Enchilada Pasta Recipe
This enchilada pasta recipe combines the bold flavors of enchiladas with the comfort of pasta. A perfect weeknight meal with Mexican-inspired spices, rich sauce, and cheese, it's easy to make and ideal for family dinners.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-American
- Diet: Gluten Free
Ingredients
Scale
- 12 oz pasta (penne or rotini)
- 1 lb ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 packet enchilada seasoning
- 1 can (10 oz) enchilada sauce
- 1 can (10 oz) diced tomatoes with green chilies
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup sour cream
- 1/4 cup sliced olives (optional)
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Cook pasta according to package instructions; drain and set aside.
- In a large skillet, cook ground beef over medium heat until browned. Drain excess fat.
- Add diced onions and garlic to the skillet, cooking until softened.
- Stir in enchilada seasoning, enchilada sauce, and diced tomatoes with green chilies. Bring to a simmer.
- Mix in cooked pasta, shredded cheeses, and sour cream until everything is well-combined and creamy.
- Season with salt and pepper to taste. Garnish with sliced olives and fresh cilantro if desired.
- Serve hot and enjoy!
Notes
- You can substitute ground turkey or chicken for a leaner option.
- For a spicier version, use hot enchilada sauce or add chopped jalapeños.
- Leftovers can be stored in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 plate
- Calories: 560 kcal
- Sugar: 6 g
- Sodium: 900 mg
Find it online: https://cookingwithjessica.com/enchilada-pasta-recipe/