Name: One-Pot Beef Enchilada Pasta
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: Mexican / Tex‑Mex
Ingredients: 1 tablespoon extra‑virgin olive oil; 1 pound (about 450 g) lean ground beef (85‑88% lean) :contentReference[oaicite:0]{index=0}; 1 medium onion, diced :contentReference[oaicite:1]{index=1}; 3 cloves garlic, minced :contentReference[oaicite:2]{index=2}; 1 (1 oz) packet taco seasoning (or ~2 tablespoons) :contentReference[oaicite:3]{index=3}; 2¼ cups dry rotini (or other short pasta) :contentReference[oaicite:4]{index=4}; 2 cups water :contentReference[oaicite:5]{index=5}; 20 oz (≈2 × 10 oz) red enchilada sauce (or equivalent) :contentReference[oaicite:6]{index=6}; 2 cups shredded Cheddar‑Jack cheese (about 8 oz) :contentReference[oaicite:7]{index=7}

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A quick, comforting one-pot pasta dish combining seasoned ground beef, enchilada sauce, and cheese — it’s like an enchilada and pasta in one pan. Perfect for busy weeknights, this dish delivers bold Tex-Mex flavors with minimal cleanup. One-Pot Beef Enchilada Pasta

Why I Love This Recipe

I love how this recipe brings together the rich, savory taste of beef enchiladas and the satisfying texture of pasta — all in just one skillet. It’s hearty, cheesy, and packed with flavor, yet easy enough to make in under 30 minutes. I also appreciate that I can tweak it based on what I have on hand, and it reheats beautifully, making leftovers something I actually look forward to.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 tablespoon extra-virgin olive oil
1 pound (about 450 g) lean ground beef (85‑88% lean)
1 medium onion, diced
3 cloves garlic, minced
1 (1 oz) packet taco seasoning (or ~2 tablespoons)
2¼ cups dry rotini (or other short pasta)
2 cups water
20 oz (≈2 × 10 oz) red enchilada sauce (or equivalent)
2 cups shredded Cheddar‑Jack cheese (about 8 oz)

Directions

I heat the olive oil in a large skillet over medium-high heat. Then I add the ground beef and diced onion, cooking for 5–7 minutes while breaking up the beef, until it’s no longer pink and the onion is soft. I drain off any excess grease.
I stir in the minced garlic and taco seasoning, cooking for another 1–2 minutes until everything smells amazing.
Next, I add the dry pasta, water, and enchilada sauce to the skillet. I stir it all together and bring it to a gentle boil.
I reduce the heat to medium-low, cover the skillet, and let it cook for 10–15 minutes. I stir occasionally, cooking until the pasta is tender and most of the liquid has been absorbed.
I remove the skillet from the heat and stir in the shredded cheese until it’s melted and creamy. Then I serve it hot and cheesy.

Servings and Timing

Yield: 4–6 servings
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

Variations

I sometimes swap out the ground beef for ground turkey or chicken for a lighter version.
If I want extra heat, I add diced green chilies or a few dashes of hot sauce to the sauce.
For a veggie boost, I stir in some black beans, corn, or bell peppers with the pasta.
When I want a smoky twist, I use chipotle enchilada sauce instead of regular red sauce.
I’ve even tried using gluten-free pasta with great results — just keep an eye on the cook time.

Storage/Reheating

Leftovers keep well in the fridge for 3–4 days. I store them in an airtight container. To reheat, I warm the pasta gently in a skillet over low heat or in the microwave, adding a splash of water or broth to loosen it up if needed. The cheese melts right back into the sauce, making it just as comforting the next day.

FAQs

How can I make this dish spicier?

I like to add diced jalapeños, crushed red pepper flakes, or a few dashes of hot sauce to the pan when I add the enchilada sauce for an extra kick.

Can I make this recipe ahead of time?

Yes, I often prepare it earlier in the day and store it in the fridge. I just reheat it gently before serving, and it tastes just as fresh.

What kind of pasta works best?

I stick with short pasta like rotini, fusilli, or cavatappi because the curves hold onto the sauce better. Penne works too if that’s what I have.

Is there a vegetarian version?

Absolutely. I skip the meat and use black beans or a plant-based ground meat substitute. The flavors are still bold and satisfying.

Can I freeze this dish?

I don’t usually recommend freezing pasta dishes with cheese sauces since the texture can change, but if I do, I make sure to cool it completely and store it in a freezer-safe container for up to a month. I thaw and reheat slowly with added moisture.

Conclusion

This One-Pot Beef Enchilada Pasta is one of my favorite weeknight meals — easy, comforting, and full of flavor. Whether I’m feeding a family or just craving something hearty with minimal cleanup, this dish always delivers. With just a few pantry staples, I get a satisfying Tex-Mex twist on pasta that everyone loves.