Easy Beef Enchilada Pasta (Print View)

Quick and comforting blend of beef, enchilada sauce, pasta, and cheese for weeknight meals.

# Components:

→ Protein & Dairy

01 - 1 lb lean ground beef
02 - 1 cup shredded cheddar cheese
03 - ½ cup sour cream

→ Pasta

04 - 8 oz penne or rotini pasta

→ Vegetables

05 - 1 medium onion, diced
06 - 3 cloves garlic, minced

→ Sauce

07 - 1 cup enchilada sauce

# Directions:

01 - Cook the ground beef in a large skillet over medium heat until fully browned, about 5 to 7 minutes. Drain excess fat.
02 - Add the diced onion and minced garlic to the skillet. Sauté until the onion becomes translucent, approximately 3 to 4 minutes.
03 - Stir in the enchilada sauce and let the mixture simmer for 5 minutes to meld the flavors.
04 - Prepare the pasta in a large pot of salted boiling water according to package directions until al dente. Drain thoroughly.
05 - Add the drained pasta to the skillet with the beef and sauce mixture. Stir to combine evenly and heat through.
06 - Plate the warm pasta and top with shredded cheddar cheese and a dollop of sour cream before serving.

# Expert Advice:

01 -
  • Ready in under 30 minutes, great for busy weeknights
  • One-pot cooking minimizes cleanup
  • Combines beloved enchilada flavors with comforting pasta
  • Lean ground beef provides satisfying protein
  • Melty cheddar cheese adds a rich, creamy finish
02 -
  • Drain excess fat from the beef to keep the dish from becoming greasy.
  • Simmer the sauce to deepen flavors before adding the pasta.
  • Cook pasta slightly less than al dente if you plan to reheat leftovers.
  • Use a wooden spoon or spatula to gently combine pasta with sauce to avoid breaking the noodles.
  • Check enchilada sauce labels for allergens such as soy or gluten.
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