4.9 from 90 votes
Enchilada Pasta
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.
Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 6 servings
Calories: 570 kcal
Course:
Main Course
Cuisine:
Mexican
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.
Cup of Yum
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
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
% 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.