| Protein | 36g | 72% |
| Fat | 36g | 55% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 110mg | 37% |
| Sodium | 1297mg | 54% |
| Potassium | 513mg | 11% |
| Fiber | 4g | 16% |
| Sugar | 11g | 22% |
| Vitamin A | 1083mg | 22% |
| Vitamin C | 6mg | 7% |
| Calcium | 248mg | 25% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.