Beef Enchilada Pasta
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.
Ingredients
- 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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