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Overhead shot of enchilada pasta in a large pot topped with melted cheese and cilantro. A wooden spoon is also in the pot. Around the pot is a a plate of lime wedges, some sprigs of fresh cilantro, a tan kitchen towel, and a bowl of shredded cheddar cheese.
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5 from 2 votes

Enchilada Pasta

Cheesy beef enchilada pasta combines your favorite enchilada flavors into a cozy one-pan pasta recipe. It's packed with protein and veggies and ready in 45 minutes for an easy weeknight dinner everyone will love.
Course Main Course
Cuisine American
Keyword beef enchilada pasta, enchilada pasta, one pot enchilada pasta
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 servings
Calories 575kcal
Author Kelly Nardo

Equipment

Ingredients

  • 1 tablespoon olive oil
  • 1 cup diced onion (120 grams)
  • 2 cloves garlic, minced
  • 1 pound lean ground beef (I used 93/7)
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon dried oregano
  • 2 cups diced bell peppers (240 grams)
  • 2 cups diced mushrooms (140 grams)
  • 8 ounces pasta (I used fusilli, but a similar shape should work)
  • 1 15-ounce jar red enchilada sauce
  • 1 1/2 cups broth (I used bone broth)
  • 1 cup shredded cheddar cheese (2.5 ounces)
  • salt and pepper, to taste
  • for topping - fresh cilantro, lime juice, shredded cheese...

Instructions

  • Sauté onions and garlic. Heat a large dutch oven or pot over medium-low heat, add oil, and let it get hot. Add onions, salt, and pepper and sauté for 2-3 minutes, stirring occasionally, until softened and slightly browned. Then add garlic and saute for 1-2 minutes until fragrant.
  • Brown beef. Add beef to the pan, break it up with the back of a spoon, and saute for 2-3 minutes. Next, add chili powder, cumin, oregano, and a little salt and pepper, mix to combine, and saute for another 3-5 minutes until beef is browned.
  • Cook pasta. Add your peppers, mushrooms, pasta, enchilada sauce, and broth to the pan. Mix well to combine, making sure everything is evenly distributed. Push down the ingredients to make sure they are covered by the liquid. Put the lid on the pan and turn up the heat to medium. Cook for 13-15 minutes, allowing it to come to a boil, until pasta is almost al dente. Make sure to stir 1-2 times while it cooks so nothing gets stuck to the bottom. Remove the lid from the pan and let it simmer for 1-2 minutes until the pasta is al dente and most of the liquid is absorbed.
  • Top with cheese. Stir in half of the cheese. Top with the remaining cheese and let it melt.
  • Enjoy! Let cool for a few minutes (pasta will be VERY HOT). As it cools, it will thicken up even more. Serve with toppings of your choice and enjoy!

Nutrition

Serving: 1serving (1/4 recipe) | Calories: 575kcal | Carbohydrates: 53.7g | Protein: 42.2g | Fat: 20.9g | Saturated Fat: 7.2g | Polyunsaturated Fat: 1.2g | Monounsaturated Fat: 7.4g | Cholesterol: 91mg | Sodium: 1015mg | Potassium: 1274mg | Fiber: 8.4g | Sugar: 9g | Vitamin A: 185IU | Vitamin C: 88mg | Calcium: 169mg | Iron: 5.4mg