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Cheesy and hearty enchilada pasta is my go-to when I want a comforting, quick one-pot meal that satisfies everyone at the table. All the flavor of baked enchiladas with no rolling and so much less cleanup makes it perfect for busy nights or when you just need something cozy.
I first tried this when my kids begged for enchiladas on a night I had no time to bake them. Now it is our weeknight favorite and nobody ever complains about leftovers.
Ingredients
- Olive oil: gives the onions and beef a deeper flavor and helps everything brown nicely Try to use extra virgin for the best taste
- Yellow onion: adds sweetness and flavor to the base A fresh firm onion with papery skin works best
- Ground beef: brings richness and protein Use lean beef to avoid too much excess fat which can overwhelm the sauce You can swap for ground turkey if you want a lighter dish
- Taco seasoning or a mix of cumin chili powder and garlic powder: adds warmth and signature Tex Mex taste I like to use my own blend for a fresher flavor
- Enchilada sauce: gives this pasta its signature tangy boldness Look for one without too many preservatives and with chili pepper high on the ingredient list
- Beef broth: bumps up the meaty depth You can swap for chicken or even veggie broth if needed Go for a low sodium option so you can control the salt
- Uncooked rotini pasta: holds the sauce in all its spirals Any short sturdy shape like penne works in a pinch Choose pasta that feels firm and dense in the package for best texture
- Monterey jack colby or cheddar cheese: make this gooey and rich I like to shred my cheese fresh for the creamiest melt
- Optional ingredients
- Cream cheese: offers a silky texture Just a couple cubes make it taste extra luxurious
- Corn: brings pops of sweetness Use thawed frozen for best flavor
- Green onions fresh tomatoes black olives sour cream and cilantro: make perfect toppings
Step-by-Step Instructions
- Prepare the Base:
- Heat olive oil in a deep skillet or Dutch oven over medium. Add diced onions and cook for about three minutes until just softened. Take care not to brown them so they melt into the sauce later.
- Brown the Beef:
- Add ground beef and cook while breaking it up with a spoon. Keep the heat at medium and stir frequently for about five to six minutes until all the pink disappears and the meat is crumbly.
- Layer in Spices:
- Sprinkle in the taco seasoning or your homemade spice blend. Stir well and cook for one minute so the spices wake up and coat everything.
- Add Liquids and Pasta:
- Pour in the enchilada sauce and broth. Add the uncooked pasta and stir so all the noodles are coated and submerged as much as possible.
- Simmer and Cook Pasta:
- Cover the pan and bring the mixture to a gentle boil. Lower the heat to a steady simmer and let it cook for fifteen to twenty minutes. Stir once or twice as it cooks so nothing sticks. The pasta is ready when tender and most of the liquid is absorbed.
- Finish and Stir in Cheese:
- If using cream cheese or corn add just before the last two minutes so they heat gently. Take the pan off heat and stir in shredded cheese until fully melted and creamy.
- Top and Serve:
- Add toppings like green onions tomatoes or olives to each bowl. Offer sour cream and cilantro alongside if you like a fresh touch.
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One of my favorite things about making this is the moment when the cheese hits the hot pasta and everything turns so creamy that the kids come running It reminds me of my grandmother’s kitchen but even easier
Storage Tips
Let any leftovers cool completely before sealing them in an airtight container. This pasta keeps in the fridge for up to three days. For best results reheat it gently on the stovetop with a splash of broth or water to keep things saucy.
Ingredient Substitutions
Feel free to swap ground turkey for beef if you want a lighter flavor or use black beans to make it vegetarian. If you are out of rotini any short tube shape will do. For a gluten free version use a sturdy rice pasta and check that your enchilada sauce is wheat free.
Serving Suggestions
Enchilada pasta is filling on its own but it shines with a crisp salad or steamed corn on the side. For a little crunch top bowls with crushed tortilla chips or fresh jalapeño rings.
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A Bit of History
The fusion of Tex Mex flavors with pasta likely started in home kitchens looking for comfort food shortcuts. It is a modern twist on enchiladas trading tortillas for pasta but still centered around the zesty sauce and cheese so beloved in classic Mexican dishes.
Recipe FAQs
- → Can I use ground turkey instead of beef?
Yes, ground turkey works just as well and absorbs the flavors beautifully. Adjust seasonings to taste as turkey is milder.
- → Which type of cheese is best?
Monterey Jack, Colby, or Cheddar are all excellent choices. Mix and match for a creamier or sharper flavor profile.
- → Do I need to precook the pasta?
No, add the dry pasta directly to the skillet. It cooks along with the other ingredients, absorbing maximum flavor.
- → How can I make it creamier?
Stir in cream cheese or a splash of sour cream during the final minutes of cooking for a rich, creamy finish.
- → Are other pasta shapes suitable?
Yes, any short pasta like penne, fusilli, or shells will work; just monitor cooking time for desired tenderness.
- → How do I store leftovers?
Place leftovers in an airtight container and refrigerate for up to three days. Reheat gently to maintain texture.