Enchilada Pasta is a fun twist on two favorites: enchiladas and pasta! With cheesy goodness, spicy flavors, and all the colorful toppings, it’s a meal that really pops.
Throw in some sour cream and fresh veggies on top, and you’ve got a plate that makes everyone smile! I love how quick it is to whip up on a busy night—cheesy comfort at its best!
Key Ingredients & Substitutions
Rotini Pasta: I love using rotini for its spiral shape, which holds onto the sauce really well. If you don’t have rotini, try penne, fusilli, or any other pasta you have on hand!
Ground Beef: You can switch to ground turkey or chicken for a leaner option. For a meat-free dish, use lentils or a mix of mushrooms and beans instead. They provide great texture and flavor.
Enchilada Sauce: If you’re short on time, you can use store-bought enchilada sauce. Homemade is great too—just mix tomato sauce with spices like chili powder and cumin for a quick fix!
Black Beans: These add protein and fiber! In a pinch, canned kidney beans or chickpeas can work well instead. Great for adding to the heartiness of the dish.
Cheddar Cheese: I adore sharp cheddar for its strong flavor, but you can use Monterey Jack or a Mexican blend. For dairy-free, try cashew cheese or a store-bought vegan cheese.
How Do I Ensure the Cheddar Cheese Melts Perfectly?
Melted cheese is key in this dish! Here’s how to get it just right:
- After adding cheese, cover the skillet with a lid. This helps trap heat and steam, melting the cheese evenly.
- Cook on low heat, as high heat can cause cheese to become rubbery.
- If the cheese doesn’t melt to your liking, you can place the skillet under the broiler for just 1-2 minutes—watch closely so it doesn’t burn!
With these tips, your Enchilada Pasta will be cheesy, flavorful, and delightful! Enjoy!
How to Make Enchilada Pasta
Ingredients You’ll Need:
- 12 oz rotini pasta (or other spiral pasta)
- 1 lb ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 (10 oz) can red enchilada sauce
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup frozen corn kernels
- 1 (10 oz) can diced green chilies
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- 2 cups shredded sharp cheddar cheese, divided
- 1/2 cup fresh cilantro, chopped (optional garnish)
- Sour cream, for serving (optional)
- Sliced green onions, for garnish (optional)
How Much Time Will You Need?
This Enchilada Pasta recipe will take about 30 minutes from start to finish. You’ll spend around 10 minutes preparing and cooking the ingredients, and then another 10 minutes for simmering and combining everything together. It’s a quick and delicious meal perfect for any night!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Add the rotini pasta and cook according to the package instructions until al dente. After it’s done, drain the pasta and set it aside. It’ll be ready for mixing in later!
2. Brown the Beef:
In a large skillet over medium heat, add the ground beef. Cook it while breaking it up with a spoon until it’s nicely browned and cooked through, about 5-7 minutes. If there’s any excess fat in the skillet, carefully drain it off.
3. Add Onions and Garlic:
Next, toss in the chopped onion and minced garlic into the skillet with the beef. Cook, stirring occasionally, until the onions are softened, which should take about 3 minutes. This step adds great flavor!
4. Spice It Up:
Now it’s time to add some seasoning. Mix in the ground cumin, chili powder, smoked paprika, and a sprinkle of salt and pepper. Stir well so that the beef and onion mixture is evenly coated with the spices.
5. Combine the Saucy Ingredients:
Add the red enchilada sauce, black beans, corn, and diced green chilies to the skillet. Stir everything together and let it simmer for about 5 minutes. This will help the flavors meld together beautifully.
6. Mix in the Pasta:
Now, gently fold the cooked pasta into the skillet with your beef mixture. Toss everything until it’s well combined and coated in the sauce. It’s starting to look delicious!
7. Cheese, Please:
Sprinkle 1 1/2 cups of shredded cheddar cheese over the pasta in the skillet. Cover the skillet with a lid and cook on low heat for about 3-5 minutes, or until the cheese melts all gooey and wonderful.
8. Add Finishing Touches:
Once the cheese is melted, remove the skillet from heat. If you like, garnish your Enchilada Pasta with fresh chopped cilantro and sliced green onions for some added color and flavor.
9. Serve It Up:
Serve your hot Enchilada Pasta with a dollop of sour cream on the side, if desired. Enjoy this cheesy, flavorful dish that combines comforting pasta with zesty enchilada flavors!
This recipe is sure to become a new family favorite! Happy cooking!
Can I Use Whole Wheat Pasta Instead of Regular Pasta?
Absolutely! Whole wheat pasta is a great alternative and adds a nuttier flavor along with more fiber. Just be sure to adjust the cooking time as whole wheat pasta can cook quicker than regular pasta.
What Can I Use Instead of Ground Beef?
If you prefer a different protein, you can use ground turkey, chicken, or even plant-based meat alternatives. For a vegetarian option, consider using lentils or a mix of mushrooms and beans to keep it hearty!
Can I Make This Recipe Spicier?
Definitely! To add more heat, you can incorporate chopped jalapeños, a pinch of cayenne pepper, or some hot sauce into the mixture. Adjust according to your spice preference!
How to Store Leftovers?
Store any leftovers in an airtight container and refrigerate for up to 3 days. To reheat, simply warm it up on the stove over low heat, stirring occasionally to ensure even heating. You might want to add a splash of broth or enchilada sauce to revive the dish!