One-Pan Enchilada Pasta That's Creamier, Faster, and Way More Flavorful Than Takeout
This one-pan enchilada pasta is creamy, spicy, and ready in 30 minutes. No boiling water separately, no colander to wash — just pure flavor in one skillet.
Equipment
- Large Skillet or Dutch Oven with Lid
- Wooden spoon or spatula
Ingredients
Meat
- 1 lb ground beef
Sauce and Pasta
- 1 can (28 oz) red enchilada sauce
- 1 can (4 oz) diced green chiles (with liquid)
- 1 can (14 oz) diced tomatoes (undrained)
- 2 cups chicken or vegetable broth
- 12 oz short pasta (rotini, penne, or shells)
Spice Blend
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Cheese and Toppings
- 2 cups shredded Mexican blend cheese (divided)
- Fresh cilantro for garnish
- Green onions for garnish
- Sour cream for serving (optional)
Instructions
- Brown the beef: Heat your skillet over medium-high heat. Add the ground beef and cook, breaking it up with your spoon, until it is deeply browned and crispy in places, about 6-7 minutes. Remove the beef to a plate with a slotted spoon, leaving the drippings in the pan.
- Bloom the spices: Reduce the heat to medium. Add a splash of oil if the pan looks dry, then add 1 tablespoon cumin, 1 tablespoon chili powder, 1 teaspoon garlic powder, and 1 teaspoon onion powder. Stir constantly for 30 seconds until fragrant.
- Build the sauce: Pour in the enchilada sauce, the diced green chiles (with their liquid), and one can of diced tomatoes (14 oz, undrained). Stir vigorously, scraping up all those browned bits from the bottom of the pan.
- Cook the pasta: Add 2 cups of chicken or vegetable broth and the 12 oz of pasta. Stir everything together. Bring it to a boil, then cover, reduce the heat to a gentle simmer, and cook for 10-12 minutes. Stir once halfway through.
- Finish it: Turn off the heat. Stir in 1 cup of the shredded cheese, then top with the remaining cheese and the cooked beef. Cover for 2-3 minutes until the cheese is completely melted and glossy.
- Fresh toppings: Sprinkle generously with chopped cilantro and sliced green onions. Serve straight from the pan with a dollop of sour cream if desired.
Notes
Don't overcook the pasta; check it a minute or two before package directions. Use full-fat cheese for best melt. The liquid will look like a lot but the pasta absorbs it perfectly. Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 2 months. Reheat with a splash of broth or water.
For swaps: Use ground chicken or black beans for vegetarian. For gluten-free, use certified GF pasta. To make it creamier, stir in 1/4 cup sour cream or cream cheese at the end.