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One Pot Enchilada Pasta

A quick and creamy pasta dish that combines the comforting allure of pasta with the bold flavors of enchiladas, all cooked in one pot for easy cleanup.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound ground beef
  • 8 ounces pasta Any pasta shape can be used.
  • 1 can (15 oz) enchilada sauce
  • 2 cups water
  • 1 cup shredded cheese For extra creaminess, add more cheese.
  • 1 teaspoon taco seasoning
  • Salt and pepper to taste
  • Chopped cilantro for garnish (optional) Adds a fresh touch.

Method
 

Preparation
  1. In a large pot over medium heat, brown the ground beef until fully cooked. Drain excess fat if necessary.
  2. Add the taco seasoning and stir until the beef is well coated.
Cooking
  1. Pour in the enchilada sauce and water, and bring to a simmer.
  2. Add the pasta, stirring to combine. Cover and cook for about 10-12 minutes, or until the pasta is tender and the liquid is mostly absorbed.
  3. Stir in the shredded cheese until melted and creamy.
  4. Season with salt and pepper to taste.
  5. Garnish with chopped cilantro if desired and serve warm.

Notes

This dish makes great leftovers, keeping in the fridge for about 3-4 days in an airtight container. It can also be frozen for up to 3 months.