If you love bold flavors and easy clean-up, this One-Pot Enchilada Pasta will become a staple in your dinner rotation. Tender rotini pasta cooks right in zesty enchilada sauce with savory ground beef, melty cheese, and warm spices—all in under 30 minutes!
Whether you’re feeding a busy family or just need something satisfying with minimal effort, this cheesy, beefy pasta is always a hit.
⭐ Why You’ll Love This Enchilada Pasta
- Big Flavor – Taco-seasoned ground beef, enchilada sauce, broth, and melted cheese combine for a crave-worthy, comforting meal.
- Super Easy – Everything cooks in one pot with simple steps. No extra pots, no fuss.
- Weeknight Friendly – On the table in 30 minutes or less.
- Pantry-Friendly – You probably have most ingredients on hand already.
- Flexible – Swap the beef, change the cheese, or toss in your favorite mix-ins.
- Picky-Eater Approved – Even the finicky eaters in my house ask for seconds!
🛒 Ingredients You’ll Need
Here’s a quick look at what goes into this dish. Full recipe with measurements is at the bottom of the post.
- Ground Beef – I use lean ground beef (90/10 or leaner), but ground turkey works great too.
- Pasta – Rotini is ideal because it grabs onto the sauce, but penne, elbows, or farfalle also work.
- Onion – Yellow onion adds a savory base flavor.
- Taco Seasoning – Use your favorite blend or individual spices like chili powder, cumin, and garlic powder.
- Enchilada Sauce – Choose a good-quality red enchilada sauce, store-bought or homemade. Mild or spicy depending on your preference.
- Beef Broth – Adds richness and helps cook the pasta right in the pot. Chicken or veggie broth also works.
- Cheese – Monterey Jack, cheddar, colby, or pepper jack all melt beautifully.
- Optional Add-ins – Corn, black beans, olives, diced tomatoes, cream cheese, sour cream, or green onions.
- Garnish – Fresh cilantro, extra cheese, or a dollop of sour cream.
🍳 How to Make Enchilada Pasta (Step-by-Step)
- Sauté Onion & Brown the Meat
In a large skillet or Dutch oven, heat olive oil over medium heat. Sauté diced onion for 2–3 minutes, then add ground beef. Cook until no longer pink, breaking it up as it browns. - Add Seasonings
Stir in taco seasoning, garlic powder, chili powder, and cumin. Cook for 1 minute to toast the spices. - Add Liquids & Pasta
Pour in the enchilada sauce, broth, and dry pasta. Stir to combine. Cover and bring to a boil. - Simmer
Reduce heat to a simmer. Cook 15–20 minutes, stirring occasionally, until pasta is tender and most liquid is absorbed. - Add Optional Ingredients
If using cream cheese, corn, or sour cream, stir them in during the last 2 minutes of cooking. - Finish with Cheese
Remove from heat and stir in shredded cheese until melted and gooey. - Serve & Garnish
Top with fresh cilantro, chopped tomatoes, green onions, or black olives if desired.
💡 Tips & Variations
- Use What You Have – This recipe is incredibly adaptable. Ground turkey, chicken broth, any short pasta—they all work!
- Make It Creamy – Stir in a few tablespoons of cream cheese or sour cream at the end.
- Add Veggies – Corn, beans, diced bell peppers, or even spinach can sneak in some nutrition.
- Cheese Tip – For best melt, shred cheese fresh instead of using pre-shredded bags.
🥡 Storage & Reheating
- Fridge – Store leftovers in an airtight container for up to 3 days.
- Freezer – Freeze for up to 2 months. Thaw in the fridge before reheating.
- Reheat – Microwave in 30-second bursts or warm in a 350°F oven (covered) for 20–25 minutes.
🍽 What to Serve With Enchilada Pasta
Make it a full Tex-Mex feast with:
- 7 Layer Taco Dip
- Rotel Cheese Dip
- Fresh Guacamole
- Crispy Nachos
- Frozen Margaritas
And don’t forget dessert:
- Churro Cheesecake Bars
- Fried Ice Cream
- Homemade Churros
- Tres Leches Cake
Enchilada Pasta
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 6
Ingredients
- 1 tbsp olive oil
- 1 cup yellow onion, diced
- 1 lb ground beef (or ground turkey)
- 3 tsp taco seasoning (or 1 tsp each of cumin, chili powder, and garlic powder)
- 20 oz enchilada sauce
- 2 cups beef broth (or chicken broth)
- 8 oz dry rotini pasta (or similar pasta)
- 1 ½ cups shredded cheese (Monterey Jack, cheddar, or Colby)
Optional Mix-Ins:
- 2 oz cream cheese, cubed
- 1 cup corn (thawed if frozen)
- Green onions, for topping
- Diced tomatoes, for topping
- Black olives, for topping
- Sour cream, for topping
- Chopped cilantro, for topping
Instructions
- Heat olive oil in a large skillet or Dutch oven over medium heat.
- Add diced onion and sauté for 2–3 minutes until softened.
- Add ground beef and cook for 5–6 minutes, breaking it up as it browns. Drain excess fat if needed.
- Stir in taco seasoning (or the spice mix) and cook for 1 minute.
- Add enchilada sauce, broth, and dry pasta. Stir to combine.
- Cover, bring to a boil, then reduce to a simmer. Cook for 15–20 minutes, stirring occasionally, until pasta is tender and most of the liquid is absorbed.
- If using cream cheese, corn, or other mix-ins, stir them in during the last 2 minutes of cooking.
- Remove from heat and stir in shredded cheese until melted.
- Garnish with toppings of your choice and serve.