Save to Pinterest A mouthwatering fusion of classic enchilada flavors and comforting pasta, this one-pot dish features lean ground beef, zesty enchilada sauce, and gooey melted cheddar cheese. Perfect for a quick weeknight meal that pleases the whole family.
This dish quickly became a favorite in my home, combining the best of Mexican flavors with comforting pasta in a way that everyone enjoys.
Ingredients
- Lean ground beef: 1 lb (450 g)
- Onion: 1 medium diced
- Garlic: 3 cloves minced
- Pasta: 8 oz (225 g) penne or rotini
- Enchilada sauce: 1 cup (240 ml)
- Cheddar cheese: 1 cup (115 g) shredded plus extra for serving optional
- Sour cream: ½ cup (120 g) for serving
- Chopped cilantro: optional garnish
- Sliced green onions: optional garnish
Instructions
- Step 1:
- In a large skillet over medium heat, brown the ground beef until fully cooked about 5 7 minutes. Drain excess fat if necessary.
- Step 2:
- Add the diced onion and minced garlic to the skillet. Sauté until the onion is translucent about 3 4 minutes.
- Step 3:
- Pour in the enchilada sauce. Stir well and let it simmer for about 5 minutes to allow flavors to meld.
- Step 4:
- Meanwhile, cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside.
- Step 5:
- Add the cooked pasta to the beef mixture in the skillet. Stir well to combine and heat through for 1 2 minutes.
- Step 6:
- Sprinkle the shredded cheddar cheese on top. Cover the skillet and let it sit for 2 3 minutes until the cheese melts.
- Step 7:
- Serve immediately, topped with a dollop of sour cream and optional garnishes such as chopped cilantro or sliced green onions.
Save to Pinterest My family gathers around this dish every week, enjoying the rich flavors and comforting textures together.
Notes
For a spicier dish, use a hot enchilada sauce or add diced jalapeños. Substitute ground turkey or chicken for a lighter version. Try using Monterey Jack or a Mexican cheese blend for a different flavor. Pairs well with a crisp lager or a light red wine such as Pinot Noir.
Required Tools
Large skillet with lid, large pot for boiling pasta, wooden spoon or spatula, chefs knife, cutting board, colander.
Allergen Information
Contains Wheat (pasta), Milk (cheese, sour cream). Enchilada sauce may contain gluten or other allergens check labels if cooking for those with sensitivities.
Save to Pinterest This beef enchilada pasta perfectly balances bold flavors with comforting textures, making it an ideal weeknight family meal.
Recipe Questions & Answers
- → Can I use other pasta types?
Yes, penne or rotini work best for holding the sauce, but fusilli or rigatoni can be used as well.
- → How can I make this dish spicier?
Try using a hot enchilada sauce or add diced jalapeños for extra heat.
- → Is it possible to substitute the ground beef?
Ground turkey or chicken can be used as a lighter alternative without compromising flavor.
- → What cheese alternatives can I use?
Monterey Jack or a Mexican cheese blend works well if you want to vary the taste.
- → Can I prepare this dish ahead of time?
Yes, it reheats well but is best served fresh to maintain the cheese’s creamy texture.