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1 Pot Beef Enchilada Pasta in 30 Minutes

enchilada pasta
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Make this easy One-Pot Cheesy Beef Enchilada Pasta tonight. This recipe delivers all the rich, cheesy, Tex-Mex flavor of classic enchiladas without the fuss. You finish the entire meal in one pot, meaning minimal cleanup for a perfect weeknight dinner for your family. Leo brings you a comforting dish that tastes like it simmered all day.

Ingredients

Scale
  • 1 pound ground beef
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 (10 ounce) can diced tomatoes and green chilies (like Rotel), undrained
  • 1 (15 ounce) can tomato sauce
  • 1 cup beef broth
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 8 ounces uncooked elbow macaroni or small shell pasta
  • 1/2 cup heavy cream or milk
  • 1 cup shredded Monterey Jack cheese
  • 1 cup shredded cheddar cheese
  • Optional toppings: sour cream, cilantro, sliced black olives

Instructions

  1. Brown the ground beef and chopped onion in a large pot or Dutch oven over medium heat. Drain off any excess fat.
  2. Add the minced garlic, chili powder, cumin, oregano, salt, and pepper to the pot. Cook for one minute until fragrant.
  3. Pour in the diced tomatoes and green chilies, tomato sauce, and beef broth. Stir well to combine everything.
  4. Bring the mixture to a boil.
  5. Add the uncooked pasta to the boiling sauce. Stir immediately to prevent sticking.
  6. Reduce the heat to low, cover the pot, and simmer for 12 to 15 minutes, or until the pasta is tender. Stir occasionally while simmering.
  7. Remove the pot from the heat. Stir in the heavy cream or milk until the sauce is creamy.
  8. Add the shredded Monterey Jack and cheddar cheeses. Stir until the cheese is completely melted and the sauce is smooth and cheesy.
  9. Serve immediately with your favorite toppings.

Notes

  • For a spicier kick, use the hot version of diced tomatoes and green chilies.
  • If you prefer chicken, substitute pulled, pre-cooked chicken for the ground beef. Add it in step 6 when stirring in the cream.
  • If the sauce seems too thick after simmering, add a splash more beef broth or water until you reach your desired consistency.

Nutrition

Find it online: https://savoryskies.com/one-pot-beef-enchilada-pasta/