One Pan Beef Enchilada Pasta

Beef Enchilada Pasta is made with ground beef, enchilada sauce, seasonings, and cheddar cheese all in just one pot. It’s a family-friendly meal that’s quick and easy for busy weeknights.

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Beef Enchilada Pasta is a fusion style recipe that combines the Mexican flavors of beef enchiladas in a cheesy pasta dish.

The best part is that the entire meal is made in just one pan!

Why This Recipe Works

This recipe is so easy, yet so incredibly flavorful.

The base of this entire recipe is pasta. This recipe called for rotini-shaped pasta which helps to hold on to the sauce and ingredients better, but you can swap in another type, if you prefer.

In addition to the pasta, there is ground beef, enchilada sauce, plenty of seasonings, and cheddar cheese.

The finished dish is then topped off with fresh tomatoes and cilantro for even more flavor.

It’s a great family meal that’s perfect for busy weeknights.  And, who doesn’t love having only one pan to clean?

How to Make Beef Enchilada Pasta

Prep!

You will need to dice the onion, mince the garlic, and shred the cheese.

Tip: it is recommended to shred cheese from a block, rather than using bagged shredded cheese. This will give you the best melting without any grittiness from the added starch in bagged cheese.

If you plan to garnish the finished dish, you will need to dice the tomato, and chop the cilantro.

Create!

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 1 cup of shredded cheddar cheese.

Present!

If desired, you can sprinkle additional cheese on top and let it melt before serving.

Garnish with fresh tomato and cilantro for a pop of color and added flavor, 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.

FAQ’s

• Can you make Enchilada Pasta ahead of time? Yes. You can make this recipe ahead of time and store it covered in the refrigerator. Reheat at 350°F in the oven for 15-20 minutes, stirring half way through.

More Mexican Inspired Recipes to Try

This recipe for White Queso Dip is the perfect appetizer to serve with this Beef Enchilada Pasta.

If you are interested in trying some other Mexican inspired main dishes, be sure to check out these recipes for Chicken Enchilada Pasta,  Beef and Mushroom Enchiladas and Mexican Beef Bowls.

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Print

One Pan Beef Enchilada Pasta

Beef Enchilada Pasta is made with ground beef, enchilada sauce, seasonings, and cheddar cheese all in just one pot. It’s a family-friendly meal that’s quick and easy for busy weeknights.

Course Main Course

Cuisine Beef, Mexican

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 6 servings

Calories 630kcal

Author Lauren Harris

Ingredients

• 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

Instructions

• 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.

Notes

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.

** Nutritional information is an estimate and may vary.

Nutrition

Serving: 1serving | Calories: 630kcal | Carbohydrates: 68g | Protein: 32g | Fat: 25g | Saturated Fat: 10g | Cholesterol: 73mg | Sodium: 1391mg | Potassium: 647mg | Fiber: 4g | Sugar: 10g | Vitamin A: 1182IU | Vitamin C: 3mg | Calcium: 179mg | Iron: 4mg

This recipe was originally published on October 9, 2017. It was updated with new images, an improved recipe with more thorough instructions, tips, techniques, and FAQ’s in February 2020.