You know those nights when you want something amazing for dinner, but you only have the energy to open a few cans and boil some water? Yeah, me too. This recipe is for those nights.
We’re going to make a one-pan enchilada pasta that tastes like it took all day but actually comes together in about 30 minutes. It’s cheesy, a little spicy, and just so comforting. You get all the flavor of enchiladas without any of the rolling.
What You’ll Need
I’m a big fan of using what you have, but for this one, the enchilada sauce really matters. I usually grab a can of Old El Paso Red Enchilada Sauce (the mild one) because it has a great, classic flavor that isn’t too spicy for my family.
Also, a quick note on the cheese. You can totally use the pre-shredded stuff in a bag, I won’t tell anyone. But if you have an extra two minutes, shredding your own cheese from a block makes a huge difference. It melts so much better and doesn’t have that weird powdery coating.
| Ingredient | Amount |
|---|---|
| Olive Oil | 1 Tbsp |
| Yellow Onion | 1 medium |
| Garlic | 3 cloves |
| Ground Beef (85/15) | 1 lb |
| Chili Powder | 1 Tbsp |
| Ground Cumin | 2 tsp |
| Dried Oregano | 1 tsp |
| Salt | ½ tsp |
| Black Pepper | ¼ tsp |
| Red Enchilada Sauce | 1 (19 oz) can |
| Beef Broth | 2 cups |
| Rotini Pasta | 12 oz |
| Black Beans (optional) | 1 (15 oz) can |
| Shredded Mexican Cheese | 2 cups |
The Tools for the Job
You don’t need anything fancy for this. Just a big pan with a lid. A Dutch oven is perfect, but any large skillet or pot will work just fine.
| Tool | Amount |
|---|---|
| Large Skillet or Pot | 1 |
| Wooden Spoon | 1 |
| Can Opener | 1 |
| Measuring Spoons | 1 set |
How to Make Easy Enchilada Pasta
This is where the magic happens. Don’t rush the first step—browning the beef and onions properly builds all the flavor for the rest of the dish.
Step 1: Heat the olive oil in your big skillet over medium-high heat. Add the chopped onion and cook for about 4-5 minutes until it starts to get soft.
Step 2: Add the ground beef and garlic. Break up the meat with your spoon and cook until it’s browned all the way through. Drain off any extra grease from the pan. (This is important! Don’t skip it, or your pasta will be oily.)
Step 3: Sprinkle in the chili powder, cumin, oregano, salt, and pepper right onto the meat. Stir it all around for about a minute. You’ll smell the spices wake up—it smells amazing.
Step 4: Pour in the beef broth and the whole can of enchilada sauce. Scrape the bottom of the pan to get up any tasty browned bits. Bring the liquid to a simmer.
Step 5: Stir in the uncooked rotini pasta. Push it down so most of the pasta is under the liquid.
Step 6: Turn the heat down to medium-low, put the lid on, and let it cook for about 12-15 minutes. Stir it once or twice to make sure nothing is sticking. The pasta is done when it’s tender but still has a little bite.
Step 7: If you’re using them, stir in the rinsed black beans. Then, sprinkle all that glorious cheese over the top.
Step 8: Put the lid back on for just 2-3 minutes, or until the cheese is perfectly melted and gooey. Serve it right out of the pan with your favorite toppings like sour cream or cilantro.
A Few Pro Tips
I’ve made this dish a hundred times, and I’ve learned a few things that really take it from good to great.
- Toast Your Spices: That step where you add the spices directly to the meat? Don’t skip it. Cooking them in the hot pan for a minute before adding liquid blooms their flavor. It’s a small thing that makes a huge difference.
- Don’t Overcook the Pasta: The pasta will keep cooking a bit from the heat of the sauce even after you turn off the stove. It’s better to pull it when it’s just barely done (what they call “al dente”) so it doesn’t turn to mush later.
- Let It Rest: After the cheese melts, turn off the heat and let the pan sit for about 5 minutes with the lid on. This helps the sauce thicken up just a little bit and lets all the flavors meld together.
Swaps and Fun Variations
This recipe is super forgiving, so feel free to play around with it.
- Change the Meat: Ground turkey or ground chicken work perfectly. You could even use spicy chorizo for a bigger kick.
- Go Veggie: To make it vegetarian, leave out the meat and add an extra can of black beans and a can of corn. Use vegetable broth instead of beef broth. Easy.
- Spice It Up: If you like heat, use a can of hot enchilada sauce. You could also add a pinch of cayenne pepper with the other spices or throw in a chopped jalapeño with the onion.
- Different Pasta: Any short pasta works. Penne, shells, or elbow macaroni are all great choices because they grab onto the sauce.
What to Serve With It
Honestly, this is a whole meal in one pan. But if you want to stretch it further or add some green, a simple side salad with a lime vinaigrette is perfect. Some crunchy tortilla chips for scooping are also never a bad idea.
Leftovers and Storage
If you have leftovers, they keep really well. Just scoop them into an airtight container and pop it in the fridge. They’ll be good for up to 4 days.
When you reheat it, the pasta might have soaked up some of the sauce. I usually add a splash of water or beef broth before microwaving to loosen it up a bit. It works like a charm.
Your Questions, Answered
Q1. Can I make this ahead of time?
Ans: It’s best fresh, but you can definitely chop the onion and garlic and measure out your spices ahead of time to make dinner prep even faster.
Q2. Can I use gluten-free pasta?
Ans: Yes! Just follow the cooking time on your package of gluten-free pasta. Sometimes it needs a little more liquid, so have some extra broth on hand just in case.
Q3. My sauce seems too thin. What did I do wrong?
Ans: You probably didn’t do anything wrong! Just let it simmer for a few more minutes with the lid off. The sauce will thicken up as the extra liquid evaporates.
Q4. Can I freeze this?
Ans: I wouldn’t recommend freezing the finished dish. The texture of the pasta can get a little weird and mushy once it’s thawed and reheated.
Wrapping Up
See? A dinner that tastes complex and special but is easy enough for any night of the week. It’s one of my go-to recipes when I need something reliable and delicious without a lot of fuss.
Now it’s your turn. Give it a try and let me know how it goes! Did you add anything different? Did your family love it? Drop a comment below—I’d love to hear about it.