Craving a bold and flavorful dinner that fuses the best of Mexican and Italian cuisine? Look no further than this Enchilada Pasta Recipe! This dish is a delicious fusion of hearty pasta and the zesty flavors of enchiladas, all in one pot. Whether you're a pasta lover or an enchilada enthusiast, this recipe will become a new favorite in your household. Plus, it's quick to make and perfect for weeknight dinners. So, grab your apron and keep reading to discover the secrets behind this mouthwatering meal!
What Is Enchilada Pasta?
Enchilada pasta is a delightful combination of two beloved dishes: the rich, comforting elements of pasta and the spicy, cheesy, and saucy goodness of enchiladas. By blending traditional enchilada ingredients—like enchilada sauce, cheese, and seasoned meat—with pasta, you create a one-pot meal that's bursting with flavor. It's creamy, savory, slightly spicy, and oh-so-satisfying.
Ingredients List for Enchilada Pasta
To make the perfect enchilada pasta, you'll need a few basic ingredients. The beauty of this recipe is that it’s easily customizable based on what you have in your pantry or refrigerator. Below is a basic ingredients list to get you started:
- Pasta – 12 oz of rotini, penne, or any short pasta of your choice.
- Ground Beef – 1 pound (you can also substitute with ground chicken or turkey).
- Onion – 1 small onion, diced.
- Garlic – 2 cloves, minced.
- Enchilada Sauce – 2 cups (red enchilada sauce gives the best flavor, but green can also be used).
- Diced Tomatoes – 1 can (14.5 oz) of fire-roasted tomatoes.
- Black Beans – 1 can (15 oz), drained and rinsed.
- Corn – 1 cup frozen or canned corn kernels.
- Chicken Broth – 2 cups, to cook the pasta in and add extra flavor.
- Cheddar Cheese – 1 ½ cups shredded cheddar (or a Mexican blend cheese).
- Sour Cream – ½ cup, for creaminess and tanginess.
- Taco Seasoning – 1 packet (or 2 tablespoon of homemade taco seasoning).
- Salt & Pepper – To taste.
- Olive Oil – 1 tablespoon for sautéing.
- Optional Toppings – Fresh cilantro, diced avocado, jalapeños, lime wedges, and extra cheese for garnishing.
Substitutions and Variations
One of the great things about enchilada pasta is its versatility. If you don’t have certain ingredients on hand or are catering to specific dietary preferences, here are some easy substitutions and variations you can try:
- Meat Options: Ground turkey, chicken, or even chorizo are excellent substitutes for ground beef. For a vegetarian option, omit the meat entirely and add extra beans or a plant-based protein substitute.
- Pasta Choices: Short pasta shapes like rotini, penne, and fusilli are ideal because they hold onto the sauce. Gluten-free pasta can be used if you're gluten-sensitive.
- Enchilada Sauce: While red enchilada sauce is traditional, green enchilada sauce gives the dish a slightly tangier flavor. You can also make your own enchilada sauce if you want to control the ingredients.
- Beans: Swap black beans for pinto beans or kidney beans, depending on your preference.
- Cheese: Use a mix of cheeses like Monterey Jack, Pepper Jack, or even a pre-shredded Mexican blend.
- Vegetables: Feel free to add more vegetables, such as bell peppers, zucchini, or spinach, for extra nutrition.
Step-by-Step Cooking Instructions

Now that you have your ingredients ready, let’s dive into the step-by-step instructions for making this flavorful enchilada pasta. This recipe is quick and easy, making it a great option for busy weeknights or when you're looking to impress with minimal effort.
- Cook the Pasta: In a large pot, bring salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain and set aside.
- Brown the Meat: In a large skillet or pot, heat 1 tablespoon of olive oil over medium heat. Add the ground beef and cook until browned, breaking it up as it cooks. Drain any excess fat.
- Sauté the Vegetables: In the same skillet, add the diced onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
- Add the Seasoning: Stir in the taco seasoning, ensuring the beef and onions are evenly coated with the spices.
- Pour in the Sauces and Broth: Add the enchilada sauce, diced tomatoes, and chicken broth to the skillet. Stir everything together, scraping up any browned bits from the bottom of the pan.
- Combine the Beans and Corn: Stir in the drained black beans and corn kernels. Let everything simmer together for about 5 minutes.
- Mix in the Pasta and Cheese: Add the cooked pasta back into the skillet and stir to combine. Gradually mix in the shredded cheese, stirring until it's melted and the sauce is creamy.
- Add the Sour Cream: Stir in the sour cream to give the dish a tangy richness. Taste and adjust seasoning with salt and pepper as needed.
- Serve: Remove the skillet from the heat and garnish with your favorite toppings like fresh cilantro, diced avocado, jalapeños, or extra cheese.
How to Cook Enchilada Pasta: A Step-by-Step Guide
Cooking enchilada pasta is a straightforward process, but the real magic happens when you follow each step carefully. The key is to layer the flavors—starting with browning the meat, sautéing the onions and garlic, and then building the sauce with the enchilada sauce, tomatoes, and broth. Finally, mixing in the pasta and cheese ensures everything is coated in a rich, savory sauce that’s sure to please everyone at the table.
Common Mistakes to Avoid
- Overcooking the Pasta: Make sure to cook the pasta just until al dente, as it will absorb some of the sauce and continue to cook slightly after mixing with the hot ingredients.
- Skipping the Drain Step: Be sure to drain the fat from the ground beef after browning to avoid a greasy dish.
- Not Using Enough Seasoning: The taco seasoning and enchilada sauce are crucial for flavor. Don’t skimp on them or your dish may taste bland.
- Forgetting to Stir in the Cheese Slowly: Add the cheese gradually to ensure it melts evenly and doesn’t clump together.
Serving and Presentation Tips
Presentation can elevate a simple dish like enchilada pasta into a restaurant-worthy meal. Here are some tips to make your dish look as good as it tastes:
- Garnish Generously: Top your enchilada pasta with fresh ingredients like chopped cilantro, diced avocado, sliced jalapeños, and a squeeze of lime juice. These add bright colors and fresh flavors.
- Use a Cast Iron Skillet: If you want a rustic, cozy presentation, serve the dish directly from a cast iron skillet.
- Cheese Topping: After serving, sprinkle a little extra cheese on top and let it melt for an even cheesier bite.
- Serve with Sides: Pair this pasta with a simple green salad or warm tortillas for a complete meal.
How to Serve Enchilada Pasta
Enchilada pasta is a meal on its own, but you can enhance the dining experience by serving it with a few complementary sides:
- Warm Tortillas: Serve alongside soft flour or corn tortillas for scooping up extra sauce.
- Side Salad: A crisp, fresh salad with a zesty lime vinaigrette helps cut through the richness of the pasta.
- Mexican Rice: For an extra hearty meal, pair the pasta with a side of Mexican rice.
- Chips and Salsa: A classic side, tortilla chips and salsa or guacamole are always a crowd-pleaser.
Presentation Ideas for Enchilada Pasta
For a stunning presentation, you can:
- Serve individual portions in small, colorful ceramic bowls.
- Top with a drizzle of sour cream or a sprinkle of crumbled queso fresco.
- Use fresh herbs like cilantro or scallions for a pop of green on top.
Enchilada Pasta Recipe Tips
- Prep Ahead: You can make the enchilada pasta sauce ahead of time and store it in the fridge for up to 2 days. When you're ready to eat, simply cook the pasta and combine.
- Use Leftovers: Enchilada pasta makes great leftovers! Store in an airtight container and reheat in the microwave or stovetop with a splash of broth to loosen up the sauce.
- Spice Level: Adjust the spice by using mild, medium, or hot enchilada sauce and taco seasoning. You can also add extra chili powder or diced jalapeños for heat lovers.
Frequently Asked Questions (FAQs)
Q: Can I make this dish vegetarian?
A: Absolutely! Simply omit the meat and add extra beans or a meat substitute like tofu or plant-based crumbles.
Q: What type of pasta works best for this recipe?
A: Short pasta shapes like rotini, penne, or fus
illi are ideal because they hold onto the sauce well.
Q: Can I make this dish ahead of time?
A: Yes! The sauce can be made up to two days in advance. Just cook the pasta fresh and mix it all together when you’re ready to serve.
Q: How do I store leftovers?
A: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop or in the microwave.
Q: Can I freeze enchilada pasta?
A: Yes, you can freeze it! Allow the pasta to cool completely before transferring it to an airtight container. Freeze for up to 3 months. When ready to eat, thaw in the refrigerator overnight and reheat.
Conclusion
This Enchilada Pasta Recipe is a delicious, family-friendly meal that brings together the bold flavors of enchiladas and the comforting nature of pasta in one dish. It's easy to make, customizable, and perfect for weeknight dinners or gatherings. Don't wait to try it—get creative with your ingredients, follow the simple steps, and enjoy a dish that's sure to become a regular in your recipe rotation!
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Enchilada Pasta Recipe
- Total Time: 30 minutes
- Yield: 4 servings
Description
This enchilada pasta recipe combines the bold flavors of enchiladas with the comfort of pasta. Loaded with cheese, beef, enchilada sauce, and spices, it's a family-friendly dish that's quick and easy to prepare. Perfect for busy weeknights or cozy gatherings!
Ingredients
- 12 oz pasta (penne or rotini)
- 1 lb ground beef
- 1 can (10 oz) red enchilada sauce
- 1 can (14 oz) diced tomatoes
- 1 cup shredded cheddar cheese
- ½ cup sour cream
- 1 small onion, diced
- 1 clove garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- ½ tsp paprika
- Salt and pepper to taste
- Fresh cilantro (optional for garnish)
Instructions
- Cook pasta according to package instructions. Drain and set aside.
- In a large skillet, cook ground beef over medium heat until browned. Drain excess fat.
- Add diced onion and garlic to the beef, sautéing until soft.
- Stir in enchilada sauce, diced tomatoes, cumin, chili powder, paprika, salt, and pepper.
- Simmer the mixture for 5 minutes, then fold in the cooked pasta.
- Stir in sour cream and shredded cheese until well combined and creamy.
- Serve hot, garnished with fresh cilantro if desired.
Notes
- For a vegetarian version, substitute ground beef with black beans or your favorite plant-based protein.
- Adjust spice levels by adding more or less chili powder and cumin to taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-American Fusion
Nutrition
- Serving Size: 1 serving (approx. 1 ½ cups)
- Calories: 450
- Sugar: 5g
- Sodium: 920mg
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