Enchilada Pasta Casserole
User Reviews
5
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Prep Time
20 mins
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Cook Time
40 mins
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Total Time
1 hr
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Servings
8 servings
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Calories
520 kcal
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Course
Main Course
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Cuisine
American
Enchilada Pasta Casserole
Description
The Enchilada Pasta Casserole recipe starts with a homemade enchilada sauce combining tomato sauce, refried beans for richness, onion, chili powder, garlic powder, cumin, hot sauce, and salt. The sauce is simmered to meld flavors and can be blended for smoothness. Ground sirloin is cooked with diced peppers and onions, then combined with the sauce and cooked egg noodles to create the dish base.
This mixture is placed in a baking dish, topped generously with grated cheese, and baked at 350°F until heated through and cheese melted. The casserole blends the warm, spicy, and slightly smoky flavors of enchilada sauce with the comforting texture of pasta and ground beef.
This dish serves well as a filling family dinner or for meal prepping. It can be topped with fresh cilantro or green onions for color and freshness. The recipe includes options for homemade pico de gallo as a condiment, adding freshness and brightness when serving.
It can be frozen before adding cheese, then baked later from frozen or after thawing, making it convenient for batch cooking. Adjust spice levels in the sauce to taste, and refried beans add fiber and protein without overwhelming the flavor.
Ingredients
- 3-4 cups enchilada sauce see below
- 1 lb ground sirloin or equivalent (I use local/pasture-raised/grass-fed)
- 1/4-1/2 cup diced peppers (bell pepper and/or jalapeño)
- 1/4-1/2 onion diced
- ¼ cup salsa or taco sauce
- 3 tsp chili powder
- 3 tsp garlic powder
- 1-2 tsp cilantro dried, or parsley
- 1 tsp cumin
- ¼ tsp salt
- 12 oz egg noodles
- 2 cups cheese grated/shredded
- cilantro for topping, chopped, and/or
- green onion for topping, chopped, and/or
Healthy Homemade Enchilada Sauce:
- 2 cans tomato sauce (15 oz each)
- 15 oz refried beans vegetarian, canned
- 1 cup onion chopped
- 2-3 TBSP hot sauce
- 1.5 TBSP chili powder
- 1.5 TBSP garlic powder
- ½ tsp cumin
- ¼ tsp salt
Paul's Pico de Gallo:
- ½ cup onion diced
- ½ cup diced tomato
- 1/8-1/4 cup jalapeño diced
- cilantro to taste, fresh
- lime juice add a little... or a lot!, fresh
- salt a pinch, to season
Instructions
- Pre-heat oven to 350 degrees F.
- First start on your sauce: you can blend the ingredients beforehand with a blender or food processor or wait until your components have had time to soften and simmer to blend, process, or immersion-blend. Entirely up to you!
- In a medium pot, combine all the ingredients listed above for the sauce recipe and simmer on medium-low, with the lid partially on, stirring occasionally to prevent sticking. After the sauce is hot and the flavors have had time to mingle, taste test with a tortilla chip [or a spoon!] and adjust the seasonings and hot sauce to taste. I always add a little extra garlic powder, cumin, and chili powder and sometimes even a little extra hot sauce for a kick!Some of you may be a bit sketpical about the beans in the enchilada sauce, eh? While they're not a typical component you'd find in this sassy red sauce, it adds a richness that I simply adore. It also adds fiber and protein too! No one will know it's there - do it!
- While the sauce simmers away, get to work on sauteing or caramelizing your veggies and browning/cooking your meat. I used grass-fed ground sirloin, onion, and jalapenos [seeds and center removed to nix the extra heat]. Season with your sauce of choice [taco sauce or salsa work great!] and add in the chili powder, garlic powder, parsley/cilantro, cumin and salt.
- At the same time you can start your egg noodles too. They boil fairly quickly and should only take 7-11 minutes to reach perfect tenderness.
- Combine the sauce, meat, veggies and noodles in a large casserole dish (or two smaller ones!) and cover with cheese.
- Bake on the center rack at 350 F for about 15-20 minutes or until hot and bubbly.
- Top with fresh cilantro and all your favorite toppings (pico!!! sour cream!!!) and dig in!
Notes
- This casserole can be frozen before cheese topping and baked later either directly from frozen, covered with foil, or after thawing overnight in the fridge.
- Refried beans in the sauce add richness, fiber, and protein but do not overpower the traditional enchilada flavor.
- Adjust chili powder and hot sauce amounts to control spiciness according to preference.
- Use fresh cilantro or green onions as garnish for added color and freshness when serving.
- The included pico de gallo adds a fresh, tangy accent to the warm casserole.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 520 kcal
% Daily Value*
| Calories | 520kcal | 26% |
| Carbohydrates | 62g | 21% |
| Protein | 30g | 60% |
| Fat | 18g | 28% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 96mg | 32% |
| Sodium | 2534mg | 106% |
| Potassium | 1059mg | 23% |
| Fiber | 10g | 40% |
| Sugar | 18g | 36% |
| Vitamin A | 2559IU | 51% |
| Vitamin C | 28mg | 31% |
| Calcium | 230mg | 23% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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