Description
This Easy Enchilada Pasta combines the classic flavors of enchiladas with a comforting pasta dish, perfect for a quick and flavorful dinner. Ground beef, enchilada sauce, and taco seasoning blend seamlessly with rotini pasta, topped with creamy cheese and optional toppings for a delicious Mexican-inspired meal ready in just 25 minutes.
Ingredients
Scale
Main Ingredients
- 1 tbsp olive oil
- 1 cup yellow onion, diced
- 1 pound ground beef
- 3 tsp taco seasoning (or equal parts cumin, chili powder, and garlic powder)
- 20 oz enchilada sauce
- 2 cups beef broth
- 8 oz dry rotini pasta
- 1 1/2 cups shredded cheese (Monterey Jack, Colby, or cheddar)
- 2 oz cream cheese, cubed
- 1 cup corn (thawed if frozen)
Optional Toppings
- Green onions, fresh diced tomatoes, black olives, sour cream, cilantro
Instructions
- Heat olive oil and sauté onions: In a large skillet over medium heat, warm the olive oil and cook the diced onions for 2-3 minutes until they become translucent and fragrant.
- Brown the ground beef: Add the ground beef to the skillet and cook thoroughly until browned, breaking it up as it cooks. Stir in the taco seasoning to evenly coat the meat with spices.
- Add liquids and pasta, then simmer: Pour in the enchilada sauce and beef broth, followed by the dry rotini pasta. Bring the mixture to a boil, then reduce the heat to a simmer. Cook uncovered for 15-20 minutes until the pasta is tender and has absorbed much of the liquid, stirring occasionally to prevent sticking.
- Incorporate cream cheese and corn (optional): In the last 2 minutes of cooking, gently stir in the cubed cream cheese and corn to add creaminess and sweetness to the dish.
- Finish with shredded cheese and serve: Remove the skillet from heat and stir in the shredded cheese until melted and well combined. Serve the pasta hot, topped with your choice of fresh diced tomatoes, green onions, black olives, sour cream, and cilantro for extra flavor and freshness.
Notes
- You can substitute ground turkey or chicken for a leaner option.
- For a vegetarian version, omit the meat and use vegetable broth.
- Adjust the spice level by increasing or decreasing the taco seasoning.
- Make sure to stir occasionally while simmering to prevent the pasta from sticking to the bottom.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
