Cheesy Beef Enchilada Pasta

This hearty enchilada pasta has become my family's go-to dinner solution on busy weeknights. Combining the bold flavors of Mexican enchiladas with the comfort of pasta creates a one-pot wonder that disappears faster than I can serve it.

I first created this recipe during a particularly chaotic week when I needed something quick that would please everyone. What started as a kitchen experiment has become our most requested dinner, especially when cousins or friends are joining us at the table.

Ingredients

• 1 tbsp olive oil: Adds a base for sautéing and prevents sticking
• 1 cup yellow onion, diced: Builds flavor foundation
• 1 pound ground beef: Provides hearty protein but can substitute turkey for lighter option
• 3 teaspoons taco seasoning: Creates authentic Mexican flavor profile
• 20 ounces enchilada sauce: The star ingredient that infuses every bite
• 2 cups beef broth: Creates the cooking liquid for pasta and adds richness
• 8 ounces dry rotini pasta: Perfect shape for trapping sauce in its spirals
• 1 1/2 cups cheese: Creates the irresistible melty goodness
• Optional ingredients: 2 ounces cream cheese, adds unexpected creaminess; 1 cup corn, provides sweet pops of texture; various toppings like green onions, tomatoes, olives, sour cream, and cilantro

Step-by-Step Instructions

Heat the Base:

Add olive oil to a large deep skillet or dutch oven over medium heat until it shimmers slightly. This creates the perfect foundation for building flavors.

Soften the Aromatics:

Add diced onions to the hot oil and sauté for 2-3 minutes until they begin to turn translucent. Watch carefully as they should soften but not brown too much at this stage.

Brown the Beef:

Add ground beef to the pan with the softened onions. Break it apart with a wooden spoon as it cooks for 5-6 minutes until no pink remains. The beef should be evenly crumbled for the best texture in every bite.

Season the Mixture:

Sprinkle taco seasoning evenly over the meat mixture and stir thoroughly to coat every piece. Allow it to cook for an additional minute which blooms the spices and intensifies their flavor.

Create the Sauce Base:

Pour in enchilada sauce and broth then add the dry pasta. Stir everything together ensuring all pasta is submerged in the liquid. Cover the pan to trap steam which helps cook the pasta efficiently.

Simmer to Perfection:

Reduce heat to maintain a gentle simmer and cook for 15-20 minutes. Stir occasionally to prevent sticking and check pasta tenderness. The pasta will gradually absorb the flavorful liquid creating a rich sauce.

Add Optional Ingredients:

If using cream cheese, corn, or other mix-ins, add them during the final 2 minutes of cooking. This preserves their texture while allowing them to warm through and blend with the dish.

Finish with Cheese:

Remove the pan from heat and immediately stir in the cheese until completely melted and incorporated. The residual heat will create a silky smooth consistency without overcooking.

Garnish and Serve:

Top individual portions with your choice of fresh garnishes which add brightness, color, and textural contrast to the rich pasta.

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My family particularly loves when I add a dollop of sour cream and sprinkle of fresh cilantro right before serving. The contrast between the cool cream and the warm spiced pasta creates a magical bite that everyone fights over. Even my pickiest nephew asks for seconds.

Make It Your Own

This enchilada pasta welcomes creative variations to suit your family's preferences. For a vegetarian version simply omit the ground beef and double the beans or add plant-based meat alternatives. The enchilada sauce still provides that authentic flavor that makes this dish special regardless of the protein source.

Storage and Reheating

Store leftover enchilada pasta in airtight containers in the refrigerator for up to three days. The flavors actually develop further overnight making day two possibly even more delicious than the first serving. When reheating add a small splash of broth or water before microwaving to restore the saucy consistency that may thicken during storage.

Feeding a Crowd

This recipe easily doubles or even triples for larger gatherings. Simply use a larger pot and maintain the same cooking time. For potlucks or family dinners prepare the base recipe but bring toppings separately allowing guests to customize their own bowls. This interactive serving style makes the meal more fun and ensures everyone gets exactly what they love.

The Secret to Perfect Texture

The key to this dish lies in the pasta cooking directly in the sauce rather than separately. This technique allows the pasta to absorb all the enchilada flavors while releasing starches that naturally thicken the sauce. Different pasta brands may require slightly different cooking times so start checking for doneness around the 12-minute mark.

Frequently Asked Questions

→ Can I use a different protein besides ground beef?

Yes, ground turkey or chicken work great as substitutes for ground beef in this dish.

→ What can I substitute for taco seasoning?

You can combine cumin, chili powder, and garlic powder in equal parts to make a homemade taco seasoning blend.

→ Can I use a different type of pasta?

Yes, other short pasta shapes like penne, fusilli, or bow ties work well for this recipe.

→ How do I add cream cheese to the dish?

Stir in the cream cheese cubes 1-2 minutes before the pasta is done. This allows it to melt smoothly.

→ Can this be made vegetarian?

Absolutely! Omit the meat and use vegetable broth instead of beef broth. Add beans or extra veggies for protein.

→ How do I store leftovers?

Keep leftovers in an airtight container in the refrigerator for up to three days. Reheat in a skillet or microwave.

→ What toppings pair well with this dish?

Fresh toppings like diced tomatoes, green onions, cilantro, sour cream, or black olives enhance the dish’s flavors.