Are you craving something hearty, cheesy, and loaded with Mexican-inspired flavors? Look no further than Enchilada Pasta! This one-pot meal is the perfect combination of two beloved dishes—enchiladas and pasta—bringing together the bold flavors of enchilada sauce, tender pasta, seasoned meat, and melted cheese. It's a quick and easy meal that's perfect for busy weeknights but comforting enough to become a family favorite. Keep reading to learn how to whip up this delicious fusion dish!
What is "Enchilada Pasta"?
Enchilada Pasta is a fusion recipe that combines the savory, spicy elements of classic enchiladas with pasta. Instead of rolling tortillas around a filling and baking them, the enchilada flavors are infused into a pasta dish, with enchilada sauce, seasoned meat (ground beef or chicken), and plenty of melted cheese. It’s essentially all the goodness of enchiladas without the extra steps, cooked in one pot for convenience. This dish is creamy, cheesy, and has just the right kick, making it perfect for dinner with minimal cleanup.
Ingredients List for Enchilada Pasta
Here are the basic ingredients you’ll need to make Enchilada Pasta. This recipe is flexible, so feel free to adjust the ingredients based on your preferences.
For the Pasta:
- 12 oz pasta (penne, rotini, or any short pasta)
- 1 lb ground beef, ground chicken, or ground turkey
- 1 tablespoon olive oil (if needed for cooking the meat)
- 1 medium onion, diced
- 1 bell pepper, diced (optional)
- 3 cloves garlic, minced
- 1 packet taco seasoning (or 2 tablespoons homemade seasoning)
- 1 can (15 oz) red enchilada sauce (or green enchilada sauce for a different flavor)
- 1 can (10 oz) diced tomatoes with green chilies (like Rotel)
- 2 cups chicken broth (or beef broth)
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 can (15 oz) black beans, drained and rinsed
- 1 ½ cups shredded Mexican cheese blend (cheddar, Monterey Jack, or your favorite cheese)
- Salt and pepper to taste
For Toppings (optional):
- Fresh cilantro, chopped
- Sour cream
- Sliced avocado or guacamole
- Jalapeño slices
- Green onions, sliced
- Lime wedges
Substitutions and Variations
There are plenty of ways to customize this Enchilada Pasta recipe. Here are some ideas for substitutions and variations:
- Protein Options: Swap the ground beef for ground chicken, turkey, or even shredded rotisserie chicken. For a vegetarian version, skip the meat entirely and add extra beans or tofu.
- Pasta Choices: Any short pasta works well for this recipe. Penne, rotini, rigatoni, or farfalle are all great options. You can also use whole wheat or gluten-free pasta.
- Cheese Alternatives: While a Mexican cheese blend is traditional, you can use cheddar, Monterey Jack, or pepper jack for a spicier kick. For a creamy texture, you can even mix in a little cream cheese or sour cream.
- Spice Level: If you prefer a milder flavor, use regular diced tomatoes instead of Rotel, and choose a mild enchilada sauce. For more heat, add extra chili powder or a dash of hot sauce.
- Add More Veggies: Feel free to throw in extra vegetables like zucchini, mushrooms, or spinach to boost the nutritional value.
Step-by-Step Cooking Instructions

Here’s how to make Enchilada Pasta in just a few simple steps:
- Cook the Pasta:
Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain the pasta and set it aside. - Brown the Meat:
In a large skillet or pot, heat a tablespoon of olive oil over medium-high heat (if using lean meat, you might not need extra oil). Add the ground beef, chicken, or turkey, and cook until browned, breaking it up with a spoon as it cooks. Season with a pinch of salt and pepper. If there’s excess fat, drain it off. - Sauté the Vegetables:
Add the diced onion and bell pepper to the same pot. Cook for about 3-4 minutes until softened. Stir in the minced garlic and cook for another 30 seconds until fragrant. - Add Seasonings and Liquids:
Sprinkle in the taco seasoning and stir to coat the meat and vegetables. Pour in the enchilada sauce, diced tomatoes with green chilies, and chicken broth. Stir to combine and bring the mixture to a simmer. - Add the Pasta and Beans:
Stir in the drained black beans and corn. Add the cooked pasta to the pot, stirring everything together until the pasta is well-coated in the sauce. Let it cook for a couple of minutes so the flavors can meld. - Melt the Cheese:
Turn off the heat and stir in 1 cup of shredded cheese, letting it melt into the pasta. Sprinkle the remaining ½ cup of cheese over the top of the pasta, cover the pot, and let it sit for 2-3 minutes until the cheese is fully melted and gooey. - Serve and Garnish:
Once the cheese is melted, serve the Enchilada Pasta in bowls and garnish with your favorite toppings like fresh cilantro, sour cream, avocado, or jalapeños.
How to Cook Enchilada Pasta: A Step-by-Step Guide
Here’s a recap of the process for making Enchilada Pasta:
- Cook the pasta to al dente and set aside.
- Brown the meat in a large skillet or pot, then drain any excess fat.
- Sauté onions, garlic, and peppers for added flavor and texture.
- Add the sauce, tomatoes, and broth, and bring everything to a simmer.
- Combine the pasta, beans, and corn with the sauce and meat mixture.
- Melt cheese into the pasta and top with more cheese for a gooey, delicious finish.
- Garnish and serve with your favorite toppings like cilantro, sour cream, or avocado.
Common Mistakes to Avoid
- Overcooking the Pasta: Make sure to cook the pasta just to al dente since it will continue cooking when mixed with the sauce. Overcooked pasta can become mushy in the final dish.
- Not Draining the Meat: If your meat is greasy, make sure to drain off the excess fat before adding the other ingredients, or the dish will be too oily.
- Forgetting to Taste: Be sure to taste the sauce after adding the taco seasoning and enchilada sauce, adjusting the salt, pepper, or heat level to your liking.
Serving and Presentation Tips
- Classic Mexican Garnishes: Top your Enchilada Pasta with fresh cilantro, a dollop of sour cream, and a squeeze of lime juice to brighten the dish.
- Serve with Chips: Offer some tortilla chips or even garlic bread on the side to scoop up the pasta and soak up any extra sauce.
- Use a Casserole Dish: If you want to make this dish ahead of time, transfer the pasta to a casserole dish, top with cheese, and bake for 10-15 minutes at 350°F to create a baked pasta version.
How to Serve Enchilada Pasta
Here’s how you can serve Enchilada Pasta:
- Main Course: This pasta is hearty enough to be served as a main dish. Pair it with a fresh green salad or steamed vegetables to balance out the richness.
- Potluck or Party: This dish is great for potlucks or casual gatherings. Make a large batch, serve it family-style, and let everyone help themselves.
- Meal Prep: This pasta stores well, making it a great meal prep option. Pack leftovers into individual containers and reheat throughout the week.
Presentation Ideas for Enchilada Pasta
Here are a few ideas to make your Enchilada Pasta look even more appetizing:
- Serve in a Skillet: If you’re cooking in a cast-iron skillet, serve the pasta straight from the skillet to the table for a rustic presentation.
- Garnish with Colorful Toppings: Top with chopped cilantro, sliced avocado, and bright red jalapeños for a visually appealing, colorful dish.
- Baked Version: Transfer the pasta to a baking dish, top with cheese, and bake for a few minutes to get a bubbly, golden cheese topping. Serve right out of the casserole dish.
Enchilada Pasta Recipe Tips
- Extra Cheesy: If you’re a cheese lover, don’t be shy—add extra cheese both inside the pasta and on top before serving. A little cream cheese stirred in at the end also adds a creamy, tangy texture.
- Add Crushed Tortilla Chips: For added crunch, sprinkle crushed tortilla chips or corn chips over the top of the pasta right before serving.
- Make Ahead: This dish is great for making ahead of time. Simply prepare the pasta, refrigerate it in an airtight container, and reheat in the oven or on the stove when you’re ready to eat.
Frequently Asked Questions (FAQs)
Q: Can I make Enchilada Pasta in the Instant Pot?
A: Yes! You can make this dish in the Instant Pot. Simply sauté the meat and veggies using the sauté function, then add the pasta, sauce, and broth. Cook
on high pressure for 4 minutes, then quick release. Stir in the beans, corn, and cheese afterward.
Q: Can I freeze Enchilada Pasta?
A: Yes, this pasta freezes well. Allow it to cool completely, then store it in an airtight container or freezer bag. Freeze for up to 3 months. When ready to eat, thaw overnight in the fridge and reheat on the stove or in the microwave.
Q: Can I make this dish gluten-free?
A: Absolutely! Just substitute regular pasta with gluten-free pasta. Everything else in the recipe is naturally gluten-free, but be sure to check your taco seasoning and enchilada sauce labels to ensure they are gluten-free.
Q: What can I use instead of enchilada sauce?
A: If you don’t have enchilada sauce, you can use salsa, taco sauce, or even make a quick homemade enchilada sauce using tomato sauce, chili powder, garlic, cumin, and oregano.
Conclusion
This Enchilada Pasta recipe is a delicious fusion of two favorites—enchiladas and pasta—resulting in a hearty, flavorful, and comforting dish that everyone will love. Whether you’re making it for a quick weeknight dinner or serving it at a gathering, this one-pot meal is sure to become a go-to recipe. Packed with cheesy goodness, savory enchilada sauce, and your choice of meat, it’s the perfect combination of flavors and textures. Enjoy this easy, cheesy, and crowd-pleasing meal!
PrintEnchilada Pasta Recipe
This Enchilada Pasta recipe is a comforting blend of classic enchilada flavors mixed with tender pasta. With seasoned ground beef, tangy enchilada sauce, and melty cheese, this one-pot meal is perfect for busy nights. Ready in just 30 minutes, it combines the best of Tex-Mex with creamy pasta for a satisfying and easy dinner that the whole family will love.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course-pasta
- Method: Stovetop
- Cuisine: Mexican-American
- Diet: Gluten Free
Ingredients
- 1 lb ground beef (or ground turkey)
- 1 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tsp chili powder
- ½ tsp cumin
- ½ tsp paprika
- Salt and pepper to taste
- 2 cups enchilada sauce
- 2 cups chicken or beef broth
- 8 oz uncooked pasta (penne, rotini, or elbow)
- 1 ½ cups shredded cheddar cheese
- ½ cup shredded Monterey Jack cheese
- ¼ cup sour cream (optional)
- ¼ cup chopped cilantro (for garnish)
Instructions
- Heat olive oil in a large skillet over medium heat. Add ground beef and cook until browned, about 5-7 minutes, breaking it up with a spoon. Drain excess fat.
- Add diced onions and garlic to the skillet, cooking until softened, about 2-3 minutes.
- Stir in chili powder, cumin, paprika, salt, and pepper. Cook for 1 minute.
- Pour in the enchilada sauce and broth, then stir in the uncooked pasta. Bring to a simmer, cover, and cook for 12-15 minutes, or until pasta is tender.
- Stir in shredded cheddar and Monterey Jack cheese until melted and creamy.
- Remove from heat and mix in sour cream (if using). Garnish with chopped cilantro and serve hot.
Notes
- You can substitute ground beef with chicken or make it vegetarian by using black beans.
- Add toppings like sliced jalapeños, avocado, or olives for extra flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 6g
- Sodium: 800mg
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