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Easy One Pot Beef Enchilada Pasta

A wooden spoon lifts a serving of cheesy enchilada pasta, showing long, gooey cheese pulls over the skillet.
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Make this easy one pot beef enchilada pasta for a quick, flavorful weeknight dinner. This skillet meal combines seasoned ground beef, tender pasta, and rich enchilada sauce, finishing with melted cheese for a comforting Tex-Mex experience with minimal cleanup.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon taco seasoning
  • 1 (10 ounce) can red enchilada sauce
  • 1 (14.5 ounce) can diced tomatoes with green chilies, undrained
  • 3 cups chicken broth
  • 8 ounces rotini pasta (or other short pasta shape)
  • 1 cup milk
  • 1 1/2 cups shredded Mexican cheese blend
  • 1/4 cup chopped fresh cilantro, for garnish (optional)

Instructions

  1. Heat the olive oil in a large, deep skillet or Dutch oven over medium heat. Add the ground beef and cook until browned, breaking it up as it cooks. Drain off any excess grease.
  2. Add the chopped onion to the skillet and cook until softened, about 5 minutes. Stir in the minced garlic and taco seasoning and cook for 1 minute until fragrant.
  3. Pour in the enchilada sauce, diced tomatoes with green chilies, and chicken broth. Bring the mixture to a simmer.
  4. Stir in the dry rotini pasta. Reduce the heat to medium-low, cover the skillet, and cook for 12 to 15 minutes, stirring occasionally to prevent the pasta from sticking to the bottom. The pasta should be tender and most of the liquid absorbed.
  5. Stir in the milk. Continue to cook, uncovered, for 2 to 3 minutes until the sauce thickens slightly.
  6. Remove the skillet from the heat. Sprinkle the shredded cheese evenly over the top of the pasta mixture. Cover the skillet again for 3 to 5 minutes, allowing the cheese to melt completely.
  7. Stir gently to incorporate the melted cheese into the pasta. Garnish with fresh cilantro, if desired, before serving.

Notes

  • For a chicken version, substitute the ground beef with 2 cups of cooked, shredded chicken added in step 4 after the pasta has cooked for 10 minutes.
  • If you prefer a thinner sauce, add an extra 1/4 cup of chicken broth during the simmering stage.
  • This recipe is a great base for a quick dinner idea; feel free to add a can of drained black beans with the broth for extra fiber.

Nutrition

Find it online: https://blissbatter.com/easy-one-pot-enchilada-pasta/