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Easy One-Pot Beef Enchilada Pasta

A close-up of a bowl of cheesy enchilada pasta mixed with ground meat, kidney beans, and corn, topped with melted shredded cheese.
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Make this easy one-pot beef enchilada pasta for a quick, flavorful weeknight dinner. This skillet meal combines ground beef, pasta, and cheesy Tex-Mex flavor with minimal cleanup.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 (10 ounce) can red enchilada sauce
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (10 ounce) can diced tomatoes with green chilies, undrained
  • 3 cups beef broth
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 8 ounces rotini or penne pasta, uncooked
  • 1 cup frozen corn
  • 1 1/2 cups shredded Mexican cheese blend

Instructions

  1. Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the ground beef and cook until browned. Drain off any excess grease.
  2. Add the chopped onion to the skillet and cook until softened, about 5 minutes. Stir in the minced garlic and cook for 1 minute more until fragrant.
  3. Pour in the enchilada sauce, black beans, diced tomatoes with green chilies, beef broth, chili powder, cumin, and oregano. Stir to combine.
  4. Bring the mixture to a boil. Add the uncooked pasta. Stir well to prevent sticking.
  5. Reduce the heat to medium-low, cover the skillet, and simmer for 12 to 15 minutes, stirring occasionally, until the pasta is tender and most of the liquid is absorbed.
  6. Stir in the frozen corn. Cook uncovered for 2 minutes until the corn is heated through.
  7. Remove the skillet from the heat. Sprinkle the shredded cheese evenly over the top. Cover the skillet again for 3 to 5 minutes, or until the cheese is fully melted and gooey.
  8. Serve immediately for a simple pasta meal.

Notes

  • For a spicier flavor, use hot enchilada sauce or add 1/4 teaspoon of cayenne pepper with the spices.
  • If you prefer chicken, substitute the ground beef with 1 1/2 cups of cooked, shredded chicken added during the last 5 minutes of simmering.
  • This recipe is excellent for meal prep; store leftovers in airtight containers in the refrigerator for up to 3 days.

Nutrition

Find it online: https://dishicious.com/easy-one-pot-enchilada-pasta/