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Enchilada Pasta (One-Pot, 25-Minute Meal): The Ultimate Comfort Food for Busy Weeknights

Enchilada Pasta (One-Pot, 25-Minute Meal): The Ultimate Comfort Food for Busy Weeknights
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This Enchilada Pasta is cheesy, beefy, and bursting with bold Mexican-inspired flavors. The pasta cooks right in the enchilada sauce, soaking up all that rich, savory goodness while keeping cleanup to a minimum. It’s the perfect quick weeknight dinner when you want comfort food with a little kick—no extra pots required!

Ingredients

Scale

Main Ingredients

  • 1 Tbsp olive oil

  • 1 cup yellow onion, diced

  • 1 pound ground beef (ground turkey may be substituted)

  • 3 tsp taco seasoning
    (or equal parts cumin, chili powder, and garlic powder)

  • 20 oz enchilada sauce (19 oz works fine)

  • 2 cups beef broth (or chicken broth)

  • 8 oz dry rotini pasta (or similar pasta shape)

  • 1½ cups Monterey Jack, Colby, or cheddar cheese, shredded

Optional Add-Ins & Toppings

  • 2 oz cream cheese, cut into 1-inch cubes

  • 1 cup corn, thawed if frozen

  • Green onions

  • Fresh diced tomatoes

  • Black olives

  • Sour cream

  • Fresh cilantro

Instructions

  1. Sauté the Onion
    Heat olive oil in a large deep skillet or Dutch oven over medium heat. Add diced onion and sauté for 2–3 minutes until softened.

  2. Cook the Beef
    Add ground beef and cook for 5–6 minutes, breaking it up as it browns, until no longer pink.

  3. Season
    Stir in taco seasoning (or spice blend) and cook for 1 minute to bloom the spices.

  4. Add Pasta & Sauce
    Pour in enchilada sauce, broth, and dry pasta. Stir well, cover, and bring to a boil.

  5. Simmer
    Reduce heat to a simmer and cook for 15–20 minutes, stirring occasionally, until pasta is tender and most liquid is absorbed.

  6. Optional Mix-Ins
    If using cream cheese, sour cream, or corn, stir them in during the last 2 minutes of cooking.

  7. Finish with Cheese
    Remove from heat and stir in shredded cheese until melted and creamy.

  8. Serve
    Garnish with your favorite toppings and serve warm.

Notes

  • Pasta cook times vary—stir occasionally to prevent sticking.

  • For extra creaminess, add the cream cheese—it makes the sauce rich and velvety.

  • Want heat? Use spicy enchilada sauce or add diced jalapeños.

  • Leftovers keep well in the fridge for up to 3 days.

Find it online: https://tastyquickly.com/enchilada-pasta-one-pot-25-minute-meal-the-ultimate-comfort-food-for-busy-weeknights/