Enchilada Pasta
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
15 mins
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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
Description
Enchilada Pasta starts by sautéing onions in olive oil until softened before browning ground beef, which is seasoned with taco seasoning or a combination of cumin, chili, and garlic powders. Enchilada sauce and beef broth are then added along with dry rotini pasta. The mixture is brought to a simmer and cooked covered until the pasta is tender and has absorbed most of the liquid. Optionally, cream cheese and corn can be stirred in near the end for creaminess and sweetness.
Once cooked, the dish is removed from heat and stirred with shredded Monterey jack cheese, which melts to create a smooth, cheesy coating binding the ingredients. The result blends the savory, spiced elements of enchiladas with the hearty chew of pasta, delivering a filling, one-pot meal with a Mexican flair.
Enchilada Pasta serves well as a casual dinner and can be garnished with fresh toppings like green onions, diced tomatoes, black olives, sour cream, and cilantro according to preference. It pairs nicely with simple sides or can stand on its own due to its rich flavor.
For best results, lean ground beef such as 90/10 is recommended to reduce excess fat; if using higher fat content beef, drain the fat after browning. Leftovers should be stored in airtight containers and consumed within three days.
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 rotini pasta other similar shapes can be used, dry (uncooked
- 1 1/2 cups Monterey jack cheese or 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
- tomatoes for topping, fresh; diced
- 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
- Use 90/10 or leaner ground beef to minimize excess fat; drain if using fattier beef.
- Store leftovers in an airtight container in the refrigerator and consume within 3 days.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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