One-Pan Enchilada Pasta

If you love making cheesy enchiladas, then you’re going to love this easy enchilada pasta recipe. It’s ready in about 30 minutes and one pot, so clean-up is a breeze.

Course Main Course

Keyword ground beef, one-pot

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 672kcal

Ingredients

1 Tablespoons olive oil
1 Tablespoons butter
1 Onion diced
4 Cloves Garlic sliced
1 lb ground beef drained
2 teaspoons cumin
2 teaspoons Chilli Powder
1 28- oz can crushed tomatoes
1 28- oz can Red Enchilada Sauce
8 oz package queso fresco crumbled.
2 cups Cheese shredded. I like Pepper Jack or Monterey Jack for this.
1 lb uncooked pasta

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Instructions

Place the olive oil and butter in a large skillet over medium heat.
Once hot, add the diced onion and cook until translucent, about 3 minutes. Stir constantly.
Add the sliced garlic and cook 1 minute, then add the ground beef, cumin and chili powder.
Cook the ground beef until completely browned and cooked through, about 4-5 minutes.
Meanwhile, cook the pasta according to package instructions and drain. (Do not rinse.)
Add the crushed tomatoes, enchilada sauce and queso fresco to the cooked ground beef.
Continue to cook, stirring occasionally, until heated through.
Add in the pasta, stir to coat with the meat sauce and then cover the entire dish with shredded cheese.
Remove from heat and serve with your favorite enchilada-inspired toppings.

Notes

Note: we don't add additional salt and pepper to this recipe as the enchilada sauce and tomatoes add some sodium and the chili powder adds heat. You can add those to your ingredients list, if desired.

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