Beef Enchilada Pasta (One Pan Meal)

If you’re a fan of Mexican flavors and quick, one-pan meals, you’re in for a treat with this Beef Enchilada Pasta recipe! This delightful fusion of cheesy, savory goodness brings together the best of both worlds, making it a go-to dinner option for busy nights.

In my house, we absolutely love our Mexican-themed nights, and this Beef Enchilada Pasta has become a favorite addition to our rotation. With tender ground beef, al dente pasta, and a rich, smoky enchilada sauce, this recipe is a breeze to whip up in a single pan. Not to mention, the minimal cleanup after dinner is a welcome bonus, making it a true weeknight favorite! So, let’s dive into this delicious Beef Enchilada Pasta and enjoy the convenience of a flavor-packed one-pan wonder!

Ingredients for Beef Enchilada Pasta

• Olive Oil – Provides a base for sautéing. Feel free to use your favorite cooking oil.
• Lean Ground Beef – Lean ground beef provides the protein element without an excessive amount of grease. I recommend using 85/15 or leaner.
• Onion – Adds a touch of sweetness and aromatic complexity.
• Garlic – Provides a fragrant, spicy kick.
• Taco Seasoning – Infuses classic Tex-Mex spices.
• Dry Rotini Pasta – Gives the dish a sturdy texture with its spiral shape, ensuring the sauce clings perfectly to each nook and cranny.
• Water – Essential for cooking pasta and creating a sauce.
• Enchilada Sauce – The heart of the recipe, bringing smoky, slightly spicy flavors.
• Colby Jack Cheese – A creamy, melty finish for that indulgent touch of cheesiness.

Making the One Pan Beef Enchilada Pasta

1. Saute – Heat the oil over medium-high heat in a large skillet. Add the beef and onion, cooking for 5-7 minutes or until the beef is no longer pink and the onion has softened. Drain any excess grease.
2. Season – Add the garlic and taco seasoning and cook for 1-2 minutes or until fragrant.
3. Combine pasta and sauce – Add the dry rotini pasta, water, and enchilada sauce to the skillet. Bring the mixture to a gentle boil to allow the flavors to meld and the pasta to start cooking in the sauce.
4. Simmer – Reduce the heat to medium-low, cover the skillet, and let it simmer. Stir occasionally as the pasta absorbs the flavorful liquid and becomes tender, typically taking 10-15 minutes.
5. Add cheese – After the pasta reaches the perfect al dente texture and most of the liquid is absorbed, remove the skillet from the heat. Stir in the shredded Colby jack cheese, creating a creamy, melty finish that beautifully ties all the flavors together.
6. Serve – Now that your one-pan Beef Enchilada Pasta is ready, serve it piping hot directly from the pan. For an extra burst of flavor and personalization, top it with your favorite enchilada toppings, such as fresh cilantro, a dollop of sour cream, or sliced black olives, if desired.

Variations and substitutions

Protein options – Swap the ground beef for ground turkey, chicken, or a plant-based alternative like tempeh. You can also use cubed raw chicken breasts or add shredded chicken.

Pasta varieties – Experiment with different pasta shapes, like elbows, bowtie, rotelle, or even tortellini for a unique twist. Substitute regular pasta with whole wheat or gluten-free pasta for dietary considerations.

Cheese options – Replace colby jack with Monterey Jack, pepper jack, cheddar, or a Mexican blend of cheeses for a varied flavor.

Beef broth – You can substitute beef broth for water when adding liquid to the recipe for a richer and meatier flavor. It adds depth to the dish and enhances the overall savory profile of your Beef Enchilada Pasta.

Add veggies – Toss in sautéed bell peppers, corn, or black beans after you’ve sautéed the beef, onion, and seasoned the mixture with garlic and taco seasoning and before adding the pasta, water, and enchilada sauce. Stir them in to incorporate them well with the beef and onion mixture.

Spinach or kale can be added for a healthy, leafy green addition just before you remove the skillet from heat in the final step (before stirring in the cheese). Stir until they wilt and blend into the dish.

Spice it up – You can control the spice level in this dish through the enchilada sauce. Use a mild sauce for a less spicy result or a hot sauce for a spicier pasta. For those who crave an extra kick, consider adding ¼-½ teaspoon of ground cayenne along with the taco seasoning to elevate the heat. Adjust to your taste preference and spice tolerance. Remember, it is easier to add than take away!

Make it vegan – To transform this dish into a vegan delight, substitute the ground beef with a plant-based alternative like crumbled tempeh or a meatless ground “beef” product such as Beyond Beef or Impossible Beef. Choose dairy-free shredded cheese and check the enchilada sauce to ensure it’s vegan-friendly. Most dry pasta found in stores are vegan, but it’s always best to double check.

Tips for success

• Lean ground meat – I recommend using lean ground beef, ideally 85/15 or leaner, to avoid excess grease in this recipe.
• Use a ‘ridged’ pasta – Feel free to use your favorite dry pasta in the recipe. I recommend using one that has a lot of curves or ridges so the sauce has something to cling to. Elbows, bowtie, rotelle are all great options. Regardless of what pasta you settle on, you will want 8 ounces of dry pasta.
• Simmer slowly – When simmering, don’t rush. A slow simmer allows the pasta to absorb the flavors and cook evenly. Stir occasionally to prevent it from sticking to the bottom of the pan.
• Season to taste – Taste and adjust the seasoning as needed during the cooking process to achieve the perfect balance of flavors in your Beef Enchilada Pasta, ensuring every bite is seasoned to your liking.
• Use fresh shredded cheese– Freshly shredding your cheese from a block yields a smoother melt compared to pre-shredded bagged cheese, which may contain anti-clumping agents that hinder its smooth melting. Freshly shredded cheese contributes to a creamier, more indulgent finish in your Beef Enchilada Pasta.

Storage

Store leftovers in an airtight container in the refrigerator for 3-4 days. 

The pasta can be frozen in an airtight container or freezer bag for up to three months. Ensure the pasta has cooled completely to room temperature before freezing. Thaw in the refrigerator before reheating.

Beef Enchilada Pasta FAQs

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Beef Enchilada Pasta

Author: Mandy

Enjoy a quick and delicious One-Pan Beef Enchilada Pasta, combining bold Tex-Mex flavors with the convenience of a single-pan meal. Perfect for busy weeknights and ready in under 30 minutes.

5 from 8 votes

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Course Main Course

Cuisine American

Servings 6 Servings

Calories 467 kcal

Ingredients

  

1x2x3x

• 1 tablespoon olive oil
• 1 pound lean ground beef
• 1 medium onion diced
• 3 cloves garlic minced
• 1 (1 ounce) packet of taco seasoning
• 2 ¼ cups dry rotini pasta 8 ounces
• 2 cups water
• 2 (10 ounce) cans of red enchilada sauce
• 2 cups colby jack cheese shredded

Instructions

 

• Heat the oil over medium-high heat in a large skillet. Add the beef and onion and cook for 5-7 minutes or until the beef is no longer pink and the onion has softened. Drain any excess grease.
• Add the garlic and taco seasoning and cook for 1-2 minutes or until fragrant.
• Add the pasta, water, and enchilada sauce and bring to a gentle boil.
• Reduce the heat to medium-low, cover, and cook, stirring occasionally, for 10-15 minutes or until the pasta is tender and most of the liquid has been absorbed.
• Remove from the heat, stir in the cheese, and serve.

Notes

• Store leftovers in an airtight container in the refrigerator for 3-4 days.
• The pasta can be frozen in an airtight container or freezer bag for up to three months. Ensure the pasta has cooled completely to room temperature before freezing. Thaw in the refrigerator before reheating.
• I recommend using lean ground beef 85/15 or leaner in this recipe to avoid excess grease.

Nutrition

Calories: 467kcalCarbohydrates: 31gProtein: 30gFat: 24gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gTrans Fat: 0.5gCholesterol: 91mgSodium: 1522mgPotassium: 382mgFiber: 4gSugar: 9gVitamin A: 1511IUVitamin C: 6mgCalcium: 325mgIron: 3mg

Disclaimer: Nutrition information is estimated based on automated calculations and should be considered as an approximation. These estimates are provided as a courtesy. Please use your own brand’s nutritional values to verify accuracy.

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