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Easy Enchilada Pasta Recipe

Enchilada Pasta

This Enchilada Pasta recipe is not only quick and easy to whip up, but it also delivers a big punch of flavor that will have you reminiscing about those warm nights spent around the dinner table.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Mexican
Ingredients Equipment Method Notes

Ingredients
  

For the Enchilada Pasta
  • 8 oz pasta penne or rotini
  • 1 tbsp olive oil
  • 1 small onion diced
  • 2 cloves garlic minced
  • 1 lb ground beef or turkey
  • 1 can enchilada sauce 10 ounces
  • 1 can black beans 15 ounces, drained and rinsed
  • 1 cup corn fresh or frozen
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1 cup shredded cheese cheddar or Mexican blend
  • Fresh cilantro for garnish (optional)

Equipment

  • Large skillet
  • Pot

Method
 

  1. Step 1: Cook the pasta according to package instructions until al dente. Drain and set aside.
  2. Step 2: In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté until softened, about 3-4 minutes.
  3. Step 3: Add the minced garlic and ground beef or turkey to the skillet. Cook until the meat is browned and cooked through, breaking it apart with a spoon as it cooks.
  4. Step 4: Stir in the enchilada sauce, black beans, corn, chili powder, cumin, salt, and pepper. Cook for 5 minutes, allowing the flavors to meld.
  5. Step 5: Add the cooked pasta to the skillet and mix until well combined.
  6. Step 6: Sprinkle the shredded cheese on top and cover the skillet. Allow it to cook for an additional 2-3 minutes, or until the cheese is melted.
  7. Step 7: Serve hot, garnished with fresh cilantro if desired.

Notes

If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. You can freeze it for up to 2 months.