One-Skillet Beef Enchilada Pasta

Enchiladas grew from Mexican kitchens where chile sauce cloaks hearty fillings. This one-skillet spin folds that bold red sauce into pasta, lean beef, and melted cheese for easy weeknight comfort.

Serves 5 · 10 min prep · 30 min cook

Estimate for one serving

• 640 cal
• 36g protein
• 52g carbs
• 32g fat
• 6g fiber

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Ingredients

• 1 lb lean ground beef
• 12 oz uncooked rotini or penne
• 1 (15 oz) can red enchilada sauce
• 1 (10 oz) can diced tomatoes with green chiles
• 2 cups beef broth
• 2 cups shredded Mexican cheese blend
• 1 yellow onion, diced
• 3 garlic cloves, minced
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tbsp olive oil
• 1/4 cup fresh cilantro, chopped
• 1/2 cup sour cream
• 3/4 tsp kosher salt
• 1/2 tsp black pepper

Instructions

1. 1Heat olive oil in a large deep skillet or Dutch oven over medium-high heat. Add diced onion and cook 3–4 minutes until translucent.
2. 2Add ground beef, breaking it up with a wooden spoon. Season with chili powder, cumin, salt, and pepper. Cook 5–6 minutes until no pink remains; drain excess fat if needed.
3. 3Stir in minced garlic and cook 30 seconds until fragrant. Pour in enchilada sauce, diced tomatoes with green chiles (undrained), and beef broth. Bring to a boil.
4. 4Add the uncooked pasta and stir to submerge. Reduce heat to medium-low, cover, and simmer 12–14 minutes, stirring once halfway, until pasta is al dente and most liquid is absorbed.
5. 5Uncover, stir in shredded cheese until melted and creamy. Taste and adjust seasoning.
6. 6Remove from heat. Dollop sour cream over the top and sprinkle remaining cheese. Cover for 2 minutes to let the cheese melt.
7. 7Garnish generously with chopped cilantro. Scoop into bowls while still bubbling.
8. 8Serve with extra sour cream and hot sauce on the side for customizing heat.