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.
Ingredients
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)
Instructions
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.
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.
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.
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.
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.
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