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One-Pan Cheesy Beef Enchilada Pasta is an easy fusion recipe that is loaded with flavor!
I really hope the “fusion” food tread never dies. Combining two different cultures into one delicious meal was pure genius and it’s only gotten better! I decided to develop my own fusion recipe. This One-Pan Cheesy Beef Enchilada Pasta is so easy, yet so flavorful! It’s a great family meal that’s perfect for busy weeknights. And, who doesn’t love having only one pan to clean?
The base of this entire recipe is Barilla Penne Pasta. It’s the perfect base for this recipe. You can find it at Safeway stores. In addition to the pasta, I add ground beef, enchilada sauce, seasonings, and cheese. The finished dish is then topped off with fresh tomatoes and cilantro!
One-Pan Cheesy Beef Enchilada Pasta
There really isn’t too much prep work to do for this recipe. You will need to dice the onion and mince the garlic. If using a block of cheese, you will need to shred it. If you plan to garnish the finished dish, you will need to dice the tomato, and chop the cilantro. Have a large, deep skillet and all of your ingredients out and ready to go!
Heat the olive oil to a large, deep skillet over medium heat. Add the onion and garlic and cook for 1 to 2 minutes, until fragrant and just starting to soften.
Add the ground beef, season with salt and pepper, and cook until no pink remains.
Stir in the Barilla Penne Pasta, beef stock or water, enchilada sauce, and chili powder. Raise the heat to high and boil for 10-12 minutes, until the pasta is al dente.
Remove the skillet from the heat and mix in 1 Cup of the shredded cheddar cheese. If desired, you can sprinkle additional cheese on top and let it melt before serving.
Top this Cheesy Beef Enchilada Pasta with the tomato and fresh cilantro for a pop of color and added flavor!
One Pan Beef Enchilada Pasta
- 1 tablespoon extra virgin olive oil
- 1/3 cup onion * finely diced
- 2 cloves garlic * minced
- 1.5 teaspoons chili powder
- 1.5 teaspoons paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon brown sugar * packed
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 pound ground beef
- 1 16oz box rotini pasta
- 3 cups beef stock * or water
- 1 19oz can enchilada sauce
- 1 cup cheddar cheese *shredded, plus more for topping, if desired
- tomato slices *for garnish, optional
- fresh cilantro *for garnish, optional
- Heat the olive oil in a large, deep skillet over medium heat.
- Add the onion and garlic and cook for 1 to 2 minutes, until fragrant and just starting to soften.
- Combine the chili powder, paprika, cumin, brown sugar, salt, and pepper.
- Add the ground beef and seasonings to the pan.
- Cook, stirring often, until the ground beef is no longer pink, about 5-7 minutes.
- Stir in the pasta, beef stock or water, and enchilada sauce.
- Raise the heat to high and bring to a boil for 10-12 minutes, or until the pasta is al dente.
- Remove the pan from the heat and mix in the shredded cheddar cheese.
- If desired, sprinkle additional cheese on top and let it melt before serving.
- Garnish with fresh tomato and cilantro, if desired.
Tips and Techniques for the Best Beef Enchilada Pasta
- It is recommended to shred cheese from a block, rather than using bagged shredded cheese.
- Store leftovers in an air-tight container in the refrigerator. Use within 3-4 days.