Beef Enchilada Pasta One-Pan Meal: Tex-Mex Meets Cheesy Pasta Night

What the heck is this?
Imagine everything you love about beef enchiladas—seasoned ground beef, bold spices, tangy enchilada sauce, and melty cheese—but stirred into a creamy, spicy, pasta-packed skillet. That’s this dish in a nutshell. No rolling tortillas, no baking pans, no fuss. Just one pan, one spoon, and about 35 minutes between you and Tex-Mex comfort food bliss. It’s bold, hearty, and the kind of weeknight dinner that satisfies every craving in one bite.

Why You’ll Love This Recipe
It’s one-pan, one-and-done magic. You’ve got protein, carbs, sauce, and cheese all cozied up together, and cleanup is minimal. This recipe uses pantry staples, is easy to customize, and it reheats beautifully—perfect for meal prep or leftovers that don’t feel like leftovers. Plus, it’s picky-eater approved and feeds a hungry crowd. Think hamburger helper but grown up, with a Southwest twist.

The Good Stuff You’ll Need

• 1 tablespoon olive oil
• 1 pound ground beef (80/20 or lean)
• ½ medium onion, diced
• 2 cloves garlic, minced
• 1 (1 oz) packet taco seasoning (or use your own blend)
• 2 tablespoons tomato paste
• 2 cups beef or chicken broth
• 1 (10 oz) can red enchilada sauce
• 1 (10 oz) can diced tomatoes with green chiles (like Rotel)
• 8 ounces dry pasta (elbow, penne, or rotini work well)
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack or pepper jack cheese
• ¼ cup sour cream (optional for creaminess)
• Salt and pepper to taste
• Chopped green onions, fresh cilantro, jalapeños, or crushed tortilla chips (for topping)

Let’s Do This

1. Heat the oil in a large deep skillet or Dutch oven over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon. Drain excess grease if needed.
2. Add onion and garlic and cook for 2–3 minutes until soft and fragrant. Stir in taco seasoning and tomato paste and cook for another minute to wake up those spices.
3. Pour in the broth, enchilada sauce, and diced tomatoes. Stir everything together, then mix in the dry pasta. Make sure the noodles are mostly submerged.
4. Bring to a simmer, then reduce heat to medium-low. Cover and cook for 12–15 minutes, stirring occasionally, until the pasta is tender and the sauce is thickened.
5. Stir in sour cream if using, then sprinkle the cheese evenly over the top. Cover for 2–3 minutes until the cheese is melty, or broil uncovered in the oven for a golden top if your pan is oven-safe.
6. Taste and adjust for salt and spice. Serve hot with your favorite toppings.

Serving Suggestions
Top with green onions, a sprinkle of cilantro, crushed tortilla chips for crunch, or a scoop of guac on the side. Want a full meal? Add a quick green salad or roasted corn. It’s also amazing with a drizzle of hot sauce or a side of refried beans.

Switch It Up

• Use ground turkey or chicken instead of beef.
• Go vegetarian with black beans and corn in place of meat.
• Add chopped bell peppers or frozen corn for extra veggies.
• Swap the pasta for gluten-free noodles or even cooked rice (reduce the liquid slightly).
• Want it spicier? Add a minced jalapeño or a dash of chipotle powder.

Make-Ahead Tips
Make the full dish ahead and reheat portions as needed. It keeps in the fridge for up to 4 days and reheats well in the microwave or on the stovetop. You can also freeze it—just cool completely and freeze in airtight containers for up to 2 months. Defrost in the fridge overnight before reheating.

Questions People Actually Ask
Can I use homemade enchilada sauce? Absolutely—it’ll taste even better. Just keep the total liquid around 2½ cups to cook the pasta properly.
Will this work with gluten-free pasta? Yes, but keep an eye on the cook time—gluten-free noodles can get mushy faster.
Can I double the recipe? Yes, but use a larger pot and increase the simmer time a bit.
Can I bake it instead of cooking on the stovetop? You can transfer the mixture to a casserole dish, cover, and bake at 375°F until bubbly and the pasta is tender—about 25–30 minutes.

Beef Enchilada Pasta One-Pan Meal: Tex-Mex Meets Cheesy Pasta Night

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• Author: Tyla
• Total Time: 35 minutes
• Yield: 4–6 servings 1x

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Description

Imagine everything you love about beef enchiladas—seasoned ground beef, bold spices, tangy enchilada sauce, and melty cheese—but stirred into a creamy, spicy, pasta-packed skillet. That’s this dish in a nutshell. No rolling tortillas, no baking pans, no fuss. Just one pan, one spoon, and about 35 minutes between you and Tex-Mex comfort food bliss. It’s bold, hearty, and the kind of weeknight dinner that satisfies every craving in one bite.

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Ingredients

Scale 1x2x3x

• 1 tablespoon olive oil

• 1 pound ground beef (80/20 or lean)

• ½ medium onion, diced

• 2 cloves garlic, minced

• 1 (1 oz) packet taco seasoning (or use your own blend)

• 2 tablespoons tomato paste

• 2 cups beef or chicken broth

• 1 (10 oz) can red enchilada sauce

• 1 (10 oz) can diced tomatoes with green chiles (like Rotel)

• 8 ounces dry pasta (elbow, penne, or rotini work well)

• 1 cup shredded cheddar cheese

• 1 cup shredded Monterey Jack or pepper jack cheese

• ¼ cup sour cream (optional for creaminess)

• Salt and pepper to taste

• Chopped green onions, fresh cilantro, jalapeños, or crushed tortilla chips (for topping)

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Instructions

1. Heat the oil in a large deep skillet or Dutch oven over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon. Drain excess grease if needed.

2. Add onion and garlic and cook for 2–3 minutes until soft and fragrant. Stir in taco seasoning and tomato paste and cook for another minute to wake up those spices.

3. Pour in the broth, enchilada sauce, and diced tomatoes. Stir everything together, then mix in the dry pasta. Make sure the noodles are mostly submerged.

4. Bring to a simmer, then reduce heat to medium-low. Cover and cook for 12–15 minutes, stirring occasionally, until the pasta is tender and the sauce is thickened.

5. Stir in sour cream if using, then sprinkle the cheese evenly over the top. Cover for 2–3 minutes until the cheese is melty, or broil uncovered in the oven for a golden top if your pan is oven-safe.

6. Taste and adjust for salt and spice. Serve hot with your favorite toppings.

Notes

• Use ground turkey or chicken instead of beef.

• Go vegetarian with black beans and corn in place of meat.

• Add chopped bell peppers or frozen corn for extra veggies.

• Swap the pasta for gluten-free noodles or even cooked rice (reduce the liquid slightly).

• Want it spicier? Add a minced jalapeño or a dash of chipotle powder.

• Prep Time: 10 minutes
• Cook Time: 25 minutes

Nutrition

• Calories: ~540 kcal per serving
• Fat: ~24g
• Carbohydrates: ~50g
• Protein: ~27g