Enchilada Pasta Recipe
This enchilada pasta recipe is a delicious fusion of traditional Mexican enchiladas and pasta. Combining flavors like enchilada sauce, cheese, and pasta, it's a perfect comfort dish for any occasion. Make it in just 30 minutes for a family-friendly meal that’s sure to be a hit!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-American
Ingredients
Scale
- 12 oz pasta (penne or rotini)
- 1 lb ground beef or chicken
- 1 onion, diced
- 1 can enchilada sauce (10 oz)
- 1 can diced tomatoes (14.5 oz)
- 1 cup corn kernels (frozen or canned)
- 1 can black beans (15 oz), drained
- 2 cups shredded cheese (cheddar or Mexican blend)
- 1 tbsp olive oil
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- Fresh cilantro, for garnish
- Sour cream, for serving
Instructions
- Cook pasta according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add onion and sauté until softened.
- Add ground beef (or chicken) to the skillet and cook until browned. Drain excess fat.
- Stir in enchilada sauce, diced tomatoes, corn, black beans, cumin, chili powder, salt, and pepper. Simmer for 5-7 minutes.
- Stir in the cooked pasta and 1 cup of shredded cheese until well combined.
- Sprinkle the remaining cheese on top and cover until the cheese melts.
- Serve with fresh cilantro and sour cream.
Notes
- You can make this recipe vegetarian by omitting the meat and adding extra beans or veggies.
- Adjust the spice level by using mild or hot enchilada sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 6 g
- Sodium: 920 mg
Find it online: https://sandrarecipes.com/enchilada-pasta-recipe/