Enchilada Pasta Recipe

Ben Carraoli

I just whipped up this cozy bowl of Enchilada Pasta and I can’t wait to tell you all about it! It’s like the best of two comfort foods creamy pasta and spicy enchiladas all combined into one satisfying meal. I was craving something hearty and flavorful, and this recipe hit the spot.

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Prep Time 10

Cook Time 15

Ingredients Method Notes

Ingredients

1 tablespoon olive oil — helps sauté the onion and beef for a flavorful base; good-quality olive oil adds richness.
1 cup yellow onion diced — gives sweetness and depth; dice it finely so it blends into the sauce smoothly.
1 pound lean ground beef — go for 90/10 or leaner so you don’t end up with excess grease; ground turkey or chicken also work.
3 teaspoons taco seasoning — adds that signature Tex-Mex spice; you can adjust for mild or bold heat.
20 ounces red enchilada sauce — this is the heart of the dish; use your favorite mild medium, or hot variety depending on taste.
2 cups beef broth — keeps everything saucy and flavorful; you can substitute chicken or vegetable broth if you prefer.
8 ounces dry rotini pasta — I love rotini because the spirals grab all that sauce but penne or shells work too.
1½ cups shredded cheese Monterey Jack, Colby, or cheddar — always grate cheese fresh for smoother melting and creamier texture.
2 ounces cream cheese cubed — stirred in at the end for a luscious creamy texture.
1 cup corn — adds a touch of sweetness and texture; if frozen thaw before using.

Method

Heat olive oil in a large skillet over medium heat. Add the diced onion and sauté for 2–3 minutes until it softens and turns translucent. Add the ground beef and cook for about 5–6 minutes, breaking it up with a spoon until fully browned. Drain any excess fat if needed.
Sprinkle in the taco seasoning and stir for a minute to toast the spices. Then pour in the enchilada sauce and beef broth. Add the dry pasta and stir well so it’s evenly coated in the sauce. Bring everything to a boil.
Once it boils, reduce the heat to low and cover the pan. Let it simmer for about 15 minutes, stirring occasionally, until the pasta is tender and most of the liquid is absorbed. If it looks too thick, add a splash of broth.
When the pasta is cooked, turn off the heat. Stir in the cream cheese (if using) until melted and smooth. Then add the shredded cheese and stir until it’s completely melted and the sauce becomes creamy and rich.
Spoon the pasta into bowls and top with your favorite garnishes like diced tomatoes, black olives, green onions, or a dollop of sour cream. Sprinkle some fresh cilantro or a squeeze of lime juice for that extra pop of freshness.

Notes

I let the beef brown a little longer before adding sauce — those golden bits at the bottom of the pan add amazing flavor.
I always taste the enchilada sauce first; some brands are spicier than others, so it’s good to know before you add it all in.
I grate my cheese fresh every time — it melts creamier and doesn’t have that powdery coating pre-shredded cheese usually does.
If the pasta absorbs the sauce too quickly, I splash in more broth instead of water to keep the flavor balanced.
I let the pasta rest for a couple of minutes after cooking — the sauce thickens and clings to the noodles perfectly.