Let Me Tell You About the Time I Craved Enchiladas... But Only Had Pasta
Okay, confession time. The first time I made this Beef Enchilada Pasta One-Pan Meal, I was standing in my kitchen, rummaging through the pantry, and realized—no tortillas, just a half box of rotini (the curly pasta, you know the one). So, instead of walking to the shop (it was raining and my slippers were too comfy), I figured, why not just mash up two of my favorite things? Turns out, it was a pretty good idea—my husband says it's now a 'repeat offender' on our dinner table. And my youngest calls it "cheesy beef twisty stuff" which, let's be honest, is kind of perfect. Oh, and if you ever get interrupted three times while browning beef (dog, phone, random kitchen dance break), this meal is very forgiving. Trust me.
Why I Keep Coming Back to This Recipe
I make this when I just can't with complicated dinners—like after a long workday or when the laundry monster has totally won. My family goes crazy for it because it's cheesy, beefy, and just a bit spicy (unless I forget the chili powder, which has happened... not my finest moment). Plus, everything cooks in one pan, so fewer dishes. If you have teens who are suspicious of anything green, just hide the cilantro or skip it—no one will know. Actually, I find it works better if you add the cheese in two stages, but that's another story.
What You’ll Need (But With a Few Shortcuts)
- 1 lb (450g) ground beef – Sometimes I swap in ground turkey if I'm pretending to be healthy.
- 1 small yellow onion, chopped (or half a red; I just use whatever’s lurking in the fridge)
- 2–3 cloves garlic, minced (jarred garlic is fine, shhh)
- 1 bell pepper, chopped (red, yellow, green—it’s all fair game)
- 2 cups uncooked short pasta (rotini, penne, or even elbow macaroni)
- 1 (14 oz) can diced tomatoes – I've used chunky salsa when I ran out and it's surprisingly decent.
- 1 (10 oz) can enchilada sauce – My grandmother always insisted on Old El Paso, but honestly any version works fine.
- 1.5 cups beef broth (in a pinch, water + bouillon cube is just as good)
- 1–2 teaspoon chili powder (more if you like a kick, less if you’ve got littles)
- 1 teaspoon cumin (optional, but it brings a nice warmth)
- Salt and pepper, to taste
- 1.5 cups shredded cheese (cheddar, Monterey Jack, or whatever’s on sale)
- Optional toppings: green onions, sour cream, cilantro, avocado, tortilla chips (for crunch—if you remember!)
How to Make It – With a Few Tangents
- Grab your biggest skillet or a sturdy Dutch oven. (If you don’t have a lid, foil totally works. Or just live dangerously!)
- Brown the ground beef over medium heat, breaking it up with a spoon. I usually add the onions and garlic after a few minutes, but honestly, sometimes I just toss everything in at once. Cook until the beef isn’t pink and the onions are getting soft.
- Drain off most of the fat—unless you like things extra rich. Stir in the chopped bell pepper and let it mingle for a couple minutes. This is where I usually sneak a bite to check the seasoning, even though it's not really ready yet. Old habits.
- Dump in the pasta, diced tomatoes (juice and all!), enchilada sauce, beef broth, chili powder, cumin, and a good pinch of salt and pepper. Give it a big stir. Don’t worry if it looks a bit odd—honestly, it always does at this point.
- Bring to a gentle simmer and cover. Let it cook for about 14–16 minutes, stirring once or twice, until the pasta is tender and most of the liquid has been slurped up. (If it looks dry, add a splash more broth or water. If there’s too much liquid, just simmer uncovered for a couple mins—no stress.)
- Turn off the heat and sprinkle the cheese all over the top. Cover again for 2–3 minutes, so it gets all melty and amazing. Or, if you can't wait, just stir it in—nobody will mind.
- Top with whatever you fancy: sour cream, green onions, cilantro, those weirdly addictive bagged tortilla strips? Up to you.
Little Notes I Wish I’d Known Sooner
- If you forget to stir once or twice, the pasta sometimes sticks to the bottom. Not a tragedy, just soak the pan after. Or call it 'crispy bits.'
- Using salsa instead of tomatoes: actually pretty brilliant in a pinch. Adds more zing.
- Don’t skimp on the cheese. I tried once—no one was happy, not even the dog.
Variations I’ve Actually Tried (And One I Regret)
- Chicken instead of beef: works great, especially with leftover rotisserie chicken. Just skip the browning step.
- Vegetarian: swap in black beans and corn. Surprisingly hearty! Even my meat-loving brother approved.
- Gluten-free pasta: Eh, it works, but you need to watch it closely so it doesn’t get mushy. I probably overcooked it. My bad.
- Once tried adding zucchini... would not recommend. It kinda vanished into the sauce and made things watery.
What You Need (And What To Do If You Don’t Have It)
- Large skillet or Dutch oven (preferably with a lid, but honestly, a big pot works too)
- Wooden spoon or spatula (I once used a plastic rice paddle in desperation—don’t judge me)
- Measuring cups, but "a generous handful" is my usual cheese measurement
How I Store Leftovers (When There Are Any)
Scoop into an airtight container and stick it in the fridge. I think this tastes even better the next day, but honestly, in my house it never lasts more than a day! You could probably freeze it, but the pasta can get a bit soft—just a warning. If you want tips on freezing meals, I like this guide from Simply Recipes.
Serving It Up, My Way
I love to scatter some crushed tortilla chips on top for a little crunch—my son insists on a dollop of sour cream and a squirt of lime, which is honestly a stroke of genius. Sometimes we eat it straight out of the skillet, family style (nobody wants more dishes). For a party, you could totally serve this with a fresh salad or corn on the cob. Oh, if you’re after drink pairings, check out Bon Appétit’s drink section—I found a killer mocktail there once.
Pro Tips (Learned the Hard Way)
- Let the pasta simmer gently—don’t crank the heat, or you’ll wind up with crunchy noodles and sad faces. I once tried rushing it by turning up the burner and, wow, big mistake.
- Don’t add all the cheese at once—save some for the end so it gets nice and gooey on top.
- Season as you go, not just at the end. It’s easier to fix as you cook than after.
FAQ (Because My Friends Always Ask...)
- Can I make this ahead of time? Yep, you can! Just reheat gently with a splash of broth or water. Sometimes the pasta soaks up more sauce overnight, so loosen it up before serving.
- What if I don’t have enchilada sauce? You can DIY it—tomato sauce, a dash of chili powder, garlic powder, cumin, and a little onion powder. Not exactly the same, but close enough in a pinch.
- Is this spicy? Not really, unless you get heavy-handed with the chili powder. My mum-in-law can’t handle spice, so I dial it way back when she’s over.
- Can I double the recipe? You sure can—just use a REALLY big pan. Or two pans. Or invite fewer people, ha!
- Wait, did you really use rotini your first time? I absolutely did. It’s all I had and it totally worked.
So there you have it: my cozy, slightly chaotic, thoroughly satisfying Beef Enchilada Pasta One-Pan Meal. If you give it a try, let me know—especially if you find a clever way to use up those last bits of cheese or pasta lurking in your cupboard. And if you spot any typos… well, let’s just call them my secret ingredient.
Ingredients
- 1 pound ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 cups uncooked rotini pasta
- 2 cups beef broth
- 1 can (15 ounces) enchilada sauce
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
Instructions
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1Heat olive oil in a large skillet over medium heat. Add diced onion and cook for 2-3 minutes until softened.
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2Add ground beef and cook until browned, breaking it up with a spoon. Drain excess fat if needed.
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3Stir in minced garlic, uncooked pasta, beef broth, and enchilada sauce. Mix well to combine.
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4Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 15-18 minutes, stirring occasionally, until pasta is tender.
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5Remove the lid and stir in shredded cheddar and Monterey Jack cheese. Cook for 2-3 minutes until cheese is melted and sauce is thickened.
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6Season with salt and pepper to taste. Garnish with chopped cilantro before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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