If you’re craving a hearty dinner that bursts with bold flavors and requires minimal cleanup, this One Pot Beef Enchilada Pasta Recipe is your new best friend. Combining the savory richness of seasoned ground beef, the tangy zest of enchilada sauce, and the comforting bite of tender pasta all in one pot, this dish delivers a fiesta of taste without any fuss. Perfect for busy weeknights or casual gatherings, it’s a deliciously simple way to enjoy classic Mexican-inspired flavors in a completely effortless, satisfying meal.
Ingredients You’ll Need
Gathering simple yet essential ingredients is what makes this recipe shine. Each element plays its part perfectly — from the lean ground beef that brings protein and savory depth, to the tangy enchilada sauce that adds that signature punch of flavor and gorgeous color.
- Extra virgin olive oil: Adds a subtle richness and helps cook the beef and onions evenly without sticking.
- Lean ground beef (85-88% lean): Provides hearty texture and meaty flavor without too much grease.
- Medium yellow onion, diced: Offers natural sweetness and balances the savory spices.
- Garlic cloves, minced: Infuses the dish with warm, aromatic depth that wakes up your taste buds.
- Taco seasoning packet: Packs the dish with a well-rounded blend of spices to tie all flavors together.
- Dry rotini pasta: Its spiral shape holds onto sauce perfectly, making every bite flavorful.
- Water: Needed to cook the pasta directly in the sauce for a one-pot convenience.
- Red enchilada sauce: The star ingredient that brings tangy, slightly smoky notes and gorgeous color.
- Shredded cheddar jack cheese: Melts in beautifully for a luscious, cheesy finish that everyone will love.
How to Make One Pot Beef Enchilada Pasta Recipe
Step 1: Brown the beef and soften onions
Start by heating your olive oil in a large skillet over medium-high heat. Toss in the ground beef and diced onions, letting them cook together until the beef turns brown and the onions become tender and translucent. This step forms the flavorful base of the dish, so take your time to stir frequently and get that perfect caramelization. Remember to drain off any excess grease for a cleaner, lighter bite.
Step 2: Add garlic and taco seasoning
Next, stir in the minced garlic and the taco seasoning packet. Let the flavors mingle as you cook the mixture for one to two minutes, until you can smell the fragrant spices wafting through your kitchen. This quick step is a game-changer, infusing the dish with warmth and complexity that complements the beef beautifully.
Step 3: Combine pasta, water, and enchilada sauce
Now it’s time to bring everything together. Pour in your dry rotini pasta, water, and those rich cans of red enchilada sauce. Give it a good stir to evenly coat the pasta and beef mixture before cranking the heat up to bring the whole pot to a gentle boil. This method cooks the pasta right in the flavorful sauce, saving you a pot and locking in every bit of deliciousness.
Step 4: Simmer until pasta is tender
Lower the heat to medium-low and cover your skillet. Let the pasta cook for 10 to 15 minutes, stirring occasionally to prevent sticking and to evenly distribute the enchilada sauce. The pasta will soak up all those incredible flavors while becoming tender but still perfectly al dente. This simple simmer makes the dish hearty and satisfying without overwhelming your stovetop.
Step 5: Stir in cheese for creamy finish
Once the pasta is cooked through and the liquid mostly absorbed, remove the skillet from heat. Sprinkle in the shredded cheddar jack cheese and stir until it melts into a creamy, gooey sauce that coats every bite. This final cheesy touch transforms the dish into an indulgent comfort meal that’s hard to resist. Serve immediately and prepare for compliments all around!
How to Serve One Pot Beef Enchilada Pasta Recipe
Garnishes
To elevate your One Pot Beef Enchilada Pasta Recipe, the right garnishes can bring extra color and freshness. Think vibrant chopped cilantro, a dollop of cool sour cream, or sliced green onions for a crisp bite. If you like a bit of heat, a few slices of jalapeño or a sprinkle of crushed red pepper flakes add a lively kick.
Side Dishes
This pasta dish already packs in protein and veggies, but pairing it with light sides is a winning move. A simple green salad with a zesty lime vinaigrette or some crunchy tortilla chips on the side create great contrasts in texture and flavor, balancing the richness of the pasta. Even a scoop of guacamole or fresh pico de gallo will make the meal feel like a true fiesta.
Creative Ways to Present
For a fresh twist, serve the pasta in individual mini cast iron skillets or colorful bowls to keep the cheesy goodness warm longer. You could even spoon it into hollowed-out bell peppers or top with crispy tortilla strips for added crunch and presentation flair. However you do it, this One Pot Beef Enchilada Pasta Recipe looks as good on the plate as it tastes in every bite.
Make Ahead and Storage
Storing Leftovers
Leftovers of this One Pot Beef Enchilada Pasta Recipe store beautifully in an airtight container in the refrigerator for up to four days. The flavors actually deepen overnight, making it a perfect make-ahead meal. Just be sure to reheat gently to keep the cheese creamy and the pasta tender without drying out.
Freezing
If you want to stash some for later, this dish freezes best without the cheese added in the initial cooking. Freeze in portioned containers for up to three months. When you’re ready, thaw overnight in the fridge and stir in freshly shredded cheese while reheating to recreate that gooey finish.
Reheating
To reheat, warm your portion in a skillet or microwave on medium power, stirring halfway through. If it feels dry, add a splash of water or broth to revive the sauciness. Top with a little extra cheese as it warms to get that melty, luscious texture back.
FAQs
Can I use a different type of pasta?
Absolutely! While rotini is great for holding the sauce, penne, elbow macaroni, or shells work perfectly well too. Just make sure to adjust the cooking time slightly based on the pasta shape.
Is there a vegetarian version of this One Pot Beef Enchilada Pasta Recipe?
Yes! Swap out the beef for sautéed mushrooms, black beans, or textured vegetable protein to keep the hearty texture while making it vegetarian-friendly. You can still enjoy all the same flavors and cheesy goodness.
Can I make this recipe spicier?
Definitely. Add diced jalapeños while browning the beef or sprinkle in some cayenne pepper along with the taco seasoning. For an extra kick, a few dashes of hot sauce stirred in before serving works wonders too.
How thick or saucy will the pasta be?
The sauce should be thick enough to coat every piece of pasta without being soupy. The enchilada sauce and cheese create a rich coating, while the pasta absorbs most of the liquid during cooking, giving you a perfect creamy texture.
Can I double this recipe for a crowd?
You can! Just use a larger skillet or a wide pot to accommodate the increased ingredients. Keep an eye on cooking times as it may take a little longer for the pasta to cook through evenly when doubled.
Final Thoughts
This One Pot Beef Enchilada Pasta Recipe is nothing short of a weeknight superstar—easy, fast, and irresistibly flavorful. Whether you’re feeding family, friends, or just treating yourself, it’s sure to become a staple in your kitchen rotation. Give it a try and enjoy a fiesta of taste with minimum fuss and maximum satisfaction!
Print
One Pot Beef Enchilada Pasta Recipe
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-American
Description
This One Pot Beef Enchilada Pasta combines the rich flavors of ground beef, enchilada sauce, and seasoned spices with tender rotini pasta, all cooked together in one skillet for a quick, comforting, and cheesy Mexican-inspired dinner.
Ingredients
Protein and Vegetables
- 1 pound lean ground beef (85-88% lean)
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
Seasonings and Sauces
- 1 tablespoon extra virgin olive oil
- 1 (1 ounce) packet taco seasoning
- 20 ounces red enchilada sauce (2 cans, 10 ounces each)
Pasta and Cheese
- 2 1/4 cups dry rotini pasta
- 2 cups water
- 2 cups shredded cheddar jack cheese (about 8 ounces)
Instructions
- Cook the beef and onion: Heat the olive oil over medium-high heat in a large skillet. Add the ground beef and diced onion, cooking for 5-7 minutes while stirring frequently until the beef is no longer pink and the onion is softened. Drain any excess grease from the pan to keep the dish from being greasy.
- Add garlic and seasoning: Stir in the minced garlic and taco seasoning. Cook for 1-2 minutes until the mixture becomes fragrant and the seasoning is thoroughly incorporated.
- Add pasta and liquids: Pour in the dry rotini pasta, water, and red enchilada sauce. Stir to combine all the ingredients evenly, then bring the mixture to a gentle boil over medium-high heat to start cooking the pasta.
- Simmer the pasta: Reduce the heat to medium-low, cover the skillet, and let it cook for 10-15 minutes. Stir occasionally to prevent the pasta from sticking to the pan and ensure even cooking until the pasta is tender and most of the liquid has been absorbed.
- Finish with cheese: Remove the skillet from heat and immediately stir in the shredded cheddar jack cheese until melted and creamy. Serve hot for a delicious, cheesy, and hearty meal.
Notes
- If you prefer extra spicy flavors, add a pinch of crushed red pepper flakes with the taco seasoning.
- You can swap rotini pasta for elbow macaroni or penne if desired.
- To make it gluten-free, use gluten-free pasta and ensure your taco seasoning is gluten-free.
- This dish can be garnished with fresh cilantro, sliced green onions, or a dollop of sour cream for added flavor and presentation.
- Leftovers store well in the refrigerator for up to 3 days; reheat gently and add a splash of water if it thickens too much.
