Description
Mexican-inspired Enchilada Pasta blends classic comfort with zesty southwest flavors, creating a creamy one-pot masterpiece. Spicy chicken, melted cheese, and bold seasonings meld perfectly, delivering a crowd-pleasing dinner you’ll crave again and again.
Ingredients
Scale
Protein:
- 1 pound ground beef (ground turkey can also be used)
Main Ingredients:
- 8 ounces (226 grams) dry (uncooked) rotini pasta (or other similar shapes)
- 20 ounces (567 grams) enchilada sauce (if you have a 19-ounce can, that will work fine)
- 2 cups beef broth (chicken broth can also be used)
Cheese and Seasonings:
- 1 ½ cups Monterey Jack, Colby, or cheddar cheese
- 3 teaspoons taco seasoning (or an equal combination of cumin powder, chili powder, and garlic powder)
- 2 ounces (57 grams) cream cheese, cut into 1-inch cubes (optional)
Additional Ingredients:
- 1 tablespoon olive oil
- 1 cup yellow onion, diced
- 1 cup corn, thawed if using frozen (optional)
Toppings:
- Green onions
- Fresh diced tomatoes
- Black olives
- Sour cream
- Cilantro
Instructions
- Warm the olive oil (29 milliliters or ) in a generously sized skillet positioned over medium heat until it shimmers slightly.
- Introduce finely diced onions into the skillet and gently sauté for 2-3 minutes, allowing them to become translucent and tender without browning.
- Incorporate ground beef (454 grams or ) into the skillet, methodically breaking the meat into small crumbles while cooking for 5-6 minutes until the meat loses its pink coloration completely.
- Sprinkle the taco seasoning blend evenly across the meat, stirring to distribute the aromatic spices and allowing them to bloom for approximately 1 minute.
- Pour in the enchilada sauce (473 milliliters or 16 fluid ounces), chicken broth (237 milliliters or ), and uncooked pasta, ensuring all ingredients are well combined.
- Cover the skillet and allow the mixture to reach a vigorous boil, then immediately reduce the heat to a gentle simmer.
- Maintain a low simmer for 15-20 minutes, occasionally stirring to prevent pasta from sticking and ensure even cooking.
- During the final two minutes of cooking, fold in optional ingredients like sour cream (120 milliliters or ), cream cheese (113 grams or ), or corn kernels (120 grams or ).
- Remove the skillet from heat and fold in shredded cheese (226 grams or ) until fully melted and integrated.
- Transfer to serving dishes and garnish with fresh cilantro, sliced jalapeños, or additional cheese as desired.
Notes
- Customize this one-pot wonder by swapping ground beef with shredded chicken or plant-based protein for diverse dietary preferences.
- Leftover enchilada pasta keeps beautifully in sealed containers for 3-4 days, making perfect next-day lunch or quick meal prep.
- Select low-sodium broth and taco seasoning to control salt levels, ideal for health-conscious home cooks.
- Creamy variations work best with full-fat dairy like sour cream or cream cheese for rich, smooth texture.
- Boost nutrition by mixing in black beans, corn, or diced bell peppers during the last cooking minutes for extra flavor and vitamins.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 470 kcal
- Sugar: 6g
- Sodium: 760mg
- Fat: 20g
- Saturated Fat: 10g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg