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.
Servings: 6 servings
Calories: 630kcal
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.
Video
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.
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