Oh my goodness, let me tell you about this enchilada pasta! It’s like the best of both worlds, marrying the comforting, hearty vibes of pasta with the zesty, bold flavors of enchiladas. Trust me, once you try this dish, it’s going to become a family favorite! I stumbled upon this recipe one chilly evening when I had a craving for both enchiladas and pasta. I thought, why not combine them? And wow, what a delightful twist it turned out to be! It’s so easy to whip up and perfect for weeknight dinners when you want something quick yet satisfying. The blend of spices, cheese, and tender pasta will make your taste buds dance! Get ready to serve up a dish that’s sure to impress!

Ingredients List

Here’s what you’ll need to make this delicious enchilada pasta! Don’t worry, it’s all pretty simple and straightforward. Let’s dive in:

8 oz pasta: You can use any shape you like! I often go for penne or rotini because they hold onto the sauce so well, but feel free to get creative!
1 lb ground beef: This adds that hearty, meaty flavor. If you want a lighter option, you could swap this out for ground turkey!
1 can (10 oz) enchilada sauce: Look for your favorite brand, or you can even make your own if you’re feeling adventurous. The sauce is what brings the enchilada goodness!
1 cup shredded cheese: I love using a blend of cheddar and Monterey Jack for that melty, gooey topping, but use whatever cheese you adore.
1 cup black beans, drained: These add a nice texture and boost the protein. Plus, they’re super filling!
1 cup corn: Fresh, frozen, or canned—whatever you have on hand works! It adds a lovely sweetness to balance the spices.
1/2 cup chopped onions: Use yellow or white onions for a classic flavor. Sauté them until they’re soft and aromatic—it makes a world of difference!
1 tbsp olive oil: This is for cooking the onions and beef. You can substitute it with another oil if you prefer.
1 tsp cumin: This spice gives a warm, earthy flavor that’s just perfect in this dish.
1 tsp chili powder: For that extra kick! Adjust the amount to your heat preference.

Gather these ingredients, and you’re all set to create something amazing!

How to Prepare Enchilada Pasta

Alright, let’s get cooking! This enchilada pasta comes together in just a few simple steps, and I promise it’ll be worth it. Here’s how to make it:

First, bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente, usually about 8-10 minutes. Drain and set aside.
While the pasta is cooking, heat 1 tablespoon of olive oil in a large skillet over medium heat. Once hot, toss in the chopped onions. Sauté for about 3-4 minutes until they’re soft and fragrant.
Next, add 1 pound of ground beef to the skillet. Brown the beef, breaking it up with a spatula, for about 5-7 minutes. You want it fully cooked and no longer pink.
Now, stir in 1 teaspoon of cumin and 1 teaspoon of chili powder. Mix everything well for about a minute to let those spices bloom.
Time to add the good stuff! Pour in the enchilada sauce, followed by the black beans and corn. Stir everything together and let it simmer for about 2-3 minutes, so those flavors meld perfectly.
Now, combine the cooked pasta with the meat mixture in the skillet. Toss gently until all the pasta is coated in that delicious sauce.
Transfer the mixture to a baking dish and top it with 1 cup of shredded cheese. Bake in a preheated oven at 350°F (175°C) for about 20 minutes, or until the cheese is bubbly and golden.

And voilà! You’ve got yourself a scrumptious enchilada pasta that’s ready to be devoured. Get those forks ready!

Why You’ll Love This Recipe

It’s a quick and easy one-pot meal, perfect for busy weeknights!
The unique fusion of enchiladas and pasta creates a flavor explosion that’s simply irresistible.
Hearty ingredients like ground beef, black beans, and cheese make it super satisfying.
You can customize it with your favorite veggies or spices for a personal touch.
It’s a crowd-pleaser, making it ideal for family dinners or casual gatherings!

Tips for Success

Want to make your enchilada pasta even more amazing? Here are some of my favorite tips! First, don’t be afraid to mix up the proteins—ground turkey or chicken work beautifully if you want something lighter. If you’re looking for a vegetarian option, try using lentils or crumbled tofu instead of meat! Also, consider adding fresh bell peppers or zucchini to the skillet for an extra veggie boost.

For a spicier kick, throw in some diced jalapeños or a splash of hot sauce when you add the enchilada sauce. And if you’re a cheese lover like me, you can mix different cheeses for a more complex flavor. Finally, make sure to keep an eye on the baking time; every oven is different, so just bake until that cheese is perfectly bubbly and golden. Happy cooking!

Variations of Enchilada Pasta

One of the best things about this enchilada pasta is how versatile it is! You can easily switch things up to suit your taste or what you have on hand. For a different protein, try using shredded rotisserie chicken or even sautéed shrimp for a fun twist. If you want to keep it vegetarian, go for black lentils or chickpeas instead of meat—they’ll pack a protein punch!

Feeling adventurous? Toss in some diced bell peppers, spinach, or even roasted sweet potatoes for added flavor and nutrition. You can also experiment with different cheeses; a spicy pepper jack or a creamy queso blanco would be fantastic! And if you’re craving a bit of crunch, top it off with some crushed tortilla chips or fresh cilantro right before serving. The possibilities are endless, so get creative!

Storage & Reheating Instructions

If you happen to have any leftovers of this delicious enchilada pasta (which is rare in my house!), storing them is super simple. Just let the dish cool down completely, then transfer it to an airtight container. It’ll keep well in the refrigerator for up to 3-4 days. I love using glass containers because they’re great for reheating!

When you’re ready to enjoy it again, just pop it in the microwave for about 2-3 minutes, stirring halfway through, until it’s heated through. If you prefer the oven, preheat it to 350°F (175°C) and bake the pasta for about 15-20 minutes, or until it’s nice and warm. And hey, if you want to freshen it up, sprinkle a little extra cheese on top before reheating—because more cheese is always a good idea!

Nutritional Information

Now, let’s chat about the nutritional info for this scrumptious enchilada pasta! Keep in mind that nutrition can vary based on the specific ingredients and brands you use, so these numbers are just estimates. Each serving (about 1 cup) packs a hearty punch with approximately:

Calories: 450
Fat: 20g
Saturated Fat: 8g
Protein: 25g
Carbohydrates: 50g
Fiber: 6g
Sugar: 5g
Sodium: 800mg

This dish not only fills you up but also provides a good balance of protein, carbs, and fiber, making it a satisfying meal option for any day of the week! Enjoy it without the guilt!

FAQ about Enchilada Pasta

Can I make enchilada pasta ahead of time? Absolutely! You can prepare the dish up to the baking step, cover it, and store it in the fridge for a day or two. Just pop it in the oven when you’re ready to bake!

What can I use instead of ground beef? If you want to switch things up, ground turkey or chicken are great alternatives. For a vegetarian option, try using black beans, lentils, or even quinoa for a protein-rich twist!

Can I freeze enchilada pasta? Yes, you can! Just let it cool completely, then store it in an airtight container or a freezer bag for up to 3 months. Thaw it in the fridge overnight before reheating.

What kind of pasta works best? Any pasta shape will do! I love using rotini or penne because they catch all that delicious enchilada sauce, but spaghetti or fusilli would work just as well.

How spicy is this dish? It’s all about your spice tolerance! You can adjust the heat by adding more or less chili powder or even tossing in some jalapeños. So feel free to make it as mild or spicy as you like!

Enchilada Pasta: 7 Bold Flavors That Will Dazzle You

Author: Lisa
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 4 servings 1x
Category: Main Dish
Method: Baking
Cuisine: Mexican-American
Diet: Gluten Free

Print Recipe

Description

A delicious fusion of enchiladas and pasta, this dish offers a unique twist on traditional flavors.

Instructions

Cook the pasta according to package instructions.
In a skillet, heat olive oil over medium heat.
Add onions and cook until soft.
Add ground beef, cumin, and chili powder. Cook until browned.
Stir in enchilada sauce, black beans, and corn.
Combine the meat mixture with pasta.
Top with shredded cheese.
Bake in a preheated oven at 350°F for 20 minutes.

Notes

Use any pasta shape you prefer.
Add jalapeños for extra heat.
Substitute ground turkey for a lighter option.

Nutrition

Serving Size: 1 cup
Calories: 450
Sugar: 5g
Sodium: 800mg
Fat: 20g
Saturated Fat: 8g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 6g
Protein: 25g
Cholesterol: 60mg

Keywords: enchilada pasta, pasta recipes, Mexican pasta

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