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
Scale
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.
