Beef Enchilada One-Pan Dish

This Beef Enchilada Pasta One-Pan Meal combines the best of Mexican flavors and creamy pasta comfort in a single skillet. Juicy ground beef, zesty enchilada sauce, and tender pasta are brought together with melted cheese for a dinner everyone will love.

I created this recipe when my family was craving enchiladas but I didn't have time for all the rolling and baking. Now it's requested at least twice a month, especially on busy school nights when we need something hearty but quick.

Ingredients

• Olive oil: Provides the perfect base for browning the beef and prevents sticking
• Ground beef: Gives hearty protein and rich flavor, look for 85/15 for best flavor balance
• Yellow onion: Adds sweetness and depth when it gets golden brown
• Fresh garlic cloves: Deliver more aromatic flavor than pre-minced versions
• Beef broth: Creates the cooking liquid for the pasta while adding meaty richness
• Enchilada sauce: Provides authentic Mexican flavor without extra work, choose medium spice for family-friendly heat
• Diced tomatoes: Add texture and acidity balance with their juice helping cook the pasta
• Dried pasta: Preferably penne or elbow macaroni for the perfect sauce-catching shape
• Cheddar cheese: Brings sharp flavor and beautiful golden color when melted
• Monterey Jack cheese: Adds creaminess and mild flavor that balances the cheddar
• Optional cilantro: Brings fresh herbal notes that brighten the rich dish
• Optional red pepper flakes: Allow each person to customize their heat level

Step-by-Step Instructions

Brown the Beef:

Heat olive oil in a large deep skillet over medium-high heat until shimmering but not smoking. Add ground beef and break it into small pieces with a wooden spoon. Cook for about 5 minutes until no pink remains and edges are starting to get crispy. Drain excess grease leaving just enough to cook the vegetables.

Sauté Aromatics:

Add diced onion to the skillet with the browned beef. Cook for 3 to 4 minutes until onion becomes translucent and starts to soften. Add minced garlic and cook for 30 seconds more until fragrant but not browned as garlic can become bitter when overcooked.

Create the Sauce:

Pour beef broth into the skillet scraping the bottom to release any browned bits, these contain tremendous flavor. Add enchilada sauce and undrained diced tomatoes, stirring to combine everything into a uniform sauce base that will flavor and cook the pasta.

Cook the Pasta:

Add the uncooked pasta directly to the sauce mixture and stir well to ensure all pieces are submerged. Bring the liquid to a gentle boil then reduce heat to maintain a simmer. Cover the skillet with a lid and cook for 15 to 20 minutes, stirring occasionally to prevent sticking, until pasta is tender but still has a slight bite.

Cheese Finishing:

Once pasta has reached al dente texture, remove skillet from heat. Add both cheeses in handfuls, stirring after each addition until completely melted and incorporated, creating a creamy sauce that clings to every pasta piece.

Garnish and Serve:

Sprinkle fresh cilantro over the top if using and offer red pepper flakes on the side for heat lovers. Serve immediately while cheese is still melty and everything is steaming hot.

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The enchilada sauce is truly the star ingredient here. I discovered that using authentic Mexican brands rather than generic store versions makes a noticeable difference in depth of flavor. My grandmother who grew up in New Mexico always says good enchilada sauce should have a complex flavor not just heat which is exactly what this dish showcases.

Storage and Reheating

This dish keeps beautifully in the refrigerator for up to 3 days in an airtight container. The pasta will absorb more sauce as it sits, making the dish even more flavorful. To reheat, add a splash of beef broth or water before microwaving in 30-second intervals, stirring between each until heated through. The texture stays surprisingly good, unlike many pasta dishes that can become mushy when reheated.

Smart Substitutions

Ground turkey or chicken works wonderfully for a lighter version with less fat. Just add an extra tablespoon of olive oil since these leaner meats have less natural fat. For a vegetarian adaptation, replace the beef with black beans and diced bell peppers and use vegetable broth instead of beef. Gluten-free pasta can be substituted, but you may need to adjust cooking time according to package directions as these varieties often cook differently.

Serving Suggestions

This one-pan meal shines with simple sides that complement without competing. A crisp green salad with lime vinaigrette provides perfect contrast to the rich pasta. For authentic Mexican restaurant vibes, serve with a side of guacamole and tortilla chips. Set up a topping bar with extra cheese, sour cream, sliced avocado, pickled jalapeños, and lime wedges allowing everyone to customize their bowl.

Frequently Asked Questions

→ Can I use a different type of meat?

Yes, you can substitute ground turkey, chicken, or even plant-based ground meat for a lighter or vegetarian option.

→ What type of pasta works best?

Penne or elbow pasta is ideal, but other short pasta varieties like rotini or rigatoni can also work well.

→ How can I make it spicier?

For extra heat, add chopped jalapeños, red pepper flakes, or a splash of hot sauce.

→ Can I make this dish in advance?

Yes, you can prepare the dish ahead of time and store it in the refrigerator for up to three days. Reheat on the stove or microwave, adding a splash of broth if needed.

→ What garnish works best with this dish?

Freshly chopped cilantro adds a vibrant touch, but you can also use green onions or sliced avocado for variety.