Enchilada Pasta Recipe
This easy enchilada pasta recipe blends classic enchilada ingredients like ground beef, cheese, and enchilada sauce with tender pasta, creating a comforting one-pot meal. Perfect for a busy weeknight dinner, it's packed with flavor and ready in no time.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
Scale
- 1 lb ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 cups enchilada sauce
- 2 cups chicken broth
- 1 can black beans (15 oz), drained and rinsed
- 1 can diced tomatoes with green chiles (10 oz)
- 8 oz penne pasta (or other short pasta)
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 tsp chili powder
- 1/2 tsp cumin
- Salt and pepper to taste
- Fresh cilantro, for garnish
Instructions
- In a large pot, cook ground beef over medium heat until browned. Drain excess fat.
- Add onions and garlic, cooking until softened.
- Stir in enchilada sauce, chicken broth, black beans, tomatoes, chili powder, cumin, salt, and pepper.
- Add pasta and bring to a boil. Reduce heat, cover, and simmer for 15 minutes, stirring occasionally, until pasta is tender.
- Stir in cheese until melted and creamy.
- Garnish with fresh cilantro and serve warm.
Notes
- You can substitute ground turkey or chicken for the beef.
- Add toppings like sour cream, avocado, or jalapeños for extra flavor.
- Adjust the spiciness by using mild or spicy enchilada sauce.
Nutrition
- Serving Size: 1 bowl
- Calories: 480 kcal
- Sugar: 6g
- Sodium: 820mg
Find it online: https://camilarecipes.com/enchilada-pasta-recipe/