Easy One Skillet Enchilada Pasta
This hearty pasta dish brings all your favorite zesty enchilada flavors together in one simple skillet.
recipesbynani.comThere is nothing quite like a cozy dinner that does not leave you with a sink full of dishes to scrub. This enchilada pasta is a go to meal in my house because it combines tender noodles with a savory tomato and chili sauce that everyone loves.
My best tip for this recipe is to keep an eye on your pasta while it cooks in the sauce. If it starts to look a little dry, just add a splash of water or broth to keep everything nice and saucy.
🧺 Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 packet taco seasoning
- 1 can red enchilada sauce
- 1 cup beef broth
- 8 ounces rotini pasta, uncooked
- 1 can black beans, drained and rinsed
- 1 cup frozen corn
- 1 cup shredded cheddar cheese
- Fresh cilantro for garnish
👩🍳Instructions
- 1
Heat the olive oil in a large skillet over medium heat.
- 2
Add the ground beef and diced onion to the pan, cooking until the meat is browned and the onion is soft.
- 3
Stir in the minced garlic and cook for about one minute until it smells fragrant.
- 4
Pour in the taco seasoning, enchilada sauce, beef broth, and the uncooked pasta.
- 5
Bring the mixture to a boil, then turn the heat down to low and cover the skillet with a lid.
- 6
Simmer for about 12 to 15 minutes or until the pasta is tender and the liquid has thickened.
- 7
Stir in the black beans and frozen corn, cooking for two minutes until heated through.
- 8
Sprinkle the cheese over the top and cover the pan for a minute so the cheese melts beautifully.
- 9
Serve warm with a sprinkle of fresh cilantro.
💡 Tips
You can store any leftovers in an airtight container in the fridge for up to three days. To serve it again, add a tiny bit of water when reheating on the stove so the sauce stays creamy. It tastes great topped with a dollop of sour cream or fresh avocado slices.
Made this recipe? Let us know how it went.
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