Hey there, busy home chefs! Ever crave the comforting flavors of enchiladas but don't have the time or patience for rolling tortillas? I've got you covered. With this Enchilada Pasta Recipe, you can enjoy all the cheesy, spicy goodness of enchiladas in a fraction of the time. It's quick, it's healthy-ish (we're talking veggies!), and it bursts with flavor. Honestly, this has become a weeknight staple in my house – even my picky eater asks for seconds!
Why You Will Love This Recipe
This recipe isn't just about convenience; it's about bringing a little joy to your week. I discovered this recipe after a particularly chaotic week filled with late nights at work. Ordering takeout was tempting, but I craved something homemade, something comforting. I remember feeling defeated staring into the refrigerator, then I saw the pasta and a half-eaten can of enchilada sauce and thought… why not? The rest, as they say, is delicious history! It's now my go-to for a quick, satisfying meal that reminds me that even on the busiest days, there's always time for a little homemade goodness.
Ingredients
-
Pasta:
- 1 pound pasta (rotini, penne, or your favorite shape)
-
Enchilada Sauce:
- 28 ounces enchilada sauce
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Protein:
- 1 pound ground beef or turkey (lean) or 1 (15-ounce) can of black beans, rinsed and drained for vegetarian option
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Vegetables:
- 1 medium onion, chopped
- 1 bell pepper (any color), chopped
- 1 (15-ounce) can of corn, drained
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Cheese:
- 2 cups shredded cheddar cheese, Monterey Jack, or a Mexican blend
-
Seasonings:
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
-
Optional Garnishes:
- Sour cream or Greek yogurt
- Chopped cilantro
- Diced avocado
Step-by-Step Instructions for Making the Recipe
- Get Started: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- Cook the Pasta: Cook the pasta according to package directions until al dente. Drain and set aside.
- Sauté Veggies: While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the chopped onion and bell pepper and cook until softened, about 5-7 minutes.
- Brown the Meat (if using): If using ground meat, add it to the skillet and cook, breaking it up with a spoon, until browned. Drain off any excess grease. For vegetarian version, Skip this step.
- Combine Ingredients: Stir in the corn, chili powder, cumin, garlic powder, salt, and pepper and cook for another minute.
- Mix it up: Add the cooked pasta, enchilada sauce, and cooked ground meat (or black beans) to the skillet. Stir until everything is well combined.
- Cheese Time: Pour half of the pasta mixture into the prepared baking dish. Sprinkle with half of the cheese. Add the remaining pasta mixture and top with the remaining cheese.
- Bake: Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
- Serve: Let it cool slightly before serving. Garnish with sour cream, cilantro, and avocado, if desired. Enjoy!
Enchilada Pasta Recipe
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- Cook the pasta according to package directions until al dente. Drain and set aside.1 pound pasta
- While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the chopped onion and bell pepper and cook until softened, about 5-7 minutes.1 medium onion, 1 bell pepper, 1 tablespoon olive oil
- If using ground meat, add it to the skillet and cook, breaking it up with a spoon, until browned. Drain off any excess grease. For vegetarian version, Skip this step.1 pound ground beef or turkey
- Stir in the corn, chili powder, cumin, garlic powder, salt, and pepper and cook for another minute.1 (15-ounce) can corn, 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/4 teaspoon garlic powder, salt and pepper
- Add the cooked pasta, enchilada sauce, and cooked ground meat (or black beans) to the skillet. Stir until everything is well combined.1 pound pasta, 28 ounces enchilada sauce, 1 pound ground beef or turkey
- Pour half of the pasta mixture into the prepared baking dish. Sprinkle with half of the cheese. Add the remaining pasta mixture and top with the remaining cheese.2 cups shredded cheddar cheese, Monterey Jack, or a Mexican blend
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
- Let it cool slightly before serving. Garnish with sour cream, cilantro, and avocado, if desired. Enjoy!Sour cream or Greek yogurt, Chopped cilantro, Diced avocado