Enchilada Pasta Recipe
This enchilada pasta recipe combines the best of Mexican flavors with pasta for a quick, delicious meal. Made with enchilada sauce, cheese, and spices, this dish is an easy one-pot meal that’s perfect for busy weeknights.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-American
- Diet: Vegetarian
Ingredients
Scale
- 8 oz pasta (penne or rotini)
- 1 lb ground beef or chicken
- 1 cup enchilada sauce
- 1 can (15 oz) black beans (drained and rinsed)
- 1 can (15 oz) diced tomatoes
- 1 cup corn kernels
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper, to taste
- Cilantro and sour cream for garnish
Instructions
- Cook the pasta according to package instructions. Drain and set aside.
- In a large skillet, sauté onion and garlic until soft. Add ground beef or chicken and cook until browned.
- Stir in enchilada sauce, black beans, tomatoes, corn, cumin, chili powder, salt, and pepper. Simmer for 5-7 minutes.
- Add cooked pasta to the skillet and mix well to combine.
- Stir in shredded cheese and let it melt. Remove from heat.
- Garnish with cilantro and serve with sour cream on top.
Notes
- You can use any type of pasta, but short shapes like penne or rotini work best.
- This recipe is easily customizable; swap ground beef with chicken or turkey, or make it vegetarian by omitting the meat and adding extra beans or vegetables.
- Adjust the spice level by adding more or less chili powder or using a spicy enchilada sauce.
Nutrition
- Serving Size: 1 serving (approx. 1.5 cups)
- Calories: 450
- Sugar: 6g
- Sodium: 780mg
Find it online: https://emiliarecipes.com/enchilada-pasta-recipe/