Enchilada Pasta
User Reviews
4.9
90 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
25 mins
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Servings
6 servings
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Calories
570 kcal
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Course
Main Course
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Cuisine
Mexican
Enchilada Pasta
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Cheesy, beefy pasta cooks right in the enchilada sauce to create a one pot meal that is not only packed full of flavor, but is quick and easy to make, with minimal clean up.
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Ingredients
- 1 tbsp olive oil
- 1 cup yellow onion diced
- 1 pound ground beef* ground turkey can also be used
- 3 teaspoons taco seasoning or an equal combination of cumin powder, chili powder and garlic powder
- 20 ounces enchilada sauce if you have a 19 ounce can, that will work fine
- 2 cups beef broth chicken broth can also be used
- 8 ounces dry (uncooked) rotini pasta other similar shapes can be used
- 1 1/2 cups monterey jack, colby or cheddar cheese
Optional Ingredients
- 2 ounces cream cheese cut into 1" cubes
- 1 cup corn thawed if using frozen
- green onions for topping
- fresh diced tomatoes for topping
- black olives for topping
- sour cream for topping
- cilantro for topping
Instructions
- Heat the olive oil in a large, deep skillet or dutch oven over medium.
- Add the onions and saute for 2-3 minutes until they start to soften.
- Add the ground beef and cook for 5-6 minutes until no longer pink, breaking up the beef with a spoon as it cooks.
- Add the taco seasoning (or garlic powder, chili powder and cumin) to the pan, stir well and cook for an additional minute.
- Add the enchilada sauce, broth and dry pasta and stir to combine. Cover the pan and bring to a boil.
- Reduce to a simmer and cook for 15-20 minutes, stirring occasionally until the pasta is tender and has absorbed most of the cooking liquid. Different brands of pasta will have different cook times.
- If adding sour cream, cream cheese or corn, stir in just before the last 2 minutes of cook time.
- Remove the pan from the heat and stir in the cheese. Add in any optional mix ins.
- Garnish as desired and serve.
Notes
- *Using 90/10 or leaner ground beef in this recipe is recommended. If using a less lean cut such as 80/20 or 85/15 you will want to drain any excess fat from the beef after browning it.
- Storage: Store leftovers in an airtight container in the refrigerator for up to three days.
Nutrition Information
Show Details
Calories
570kcal
(29%)
Carbohydrates
45g
(15%)
Protein
29g
(58%)
Fat
30g
(46%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
1g
Monounsaturated Fat
12g
Trans Fat
1g
Cholesterol
88mg
(29%)
Sodium
1374mg
(57%)
Potassium
462mg
(13%)
Fiber
4g
(16%)
Sugar
10g
(20%)
Vitamin A
1047IU
(21%)
Vitamin C
5mg
(6%)
Calcium
253mg
(25%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 570 kcal
% Daily Value*
| Calories | 570kcal | 29% |
| Carbohydrates | 45g | 15% |
| Protein | 29g | 58% |
| Fat | 30g | 46% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 88mg | 29% |
| Sodium | 1374mg | 57% |
| Potassium | 462mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 10g | 20% |
| Vitamin A | 1047IU | 21% |
| Vitamin C | 5mg | 6% |
| Calcium | 253mg | 25% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
90 reviews
Excellent
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