Description
A delicious and easy One Pot Beef Enchilada Pasta recipe that combines the flavors of enchiladas with pasta in a convenient one-pot meal.
Ingredients
Beef Enchilada Pasta:
- 1 tablespoon extra virgin olive oil
- 1 pound lean ground beef (85-88%)
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 1-ounce packet of taco seasoning
- 2 1/4 cups dry rotini pasta
- 2 cups water
- 20 ounces red enchilada sauce (2 10-ounce cans)
- 2 cups shredded cheddar jack cheese (about 8 ounces)
Instructions
- Heat the oil over medium-high heat in a large skillet. Add the beef and onion, cook until beef is no longer pink and onion is soft. Drain excess grease.
- Add garlic and taco seasoning, cook until fragrant.
- Stir in pasta, water, and enchilada sauce, bring to a gentle boil.
- Reduce heat to medium-low, cover, and cook for 10-15 minutes until pasta is tender.
- Remove from heat, stir in cheese, and serve.
Notes
- Store leftovers in the refrigerator for 3-4 days.
- Freeze cooled pasta in an airtight container for up to three months.
- Use lean ground beef to avoid excess grease.
- Substitute ground beef with turkey or chicken.
- Use your favorite pasta shape and shredded cheese.
- Adjust spice level with enchilada sauce and cayenne if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 5g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 85mg
