Beef Enchilada Pasta

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!

Course Main Course

Cuisine American, Mexican

Keyword enchilada sauce, one pan meal

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 558kcal

Author Robin Miller

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.

Nutrition