Enchilada Pasta is an easy and tasty meal you can make quickly. It mixes the spicy flavors of enchiladas with pasta for a filling dinner. Using ground beef, noodles, cheese, and enchilada sauce, this dish is simple and satisfying for any night.
Why You’ll Love This Enchilada Pasta
You’ll appreciate how this dish packs all the rich, savory flavors of enchiladas into a one-pot pasta meal. It’s fast to prepare, taking just about 20 minutes from start to finish, making it ideal for busy weeknights. The combination of tender noodles soaked in a flavorful sauce with melted cheese on top creates a deliciously creamy texture that’s hard to resist. Plus, it’s versatile—you can customize toppings and spice levels to suit your taste. This meal offers comfort, flavor, and ease all in one.
Ingredients for Enchilada Pasta
Here’s what you’ll need to bring this dish together:
- 1 pound lean ground beef
- 1/2 onion, chopped
- 1 tablespoon Old El Paso Original Taco Seasoning Mix
- 1 (4.5-ounce) can chopped green chiles
- 2 (10-ounce) cans red enchilada sauce
- 1 (14.5-ounce) can chicken broth
- 1/2 pound ziti noodles (about 2 cups)
- 1/2 cup sour cream
- 1 1/2 cups shredded mozzarella cheese
- Optional toppings: diced tomatoes, sliced avocados, extra sour cream, fresh cilantro, sliced olives, chopped green onions
How to Make Enchilada Pasta
Start by heating a large skillet over medium heat. Add the ground beef and cook it, breaking it up with a spoon, until it’s fully browned and no longer pink. Next, add the chopped onion, canned green chiles, and taco seasoning mix. Cook everything together for about three minutes so the flavors meld and the onions soften.
Now, pour in the enchilada sauce and chicken broth, stirring well to combine all the ingredients. Bring this mixture to a gentle boil. Once boiling, add the ziti noodles and reduce the heat to low. Cover the skillet and let it cook for about 10 to 12 minutes. It’s important to stir the noodles halfway through the cooking time to keep them from sticking together or to the pan.
When the noodles are tender and cooked through, remove the skillet from heat. Stir in the sour cream and half of the shredded mozzarella cheese, mixing well so everything becomes creamy and combined. Spread the remaining cheese on top of the dish, cover the skillet again, and let it sit for a few minutes. This allows the cheese to melt beautifully, creating a rich, gooey layer.
Once the cheese has melted, serve the pasta hot. Add your favorite optional toppings like fresh tomatoes, avocado slices, extra sour cream, chopped cilantro, olives, or green onions for an extra burst of freshness and texture.
How to Serve Enchilada Pasta
This dish is great served straight from the skillet for a casual meal. You can portion it onto plates or bowls and let each person add their preferred toppings. The creamy texture and spicy sauce pair well with simple sides such as a crisp green salad or steamed vegetables to balance the richness. If you want to add a little crunch, tortilla chips on the side work wonderfully. For a more filling meal, consider serving with a side of black beans or corn salad.
Expert Tips for the Best Enchilada Pasta
To get the best results, make sure not to overcook the noodles. They should be tender but still hold their shape since they will continue to soften slightly after cooking. Stirring halfway through the simmer helps prevent clumping or sticking. Use lean ground beef to avoid excess grease, which can affect the sauce’s consistency.
Feel free to swap the beef for ground turkey or chicken if you prefer a lighter version. For a vegetarian twist, try using plant-based meat substitutes or adding beans and extra veggies like bell peppers and corn.
Use full-fat sour cream for creaminess and a richer flavor, but low-fat options work if you want a lighter dish. For extra heat, add a pinch of cayenne pepper or a few drops of hot sauce to the sauce mixture.
How to Store Enchilada Pasta
If you have leftovers, let the pasta cool to room temperature before transferring it to an airtight container. It will keep well in the refrigerator for up to three days. When reheating, warm it gently on the stove or in the microwave, stirring occasionally to keep the sauce smooth and creamy. You may want to add a splash of chicken broth or water to loosen the sauce if it thickens too much after refrigeration.
Avoid freezing this dish, as the texture of the noodles and sour cream can change, becoming watery or grainy upon thawing.
Variations of Enchilada Pasta
This recipe is quite flexible and open to variations depending on your preference. Swap out the ground beef for shredded cooked chicken or turkey for a different protein. You can also add beans like black beans or pinto beans to boost fiber and protein content.
Try changing the pasta type—penne, rotini, or macaroni can be great alternatives to ziti. For a vegetarian version, leave out the meat altogether and add extra vegetables such as zucchini, bell peppers, or mushrooms. Incorporate a little corn for sweetness and texture.
To change up the flavor profile, experiment with different enchilada sauces—green chile sauce or a milder red sauce could provide a new twist. For more creaminess, add cream cheese along with the sour cream or sprinkle some grated cheddar cheese in place of mozzarella.
Frequently Asked Questions about Enchilada Pasta
What type of pasta works best in this recipe?
Ziti noodles are recommended because they hold the sauce well and cook evenly, but penne or rigatoni can be used as substitutes.
Can I make this dish vegetarian?
Yes! Replace the ground beef with beans or sautéed vegetables like bell peppers and mushrooms for a meat-free version.
Is this recipe spicy?
The heat level depends on the enchilada sauce and green chiles you choose. You can adjust the spice by picking milder or hotter sauces, or by adding more or less chili.
Can I prepare this ahead of time?
This dish is best served fresh, but you can prepare the sauce and meat mixture in advance and combine with noodles when ready to cook.
How long does it keep in the fridge?
Leftovers will stay good in the refrigerator for up to three days when stored properly.
Does the cheese melt well in this recipe?
Yes, using shredded mozzarella cheese melts nicely and creates a creamy topping that blends perfectly with the sauce.
Enchilada Pasta
Equipment
- Large Skillet
- Spoon
Ingredients
- 1 pound lean ground beef
- 1/2 onion chopped
- 1 tablespoon Old El Paso Original Taco Seasoning Mix
- 1 4.5-ounce can chopped green chiles
- 2 10-ounce cans red enchilada sauce
- 1 14.5-ounce can chicken broth
- 1/2 pound ziti noodles (about 2 cups)
- 1/2 cup sour cream
- 1 1/2 cups shredded mozzarella cheese
- Optional toppings diced tomatoes, sliced avocados, extra sour cream, fresh cilantro, sliced olives, chopped green onions
Instructions
- Heat a large skillet over medium heat. Add ground beef and cook until browned, breaking it up with a spoon.
- Add chopped onion, green chiles, and taco seasoning mix. Cook for about 3 minutes until onions soften.
- Pour in enchilada sauce and chicken broth, stirring to combine. Bring to a gentle boil.
- Add ziti noodles, reduce heat to low, cover, and cook for 10 to 12 minutes, stirring halfway through.
- Once noodles are tender, stir in sour cream and half of the mozzarella cheese. Spread remaining cheese on top and cover for a few minutes to melt.
- Serve hot with optional toppings of your choice.
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