Enchilada Pasta Extravaganza!
Indulge in this Enchilada Pasta, a simple one-pot wonder that marries the bold flavors of enchiladas with the comforting texture of pasta. Ideal for hectic weeknights, this dish is hearty, cheesy, and easily customizable with your favorite toppings.
Ingredients:
1 tbsp olive oil
1 cup yellow onion, diced
1 pound ground beef (or ground turkey)
3 teaspoons taco seasoning (or equal parts cumin, chili powder, and garlic powder)
20 ounces enchilada sauce
2 cups beef broth (or chicken broth)
8 ounces dry rotini pasta
1 ½ cups Monterey Jack, Colby, or cheddar cheese
Optional Ingredients:
2 ounces cream cheese, cubed
1 cup corn, thawed if frozen
Green onions, diced tomatoes, black olives, sour cream, cilantro (for topping)
Directions:
Heat Oil: In a large, deep skillet or Dutch oven, heat olive oil over medium heat.
Cook Onions: Add diced onions and sauté for 2-3 minutes until softened.
Add Beef: Add ground beef and cook for 5-6 minutes, breaking it up until no longer pink.
Season: Stir in taco seasoning and cook for an additional minute.
Combine: Add enchilada sauce, broth, and dry pasta. Stir to combine. Cover and bring to a boil.
Simmer: Reduce to a simmer and cook for 15-20 minutes, stirring occasionally, until pasta is tender.
Add Mix-ins: If using, stir in cream cheese, corn, or sour cream just before the last 2 minutes of cook time.
Cheese: Remove from heat and stir in the cheese until melted. Add any optional mix-ins.
Garnish: Top with green onions, tomatoes, black olives, sour cream, or cilantro as desired.
Prep Time: 10 min | Cooking Time: 25 min | Total Time: 35 min
Servings: 6 
Share this recipe with your friends and family! Let’s enjoy this delicious meal together.
