If you’re craving Tex-Mex comfort without the pile of dirty dishes, this Beef Enchilada Pasta One Pan Meal is your dream dinner. It merges all the hearty satisfaction of beef enchiladas with the convenience and creamy texture of a pasta skillet. Ground beef, pasta spirals, and melty cheese swim together in a bold enchilada sauce, making it a go-to for busy weeknights.
This dish strikes a balance between cozy and punchy. It’s flavorful enough to impress guests yet simple enough to whip up in 30 minutes. Whether you’re feeding a hungry family or prepping lunches for the week, this one-pan wonder earns a permanent spot in your meal rotation.
Ingredients for this Beef Enchilada Pasta One Pan Meal
- 1 tablespoon olive oil
- 1 pound ground beef
- 1/2 onion, finely diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- Salt and pepper to taste
- 2 cups rotini or fusilli pasta (uncooked)
- 2 cups beef broth
- 1 can (10 oz) red enchilada sauce
- 1/2 cup canned diced tomatoes (optional)
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack or pepper jack cheese
- Fresh cilantro, chopped (for garnish)
Step 1: Sauté the Aromatics
Heat olive oil in a large skillet over medium heat. Add diced onion and cook for about 2-3 minutes until softened. Stir in garlic and cook for an additional 30 seconds until fragrant.
Step 2: Brown the Beef
Add ground beef to the skillet. Break it up with a spatula and cook until no longer pink. Season with cumin, smoked paprika, cayenne pepper (if using), and salt and pepper. Stir to combine well.
Step 3: Add Liquids and Pasta
Pour in the beef broth and enchilada sauce. Stir in the uncooked pasta and diced tomatoes. Bring the mixture to a boil, then reduce heat to a simmer. Cover and cook for 12-15 minutes or until the pasta is tender.
Step 4: Stir in the Cheese
Once the pasta is cooked, remove the lid and stir in the cheddar and Monterey Jack cheeses. Let it melt into the pasta, creating a creamy, cheesy coating.
Step 5: Garnish and Serve
Top with chopped fresh cilantro and serve directly from the skillet. Optionally, add a dollop of sour cream or sliced jalapeños for extra flair.
Frequently Asked Questions
How spicy is this dish?
The spice level is mild, especially if you skip the cayenne. You can dial it up with spicy enchilada sauce or extra jalapeños.
Can I use a different type of pasta?
Yes! Penne, shells, or even elbow macaroni work just fine. Just adjust the cooking time if needed.
Is this dish gluten-free?
It can be made gluten-free by using gluten-free pasta and checking that your enchilada sauce and broth are certified gluten-free.
What cheese substitutes work well?
Feel free to swap in Mexican blend cheese, Colby jack, or even mozzarella for a milder taste.
Can I add vegetables?
Definitely. Bell peppers, corn, or zucchini make tasty and colorful additions.
Can I prepare this ahead of time?
Yes, you can make the entire dish in advance and reheat it, or prep the components (like browning the beef) ahead of time.
Beef Enchilada Pasta One Pan Meal
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4–6 servings 1x
- Category: Dinner
Description
Looking for an easy dinner idea that delivers on flavor and comfort? This Beef Enchilada Pasta One Pan Meal brings together savory ground beef, pasta, and bold enchilada sauce in a cheesy, satisfying skillet dish. It’s a quick dinner solution perfect for busy weeknights, ideal for family dinners or meal prep. With just one pan, cleanup is a breeze—and the taste is unbeatable. Whether you need quick comfort food, weeknight dinner ideas, or something hearty for a gathering, this easy recipe is sure to become a favorite.
Ingredients
1 tablespoon olive oil
1 pound ground beef
1/2 onion, finely diced
2 cloves garlic, minced
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper (optional)
Salt and pepper to taste
2 cups rotini or fusilli pasta (uncooked)
2 cups beef broth
1 can (10 oz) red enchilada sauce
1/2 cup canned diced tomatoes (optional)
1 cup shredded cheddar cheese
1/2 cup shredded Monterey Jack or pepper jack cheese
Fresh cilantro, chopped (for garnish)
Instructions
- Heat olive oil in a large skillet over medium heat. Add diced onion and cook for 2-3 minutes until soft.
- Stir in garlic and cook 30 seconds more.
- Add ground beef. Break it up and cook until no longer pink. Season with cumin, paprika, cayenne, salt, and pepper.
- Stir in beef broth, enchilada sauce, pasta, and diced tomatoes. Bring to a boil.
- Reduce heat and cover. Simmer for 12-15 minutes or until pasta is tender.
- Stir in cheddar and Monterey Jack cheeses until melted.
- Garnish with cilantro and serve hot.