Enchilada Pasta
Enchilada Pasta is a fun, comforting fusion of Tex-Mex flavors and hearty pasta. It features tender pasta tossed with seasoned ground beef, black beans, corn, and a rich, cheesy enchilada sauce for a one-pot meal that’s easy, filling, and perfect for busy weeknights
Ingredients
- 12 oz penne or rotini pasta
- 1 tablespoon olive oil
- 1 lb ground beef or ground turkey
- 1 small onion chopped
- 2 cloves garlic minced
- 1 can 10 oz red enchilada sauce
- 1 can 14 oz diced tomatoes, drained
- 1 cup frozen corn
- 1 can 15 oz black beans, rinsed and drained
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon paprika
- Salt and pepper to taste
- 1½ cups shredded cheddar cheese or Mexican blend cheese
- 2 tablespoons chopped fresh cilantro for garnish
- Optional toppings: sour cream diced avocado, sliced jalapeños
Instructions
- Cook pasta according to package directions. Drain and set aside.
- Sauté beef and aromatics: In a large skillet, heat olive oil over medium heat. Add chopped onion and cook for 2–3 minutes. Add ground beef, breaking it up as it cooks, until browned. Stir in minced garlic and cook for 30 seconds.
- Add seasonings and veggies: Stir in chili powder, cumin, paprika, salt, and pepper. Add corn, black beans, diced tomatoes, and enchilada sauce. Stir to combine.
- Combine with pasta: Add the cooked pasta to the skillet and toss everything together.
- Melt cheese: Sprinkle shredded cheese over the top. Cover the skillet and cook on low for 3–4 minutes until cheese is melted and bubbly.
- Garnish and serve: Top with chopped cilantro and your favorite optional toppings.
Notes
- Use whole wheat or gluten-free pasta if desired.
- Swap ground beef for shredded chicken or ground turkey for a lighter option.
- For extra spice, add a diced chipotle pepper in adobo sauce.
- Leftovers store well in the fridge for up to 3 days and reheat beautifully.