Easy Beef Enchilada Pasta

This One-Pan Beef Enchilada Pasta is a simple, flavor-packed meal that comes together in under 30 minutes. The pasta cooks right in the enchilada sauce, soaking up all the bold Tex-Mex flavors, while the melted cheese ties everything together. With just one pan, it’s easy to make and even easier to clean up.

Easy One Pan Enchilada Pasta

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! In my house, we love Mexican-themed meals, and this Beef Enchilada Pasta is a regular in our rotation.

One-pan meals are my favorite because I hate doing dishes, and this one keeps cleanup easy. The pasta simmers in enchilada sauce, soaking up all the bold flavors, while melted cheese brings everything together in the best way

I love quick pasta dinners like my Chicken Parm Pasta Skillet and Baked Beef Rigatoni because they’re easy, hearty, and make great leftovers for lunch. This dish is no different—flavorful, filling, and simple to customize with toppings like sour cream, cilantro, or black olives!

Ingredients

• 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 Pot Pasta

1. Saute – Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and diced onion, breaking up the meat as it cooks. Sauté for about 5-7 minutes, or until the beef is browned and 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. Add pasta and sauce – Pour in the dry pasta, water, and enchilada sauce. Stir everything together and bring the mixture to a gentle boil.

4. Simmer – Reduce the heat to medium-low, cover, and let it simmer for 10-15 minutes, stirring occasionally. The pasta will absorb the sauce as it cooks, creating a thick and flavorful dish.
5. Stir in cheese and serve – Once the pasta is tender and most of the liquid has been absorbed, remove the skillet from the heat. Stir in the shredded colby jack cheese until melted and creamy. Serve hot, and if desired, top with sour cream, cilantro, or black olives.

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 – Use any short pasta shape like penne, bowtie, or rotelle.
• Cheese options – Replace colby jack with Monterey Jack, pepper jack, cheddar, or a Mexican blend of cheeses.
• Beef broth – You can substitute beef broth for water when adding liquid to the recipe for a richer and meatier flavor.
• 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.
• 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!

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.

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.

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One Pot Beef Enchilada Pasta

Author: Mandy

This easy one-pan Beef Enchilada Pasta is a flavorful and satisfying dinner that comes together in under 30 minutes. The pasta cooks directly in the enchilada sauce, soaking up bold Tex-Mex flavors while the cheese melts into a creamy finish. With minimal prep and cleanup, this is a perfect go-to meal for busy nights.

5 from 8 votes

Print Recipe Pin Recipe

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 tablespoons
• 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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