Enchilada Skillet Pasta
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
6
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Calories
503 kcal
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Course
Main Course
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Cuisine
Mexican
Enchilada Skillet Pasta
Description
This skillet meal begins by cooking egg noodles until al dente. Ground beef is browned with cumin, chili powder, salt, and pepper, then combined in a bowl with black beans, corn, diced jalapeño, sour cream, and shredded mozzarella and cheddar cheeses. The cooked pasta and enchilada sauce are added and mixed thoroughly.
The mixture is returned to the skillet, layered with remaining cheese on top, and baked until fully melted, creating a creamy cheesy crust. Fresh cilantro sprinkled on finish adds brightness. The dish offers a balance of textures: tender pasta, creamy cheese, and the crunch and sweetness of corn, with seasoning that delivers warmth and mild heat.
Using lean beef (85-90%) controls fat content, with optional draining of excess grease. Black beans can be canned or cooked from dry with soaking or direct simmering methods. For cheese melting, some prefer to add all cheese before melting on low heat with lid covered as an alternative to baking.
Ingredients
- 1 lb ground beef
- 1/2 tablespoon olive oil
- oz egg noodles one package, wide
- 2 ears corn or 1.5 cups canned or frozen, fresh, from the cob
- 1/4 cup sour cream
- 1 oz can black beans rinsed and drained
- 2 1/2 cups cheddar cheese sharpor medium, shredded
- 1 cup mozzarella cheese shredded
- 2 cups enchilada sauce 1 batch of homemade sauce
- 1 - 2 tablespoons jalapeño fresh, diced
- 3/4 teaspoon cumin
- 1 teaspoon chili powder
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper fresh ground
- cilantro fresh, diced
Instructions
- In large pot, cook pasta according to package until al dente. Drain and rinse.
- Pre-heat oven to 350 degrees.
- Meanwhile, heat olive oil in large skillet over medium heat and add ground beef. Break up beef into large pieces, let cook, and then break up into smaller pieces and add cumin, chili powder, salt, and pepper and mix well. Continue until ground beef is browned. Total about 7 minutes. Drain grease from pan if necessary / preferred.
- In a large bowl add black beans, corn, jalapeno (to taste - the more you add to more kick you'll get!) sour cream, 1/2 cup of mozzarella and 1/2 cup of cheddar cheese. Add pasta and then pour in enchilada sauce and mix well.
- Add mixture to skillet and mix well. Add remaining 1/2 cup of mozzarella and 2 cups of cheddar cheese on top and put in oven until cheese has fully melted***. Approximately 5-10 minutes.
- Top with fresh cilantro and serve!
Notes
- Choose 85% or 90% lean ground beef; if using higher fat content, drain excess grease before proceeding.
- Black beans may be canned (rinsed) or cooked from dry; soaking for 8 hours then rinsing and simmering 45-60 minutes softens beans, or cook dry beans directly simmering 60-90 minutes.
- Cheese can be melted in the skillet on low heat with a lid instead of baking by adding all cheese at once.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 503 kcal
% Daily Value*
| Calories | 503kcal | 25% |
| Carbohydrates | 9g | 3% |
| Protein | 31g | 62% |
| Fat | 38g | 58% |
| Saturated Fat | 19g | 95% |
| Cholesterol | 123mg | 41% |
| Sodium | 1264mg | 53% |
| Potassium | 303mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 1371IU | 27% |
| Vitamin C | 10mg | 11% |
| Calcium | 460mg | 46% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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