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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