Description
A delicious fusion of enchiladas and pasta, this dish offers a unique twist on traditional flavors.
Ingredients
Scale
- 8 oz pasta
- 1 lb ground beef
- 1 can (10 oz) enchilada sauce
- 1 cup shredded cheese
- 1 cup black beans, drained
- 1 cup corn
- 1/2 cup chopped onions
- 1 tbsp olive oil
- 1 tsp cumin
- 1 tsp chili powder
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