beef and pasta in an enchilada sauce in a white pan with a white spoon

This one pot meal delivers tender pasta and savory ground beef simmered in a rich any cheesy enchilada sauce. And since the pasta cooks right in the sauce, it delivers incredible depth of flavor. And there’s only one pan to clean!

beef and pasta in an enchilada sauce in a white pan with a white spoon

This is the ultimate one pot meal! The meat, veggies, and pasta all cook in the same sauce so the flavors meld and marry and evolve. And it all happens in under 30 minutes. 

beef and pasta in an enchilada sauce in a white pan with a white spoon

I used beef, but feel free to swap in ground chicken or turkey if desired. And for the pasta, I used radiatore, but any small shape works, including farfalle, rotini, fusilli, and penne.

beef and pasta in an enchilada sauce in a white pan with a white spoon

To round out the meal, add a crisp green salad or steamed/roasted veggies on the side.

beef and pasta in an enchilada sauce in a white pan with a white spoon
beef and pasta in an enchilada sauce in a white pan with a white spoon
No ratings yet

Beef Enchilada Pasta

Robin Miller
This one pot meal delivers tender pasta and savory ground beef simmered in a rich any cheesy enchilada sauce. And since the pasta cooks right in the sauce, it delivers incredible depth of flavor. And there’s only one pan to clean!
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Print Recipe Pin Recipe Leave a Review

Ingredients
 

  • 1 pound lean ground beef
  • 1 bell pepper, seeded and chopped
  • 1 packet taco seasoning, about 1-ounce
  • 2-3 cloves garlic, minced
  • 2 10-ounce cans red enchilada sauce, mild or hot
  • 2 cups water, or more if needed
  • 3 cups dry small-shaped pasta, about 8 ounces, I used radiatore, but you can use rotini, fusilli, or penne
  • 1 cup shredded Mexican cheese blend
  • Salt and freshly ground black pepper
  • Chopped green onions for serving

Instructions
 

  • Brown the beef in a large, high-sided skillet over medium-high heat, breaking up the meat as it cooks. Add the bell pepper and cook for 3 to 5 minutes, until the pepper softens.
  • Stir in the taco seasoning and garlic and cook for 1 minute, until fragrant.
  • Add the enchilada sauce and water and bring to a low boil.
  • Fold in the pasta. Reduce the heat to medium and cook on a low boil/high simmer for 10 to 15 minutes, until the pasta is al dente, adding water more if needed to keep a thick sauce.
  • Remove the pan from the heat and fold in the cheese. Season to taste with salt and pepper.
  • Top with green onions and serve.
Calories: 558kcal, Carbohydrates: 66g, Protein: 43g, Fat: 12g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.4g, Cholesterol: 88mg, Sodium: 329mg, Potassium: 675mg, Fiber: 3g, Sugar: 4g, Vitamin A: 1122IU, Vitamin C: 39mg, Calcium: 358mg, Iron: 4mg

Did you make this recipe?

Please consider Leaving a star rating and review!