You know those nights when you open the fridge, stare at the ground beef, and think, “What on earth can I make that won’t keep me in the kitchen all night?” Well, friend, this enchilada pasta recipe is my answer to that very question. It’s got all the bold, zesty flavors of your favorite enchiladas but without the fuss of rolling tortillas. Plus, it’s a one-pot wonder—meaning fewer dishes and more time for whatever show you’re binging right now.
If you love easy pasta dinners with a little Tex-Mex flair, this is about to be your new go-to.
Table of Contents
Why You’ll Love This Enchilada Pasta Recipe
- It’s ready in under 30 minutes (yes, really).
- Uses pantry staples you probably already have.
- Kid-approved and picky-eater friendly.
- Works great as a fast dinner recipe for busy weeknights.
Ingredients (with purpose notes)
- Ground beef – hearty base, adds rich flavor.
- Yellow onion – for a sweet-savory depth.
- Garlic – because no great beef pasta recipe starts without it.
- Enchilada sauce – the star of the show, bringing that tangy, smoky kick.
- Diced tomatoes – adds brightness and balances the spice.
- Elbow or penne pasta – perfect for catching all that saucy goodness.
- Shredded cheddar or Mexican blend cheese – creamy, melty topping.
- Black beans – extra protein and texture (optional, but I’m a fan).
- Corn kernels – adds a touch of sweetness.
- Salt, pepper, and chili powder – your flavor backup singers.
- Fresh cilantro – for that final pop of freshness.
Step-by-Step Directions
- Brown the beef
In a large skillet or pot, cook your ground beef over medium heat until it’s fully browned. Drain excess fat, because nobody wants greasy pasta. - Add the aromatics
Toss in your diced onion and garlic, cooking until the onion turns soft and fragrant—about 3 minutes. - Bring on the flavor
Stir in the enchilada sauce, diced tomatoes, black beans, corn, and your seasonings. Let it all mingle for a minute. - Add the pasta
Pour in the uncooked pasta and just enough water or broth to cover it. Stir well, then cover and simmer until the pasta is tender (about 10–12 minutes). - Get cheesy
Sprinkle that glorious shredded cheese over the top, cover again, and let it melt into a bubbly, creamy dream. - Serve it up
Garnish with fresh cilantro and maybe a dollop of sour cream if you’re feeling fancy.
Nova’s Kitchen Tips
- If you like heat, toss in a diced jalapeño with the onions.
- Use rotisserie chicken instead of beef for a quick twist.
- This freezes beautifully—perfect for make-ahead supper recipes.
- Got picky eaters? Let them sprinkle their own cheese so they feel “involved.”
A Little Story from My Kitchen
The first time I made this, it was after one of those marathon days—teaching a cooking class, walking the dogs, and then remembering I still had to feed my husband (and myself). I had all the fixings for enchiladas, but I just didn’t have the energy. I tossed it all in one pot with some pasta, crossed my fingers… and I’ve never gone back. My husband now calls it “enchilada magic.”
FAQs
Can I make this without beef?
Absolutely. Swap in ground turkey, chicken, or even extra beans for a vegetarian twist.
How do I store leftovers?
Keep it in an airtight container in the fridge for up to 4 days. Reheat with a splash of broth to bring the sauce back to life.
Can I use a different pasta shape?
Yes! Any short pasta works—rotini, shells, whatever you have in your pantry.
This enchilada pasta recipe isn’t just dinner—it’s the answer to that dreaded “What’s for supper?” question. It’s quick, comforting, and packed with flavor, proving that weeknight meals don’t have to be boring. Next time ground beef is staring at you from the fridge, you’ll know exactly what to do.
Print
Enchilada Pasta Recipe That’ll Make Your Weeknights a Whole Lot Easier
- Total Time: 30 minutes
- Yield: 6 servings 1x
Description
One-pot Enchilada Pasta with ground beef, tender pasta, and melty cheese—packed with Tex-Mex flavor and ready in about 30 minutes.
Ingredients
1 lb (450 g) lean ground beef — hearty base
1 tbsp olive oil — only if pan is dry
1 medium yellow onion, diced — sweet-savory depth
3 cloves garlic, minced — aromatic boost
2 cups (480 ml) low-sodium beef broth — liquid to cook pasta
1 (10 oz / 284 g) can red enchilada sauce — signature flavor
1 (14.5 oz / 411 g) can diced tomatoes, undrained — brightness and body
1 (15 oz / 425 g) can black beans, drained and rinsed — extra protein and fiber
1 cup (160 g) frozen corn — light sweetness and texture
12 oz (340 g) dry penne or rotini — sauce-clinging pasta
2 cups (200 g) shredded Mexican-blend cheese — creamy, melty finish
1 tbsp chili powder — warm spice
1 tsp ground cumin — earthy note
1/2 tsp smoked paprika — subtle smokiness
1/2 tsp kosher salt — to taste
1/4 tsp black pepper — balance
2 tbsp fresh cilantro, chopped — garnish
1/4 cup (60 g) sour cream — optional serving swirl
1 lime, cut into wedges — optional, for brightness
Instructions
1. Heat a large deep skillet or Dutch oven over medium-high. Add ground beef and cook, breaking it up, until browned and no longer pink, 5–6 minutes. Drain excess fat if needed. If the pan looks dry, add olive oil.
2. Add diced onion and cook until softened and lightly translucent, about 3 minutes. Stir in minced garlic and cook 30 seconds until fragrant.
3. Season the beef mixture with chili powder, cumin, smoked paprika, salt, and pepper; stir to coat.
4. Pour in enchilada sauce, diced tomatoes (with juices), black beans, and corn. Stir to combine and bring to a simmer.
5. Add the dry pasta and beef broth. Stir well so pasta is submerged. Reduce heat to medium-low, cover, and simmer, stirring once or twice, until pasta is just tender, 10–12 minutes (add a splash of broth or water if the pot looks dry).
6. Turn off the heat. Sprinkle shredded Mexican-blend cheese evenly over the top. Cover for 1–2 minutes to melt into a gooey layer.
7. Uncover and gently fold once or twice to marble the cheese through (optional). Taste and adjust seasoning with more salt or pepper if needed.
8. Top with chopped cilantro. Serve hot with sour cream and lime wedges, if desired.
9. For a slight crusty-cheesy finish, broil the skillet (oven-safe only) 1–2 minutes before serving, watching closely.
Notes
Make it spicier: add a diced jalapeño with the onion or use medium/hot enchilada sauce.
Swap the protein: use 1 lb ground turkey or chicken; cook the same way.
Cheese options: cheddar, Monterey Jack, or pepper jack all work.
Gluten-free: use gluten-free short pasta and check labels on enchilada sauce.
Make-ahead: cooks and reheats well. Add a splash of broth when reheating to loosen the sauce.
Storage: refrigerate in an airtight container up to 4 days or freeze up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: One-Pot, Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: ~1 1/2 cups
- Calories: 610
- Sugar: 6 g
- Sodium: 1080 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 54 g
- Fiber: 8 g
- Protein: 34 g
- Cholesterol: 85 mg
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