Cheesy Enchilada Pasta Delight

This enchilada pasta combines the bold flavors of Mexican cuisine with the comfort of a hearty pasta dish. The pasta cooks directly in the enchilada sauce, absorbing all those delicious flavors while creating a one-pot meal that's perfect for busy weeknights. My family requests this whenever we need something satisfying that doesn't require hours in the kitchen.

I first created this recipe when I needed to feed my hungry teenagers after soccer practice but was short on time. They devoured it so completely that it's now in our regular dinner rotation, especially on those hectic weeknights.

Ingredients

• 1 tbsp olive oil: provides the base for sautéing and adds richness to the dish
• 1 cup yellow onion: diced creates a flavor foundation
• 1 pound ground beef: adds protein and hearty texture
• 3 teaspoons taco seasoning: infuses authentic Mexican flavor throughout
• 20 ounces enchilada sauce: the key ingredient that gives this pasta its distinctive taste
• 2 cups beef broth: creates the cooking liquid that the pasta absorbs
• 8 ounces dry rotini pasta: the spiral shape catches all the delicious sauce
• 1 1/2 cups cheese: creates that irresistible gooey texture everyone loves

Step-by-Step Instructions

Sauté The Aromatics:

Heat olive oil in a large deep skillet over medium heat until it shimmers. Add the diced onions and cook them for 2-3 minutes, stirring occasionally until they become translucent and begin to soften. This creates a flavor foundation for the entire dish.

Brown The Meat:

Add ground beef to the softened onions and cook for 5-6 minutes until no longer pink. Use a wooden spoon to break the meat into small crumbles as it cooks. Leaner beef works best here to avoid excess grease.

Season The Mixture:

Sprinkle the taco seasoning evenly over the meat mixture and stir thoroughly to coat every bit of meat. Allow this to cook for one additional minute which blooms the spices and intensifies their flavor throughout the dish.

Create The Cooking Liquid:

Pour in the enchilada sauce and beef broth, then add the dry pasta. Stir everything together until well combined, making sure all pasta is submerged in the liquid. Cover the pan with a tight-fitting lid to trap the steam.

Simmer Until Tender:

Bring the mixture to a boil, then reduce to a simmer. Cook for 15-20 minutes, stirring occasionally to prevent sticking. The pasta will gradually absorb the flavorful liquid and become tender. Different pasta brands may require slightly different cooking times.

Add The Finishing Touches:

If using cream cheese, corn or other optional ingredients, stir them in during the final 2 minutes of cooking. Remove the pan from heat once pasta is tender and most liquid has been absorbed.

Melt The Cheese:

Immediately stir in the cheese while the pasta is still hot, allowing it to melt completely and create a creamy texture throughout the dish. The residual heat will be enough to melt the cheese perfectly.

Garnish And Serve:

Top with your choice of garnishes like green onions, fresh tomatoes, black olives, sour cream or cilantro for added freshness and texture. Serve immediately while hot and cheesy.

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The enchilada sauce is truly the star ingredient here. I discovered that using authentic Mexican brands rather than generic versions makes a noticeable difference in the final flavor. My grandmother always said the sauce makes or breaks Mexican dishes, and she was absolutely right with this one.

Make It Your Own

This enchilada pasta welcomes customization based on your family's preferences. For a spicier version, add a diced jalapeño with the onions or use hot enchilada sauce. If you prefer a milder dish, stick with mild sauce and increase the cheese amount for added creaminess. The recipe works beautifully as written, but don't be afraid to adjust the heat level to suit your taste.

Storage and Reheating

This pasta actually tastes even better the next day as the flavors continue to meld overnight. Store leftovers in an airtight container in the refrigerator for up to three days. When reheating, add a splash of water or broth to help loosen the sauce, as the pasta will continue to absorb liquid as it sits. Microwave in 30-second intervals, stirring between each, until heated through.

Time-Saving Tips

To make this recipe even quicker, use pre-diced onions from the produce section. You can also prepare the ground beef mixture ahead of time and refrigerate it for up to two days before completing the recipe. This makes weeknight assembly incredibly fast. Keeping cooked, seasoned ground beef in your freezer is another great time-saver for this and many other recipes.

Serving Suggestions

Serve this enchilada pasta with a simple side salad dressed with lime vinaigrette for a complete meal. A basket of warm tortilla chips also makes a fun addition to scoop up any extra sauce. For entertaining, set up a topping bar with various garnishes so guests can customize their own bowls. A slice of warm cornbread on the side is another fantastic complement to the Mexican flavors.

Frequently Asked Questions

→ Can I use a different type of meat?

Yes, ground turkey or chicken makes a great substitute for ground beef and pairs well with the seasonings.

→ What type of cheese works best?

Monterey Jack, cheddar, or Colby cheese are excellent choices for a creamy, rich flavor in this dish.

→ Can I make this dish vegetarian?

Absolutely. Skip the meat and add extra vegetables like bell peppers, zucchini, or mushrooms for a meat-free version.

→ What can I use instead of rotini pasta?

You can substitute rotini with other short pasta shapes like penne, fusilli, or farfalle without affecting the recipe.

→ How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stove or in the microwave with a splash of broth if needed.

→ Can I make this dish in advance?

Yes, you can prepare it in advance and reheat when ready to serve. Just ensure you don't overcook the pasta.