This One-Pot Enchilada Pasta is a delicious and easy weeknight dinner that combines the bold flavors of enchiladas with the comforting texture of pasta. With just one pot, you can have a meal that’s rich in flavor and quick to clean up. The combination of ground beef, spicy enchilada sauce, and melted cheese creates a hearty dish that’s perfect for satisfying those Mexican food cravings. Add your favorite toppings like avocado, sour cream, or cilantro to customize it to your taste!
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef or turkey
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 (10-ounce) can enchilada sauce
- 1 (14.5-ounce) can diced tomatoes, undrained
- 2 cups chicken or beef broth
- 8 ounces pasta (such as rotini or penne)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 cup shredded cheddar or Monterey Jack cheese
- Optional toppings: sliced avocado, sour cream, chopped cilantro, sliced jalapeños
Instructions
- Heat the Oil: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the ground beef and cook until browned, breaking it apart with a spoon. Drain any excess fat.
- Add Vegetables: Add the diced onion, garlic, and bell pepper to the pot. Cook for 3-4 minutes until the vegetables are softened.
- Combine Ingredients: Stir in the enchilada sauce, diced tomatoes, broth, pasta, chili powder, cumin, salt, and pepper. Bring the mixture to a boil.
- Cook the Pasta: Reduce the heat to a simmer, cover, and cook for 12-15 minutes, stirring occasionally, until the pasta is cooked through and the sauce has thickened.
- Add Cheese: Stir in the shredded cheese until melted and creamy. Adjust seasoning as needed.
- Serve: Serve hot, topped with your choice of avocado, sour cream, cilantro, or jalapeños. Enjoy your meal!
This recipe makes about 4 servings and can easily be doubled for larger families or meal prep. Adjust the spice level by choosing mild, medium, or hot enchilada sauce to suit your taste.
