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Enchilada Pasta Casserole
5 from 24 votes

Enchilada Pasta Casserole

Enchilada Pasta Casserole features pasta noodles baked in a homemade enchilada sauce made from tomato sauce, refried beans, onion, spices, and hot sauce, mixed with seasoned ground sirloin, diced peppers, and onions. The casserole is topped with cheese and baked until hot and bubbly, offering a fusion of pasta comfort and enchilada flavors. It serves as a hearty main dish with a spicy, savory profile.

Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
Servings: 8 servings
Calories: 520 kcal
Course: Main Course
Cuisine: American

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

    Cup of Yum
  1. Pre-heat oven to 350 degrees F.
  2. 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!
  3. 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!
  4. 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.
  5. 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.
  6. Combine the sauce, meat, veggies and noodles in a large casserole dish (or two smaller ones!) and cover with cheese.
  7. Bake on the center rack at 350 F for about 15-20 minutes or until hot and bubbly.
  8. 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

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%)

Nutrition Facts

Serving: 8 servings

Amount Per Serving

Calories 520

% 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.