Easy Enchilada Pasta

One pan cooking is a busy person's dream! This fits the bill perfectly with hearty pasta and ground beef smothered in a cheesy enchilada sauce, all prepared in one pan in under a half hour. This dish can be garnished with whatever toppings you like on your enchiladas: green onions, black olives, cilantro, diced tomatoes...This dish was a hit in our house. I hope you enjoy it too!

*Because enchilada sauce is not readily available here, I make it myself. It's very easy and tastes great (click here)! One prepared recipe of this enchilada sauce replaces the 19 ounce can listed below.

Easy Enchilada Pasta

Serves 4-6


  • 2 Tablespoons (30 mL) of olive oil
  • 2 cloves of garlic, minced
  • 1 small onion, diced
  • 1.25 pounds (570 g) ground beef or ground turkey
  • 1 packet of taco seasoning
  • 2 cups (480 mL) of low-sodium chicken broth
  • 19 ounces (565 mL) red enchilada sauce* (or see note above)
  • 8 ounces (226 g) dried rotini pasta
  • 2 cups (230 g) of freshly shredded Colby Jack cheese
  • Garnishes: black olives, green onions, diced tomatoes, cilantro


In a large skillet, sauté garlic and onions in olive oil over medium low heat until softened. Add ground meat and cook, breaking meat up with a wooden spoon until browned. Add the taco seasoning packet, and continue to cook for another minute or two.

Add the pasta, chicken broth, and enchilada sauce to pan. Bring to a boil, then reduce heat to low and cover. Cook on low, for about 15 minutes, stirring occasionally.

Remove the lid and let simmer for additional 5 minutes until pasta is tender and sauce has reduced. Remove from heat and stir in 1 cup of cheese. Place the skillet back over heat for a minute or two if the cheese needs help to melt.

Top pasta with additional cup of cheese and melt under broiler or place lid back on pan and let heat from the pasta melt the cheese. Garnish with toppings of your choice.

Adapted slightly from www.number-2-pencil.com

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