Enchilada Pasta

When Mexican flavors meet Italian comfort food, magic happens! This enchilada pasta is what cozy dinner dreams are made of.

Imagine your favorite enchilada ingredients wrapped in a warm, creamy pasta hug. 

Rich enchilada sauce coats every pasta spiral, while melted cheese creates irresistible stretchy pulls.  

This dish is ideal for feeding a hungry family or meal prepping for the week. Plus, it’s a one-skillet meal that’s ready in 30 minutes. 

Why You’ll Love This Enchilada Pasta

One-Pot Wonder: This recipe is a one-pot meal, meaning fewer dishes to wash and less cleanup. It’s ready in 30 minutes. It’s perfect for busy weeknights or lazy weekends.

Customizable Toppings: The variety of optional toppings like avocado, sour cream, cilantro, and black olives allows you to personalize each serving. It’s an ideal, crowd-pleasing choice for family dinners or gatherings.

Cheesy Comfort: With cream cheese and shredded cheese melted into the dish, this recipe delivers a rich, creamy texture. Every bite is incredibly indulgent.

Bold and Savory Taste: The combination of taco seasoning, enchilada sauce, cumin, and garlic creates a savory, well-seasoned dish. Every forkful is packed with satisfying layers of flavor! 

Ingredients

• Red Enchilada Sauce: It provides the signature Mexican flavor base and a rich red color.
  
• Lean Ground Beef: The main protein adds hearty texture and flavor. An 85/15 or 90/10 ratio works best to minimize grease.
  
• Onion and Garlic: Essential aromatics create a savory foundation. Onions add sweetness, while garlic provides depth.
  
• Taco Seasoning: A blend of spices infuses the beef with classic Mexican-inspired flavors like cumin, chili powder, and paprika.
  
• Rotini Pasta: Spiral-shaped pasta holds the sauce well in its grooves.
  
• Beef Broth: It adds richness and helps cook the pasta directly in the sauce.
  
• Ground Cumin and Red Pepper Flakes: Cumin brings warm, earthy notes to complement the enchilada sauce. Red pepper flakes add a touch of heat.
  
• Cream Cheese: Melt it into the pasta to create a creamy, rich sauce.
  
• Shredded Cheese: A gooey layer of melted cheese on top adds richness to the dish.

How to Make Enchilada Pasta

Since this is a one-skillet meal, it couldn’t be easier!

1. Brown the beef and cook the onions. Heat the oil in a large skillet or pot at medium-high heat. Add the ground beef and diced onion to the skillet. Cook for 5-7 minutes or until it is no longer pink and the onion is soft. Drain any excess grease to ensure your pasta isn’t greasy.

2. Season. Stir in the minced garlic and taco seasoning. Cook for another 1-2 minutes until fragrant.

3. Combine the ingredients. Add the beef broth, enchilada sauce, dry pasta, cumin, and red pepper flakes. Stir everything together to combine.

4. Cook the pasta. Bring the mixture to a gentle boil, then reduce the heat to medium-low. Cover it and simmer for 10-15 minutes, stirring occasionally. The pasta should be tender, with most of the liquid absorbed.

5. Add the cream cheese. Remove the skillet from the heat. Stir in the cream cheese until it’s completely melted and integrated into the sauce.

6. Top with the cheese. Sprinkle the shredded cheese over the top of the pasta. Cover the skillet for a few minutes to allow the cheese to melt.

7. Serve. Serve hot, garnished with chopped cilantro, diced tomatoes, avocado slices, sour cream, green onions, or black olives. Customize your toppings as you please. 

Tips for the Best Enchilada Pasta

Follow these easy tips for picture-perfect pasta.

• Pick the best beef. Choose 85/15 or 90/10 lean ground beef to minimize excess grease while maintaining flavor.

• Put in some elbow grease. Freshly grated cheese melts better than pre-shredded cheese due to the absence of anti-caking agents.
  
• Stick to short pasta. Use rotini or penne. They hold onto the sauce better than long noodles. You don’t want to miss out on that enchilada flavor.
  
• Don’t pre-cook the pasta. Cook the pasta directly in the sauce rather than separately. This allows it to cook well, absorb all the flavors, and release starches that thicken the sauce.
  
• Try a cream cheese hack. Cut the cream cheese into small cubes and let it come to room temperature for smoother incorporation.
  
• Watch the temp. Keep the heat on medium-low when simmering. This prevents the pasta from sticking and ensures even cooking.

Variations and Serving Ideas

Want to switch things up? Here are some fun ideas.

• Switch up the sauce. Use mild enchilada sauce if cooking for families. Or mix one mild and one medium can for balanced heat. Or use a green enchilada sauce. 
  
• Go wild with toppings. Customize your toppings with fresh ingredients to enhance the flavor. Cilantro, diced tomatoes, avocado slices, and sour cream are fantastic options. 
  
• Swap the protein and veggies. Feel free to substitute ground beef with ground turkey or shredded chicken for a lighter version. Add vegetables like bell peppers, corn, or black beans for extra texture and nutrition.
  
• Make it a perfect pairing. Pair this dish with a simple green salad, Mexican rice, or tortilla chips with guacamole or salsa.

How to Store

To Store: Place cooled enchilada pasta in an air-tight container and refrigerate for up to 4 days. Keep fresh toppings like avocado, tomatoes, or cilantro separate from the stored pasta.

To Freeze: Transfer the cooled pasta to a freezer-safe container or zip-top bag, removing as much air as possible. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

To Reheat: Microwave individual portions for 1-2 minutes, stirring halfway through. Or, warm leftovers in a skillet over medium heat with a splash of broth to restore creaminess. Add a sprinkle of fresh cheese on top while reheating.