Enchilada pasta transforms two beloved culinary traditions—Mexican and Italian—into one irresistible meal. Imagine hearty rotini pasta, simmered in robust red enchilada sauce, wrapped in savory ground beef and aromatics, all finished with a creamy, cheesy touch. This one-pan recipe doesn’t just satisfy hunger; it invites you to customize, share, and make it your own.
Whether you crave a weeknight dinner that comes together fast or seek a dish for family gatherings, enchilada pasta checks every box. It’s filling, adaptable, and inviting, with big flavors and comforting textures. Here’s your go-to guide to creating this fusion favorite, from ingredient tips to storage solutions.
Why Make Enchilada Pasta?
This dish stands out for its harmony of flavors and ease of preparation. Here’s why it earns a place in your dinner rotation:
- Effortless One-Pot Cooking: Use a single skillet for browning, simmering, and melting. Cleanup is simple.
- Versatile Toppings: Add fresh cilantro, diced avocado, or sour cream for custom finishes.
- Family-Friendly: Mild flavors suit all ages. You can adjust heat and ingredients.
- Meal Prep Ready: It stores and reheats well, saving you both time and effort.
What You’ll Need: Key Ingredients
You don’t need many ingredients to capture that signature enchilada flavor. Each component brings something important to the dish—a melody of spice, texture, and richness.
| Ingredient | Purpose | Suggestions |
|---|---|---|
| Red enchilada sauce | Provides the bold, tangy base and a brick-red color | Use homemade or quality canned |
| Ground beef | Offers protein and a robust, meaty base | Choose 85/15 or 90/10 for balance |
| Onion & garlic | Aromatics for savory depth | White or yellow onion; fresh garlic |
| Taco seasoning | Adds cumin, chili powder, paprika, and dried herbs | Adjust for heat and salt |
| Rotini pasta | Spirals catch the sauce in every turn | Penne or fusilli work as substitutes |
| Beef broth | Swells the pasta and deepens flavor | Substitute with chicken or vegetable broth |
| Cream cheese | Enriches the sauce with silkiness | Use regular or light |
| Shredded cheese | Melts for classic pasta pull and creaminess | Cheddar, Monterey Jack, or Mexican blend |
| Cumin & red pepper | Enhances warmth and kicks up heat | Control quantity for your spice preference |
Optional ingredients like bell peppers, black beans, corn, or canned green chiles can increase variety and nutrition.
Step-by-Step Instructions
Creating enchilada pasta is straightforward and rewarding. Here’s how you’ll bring it together.
1. Brown the Beef and Sauté Aromatics
Heat a drizzle of oil in a large, deep skillet over medium-high. Crumble in the ground beef and add diced onion. Stir until beef is browned, breaking up large clumps. Toss in minced garlic. Cook another minute, letting the kitchen fill with aroma.
Tip: Drain off excess grease for a lighter sauce texture.
2. Add Seasonings for Full Flavor
Sprinkle in taco seasoning, cumin, and a pinch of red pepper flakes if you’d like a touch of heat. Stir until the beef and onions are evenly coated. The mixture will smell rich and inviting.
3. Incorporate the Wet Ingredients and Pasta
Pour in the enchilada sauce and beef broth, stirring to loosen any savory bits from the pan. Add dry rotini. Stir to coat, ensuring pasta is fully submerged for even cooking.
Example: If you’d rather use penne or fusilli, substitute cup for cup.
4. Simmer Until Pasta Is Tender
Bring the skillet to a gentle boil. Reduce heat to medium-low, cover, and let simmer. Stir occasionally so nothing sticks. After 12-15 minutes, check the pasta. It should be tender, and much of the sauce absorbed.
Tip: Add a splash more broth if the mixture becomes too thick before the pasta is cooked.
5. Melt in the Cream Cheese
With the skillet off the heat, drop in cubes of softened cream cheese. Stir until you see pale ribbons running through the pasta. The sauce will become luscious and smooth.
For best results, bring cream cheese to room temperature or cut it into small cubes before adding.
6. Finish with a Blanket of Cheese
Scatter shredded cheese over the pasta’s surface. Cover and let rest for a couple more minutes. The cheese will melt, creating gooey, picture-perfect pulls.
7. Add Toppings and Serve
Ladle pasta into bowls. Top however you wish—with chopped cilantro, sliced jalapeños, diced tomatoes, black olives, or cool avocado. A dollop of sour cream or squeeze of lime juice completes the experience.
Tips for the Best Enchilada Pasta
- Choose Lean Beef: Look for 85/15 or 90/10 ground beef to avoid excess grease.
- Use Fresh Cheese: Grate cheese yourself for better meltability.
- Keep Pasta Short: Short shapes like rotini grab the sauce. Long noodles slip and miss flavor.
- Don’t Precook Pasta: Cooking pasta in the sauce lets starch thicken the mix and deepens flavor.
- Let the Cream Cheese Soften: This helps it blend smoothly with no lumps.
- Simmer Gently: Medium-low heat avoids burning or sticking.
Customizations and Fun Variations
Enchilada pasta welcomes creativity. Tailor it to your mood or dietary needs.
- Vegetarian Version: Swap the beef for black beans, pinto beans, or diced zucchini. Use vegetable broth.
- Protein Swaps: Try ground turkey, shredded rotisserie chicken, or a plant-based ground “meat” substitute.
- Mix Up Sauces: Use green enchilada sauce or combine red and green (“Christmas” style).
- Heat Levels: Add fresh diced jalapeño to the onions, or mix hot sauce into the sauce for extra kick.
- Extra Veggies: Sauté diced bell pepper or corn with the onions for color and crunch.
Serving Ideas and Pairings
This dish stands alone, but a few side options round out the meal beautifully:
- Fresh Green Salad: Light greens and a tangy dressing balance the rich pasta.
- Mexican Rice: A classic for soaking up any extra sauce.
- Tortilla Chips and Salsa: Offer crunch and contrast.
- Quick Pickled Onions: A zesty topping to brighten each bite.
For drinks, lime-infused sparkling water or simple agua fresca keeps it light.
Storing and Reheating Leftovers
Enchilada pasta keeps well, making it perfect for meal prepping or next-day lunches.
- To Refrigerate: Let pasta cool completely. Store in an airtight container up to 4 days. Keep fresh toppings separate.
- To Freeze: Cool fully, portion into freezer-safe containers, and squeeze out excess air. Freeze up to 3 months. Thaw overnight in the fridge.
- To Reheat: For single servings, microwave with a splash of broth or water, stirring halfway. For a family portion, gently rewarm in a skillet, again adding a bit of broth to restore creaminess. Fresh cheese sprinkled on top before reheating makes it even better.
Enchilada Pasta FAQ
Can I make enchilada pasta gluten-free?
Yes—substitute your favorite short gluten-free pasta. Add extra broth as needed, since gluten-free pasta absorbs liquid differently.
How do I make it spicier?
Increase red pepper flakes, add diced green chiles, or top with sliced jalapeño.
What cheese works best?
Cheddar adds sharpness, Monterey Jack brings melt, and a Mexican blend gives great flavor. Use what you enjoy most.
Is there a way to make this dairy-free?
Opt for plant-based cream cheese and shredded dairy-free cheese. Check that your enchilada sauce is dairy-free, too.
Enchilada pasta brings all the classic enchilada flavor—with the ease and comfort of pasta—in a form that’s both adaptable and delicious. The recipe comes together in just one pan, making busy nights flavorful and cleanup a breeze. Play with your toppings, try new proteins or veggies, and make it uniquely yours each time.
Give it a spot in your rotation, and watch it become a regular favorite—ideal for leftover lunches, family dinners, and the pure joy of stretching that last bite just a little longer.
Enchilada Pasta
This creamy enchilada pasta is impossible to resist! It’s packed with ground beef, veggies, and rotini pasta. The whole dish is covered with a luscious cream cheese sauce.
Ingredients
- 2 (10 ounce) cans red enchilada sauce
- 4 ounces cream cheese
- 2 cloves garlic, minced
- 1 (1 ounce) packet taco seasoning
- 1 1/2 cups shredded cheese (cheddar, Monterey Jack, mozzarella, or a blend)
- 1/2 teaspoon ground cumin
- 2 cups beef broth
- 1 medium onion, diced
- 1/2 teaspoon red pepper flakes, optional
- 8 ounces dry rotini or any short pasta
- 1 tablespoon olive oil
- Optional toppings: chopped cilantro, diced tomatoes, sliced avocados, sour cream, sliced green onions, sliced black olives
- 1 pound lean ground beef (or substitute with chicken or turkey)
Instructions
- Heat the oil in a large skillet or pot at medium-high heat. Add the ground beef and diced onion to the skillet. Cook for 5-7 minutes or until it is no longer pink and the onion is soft. Drain any excess grease to ensure your pasta isn't greasy.
- Stir in the minced garlic and taco seasoning. Cook for another 1-2 minutes until fragrant.
- Add the beef broth, enchilada sauce, dry pasta, cumin, and red pepper flakes. Stir everything together to combine.
- Bring the mixture to a gentle boil, then reduce the heat to medium-low. Cover it and simmer for 10-15 minutes, stirring occasionally. The pasta should be tender, with most of the liquid absorbed.
- Remove the skillet from the heat. Stir in the cream cheese until it's completely melted and integrated into the sauce.
- Sprinkle the shredded cheese over the top of the pasta. Cover the skillet for a few minutes to allow the cheese to melt.
- Serve hot, garnished with chopped cilantro, diced tomatoes, avocado slices, sour cream, green onions, or black olives. Customize your toppings as you please.