Description
Hearty enchilada pasta brings Mexican-inspired comfort right to dinner tables with creamy, spicy goodness. Home cooks will savor this quick one-pot meal packed with bold flavors and satisfying ingredients you can enjoy in minutes.
Ingredients
Scale
Main Ingredients:
- 1 pound (1 lb) ground beef or chicken
- 8 ounces (8 oz) pasta (penne or rotini)
- 1 cup enchilada sauce
Vegetables and Beans:
- 1 can (15 ounces) black beans (drained and rinsed)
- 1 can (15 ounces) diced tomatoes
- 1 cup corn kernels
- 1 onion, chopped
- 2 cloves garlic, minced
Seasonings and Toppings:
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper, to taste
- Cilantro (for garnish)
- Sour cream (for garnish)
Instructions
- Prepare pasta in boiling water according to package guidelines, ensuring al dente texture. Thoroughly drain and reserve.
- Heat a spacious skillet over medium flame, gently sautéing chopped onions and minced garlic until translucent and fragrant.
- Introduce ground meat, browning thoroughly while breaking into small crumbles for even cooking.
- Pour enchilada sauce into skillet, then incorporate black beans, diced tomatoes, corn kernels, and aromatic spices like cumin and chili powder. Season with salt and pepper.
- Allow mixture to simmer, developing rich flavors and slightly thickening sauce for approximately 5-6 minutes.
- Fold cooked pasta into spiced meat mixture, ensuring complete and uniform coating of each pasta piece.
- Sprinkle shredded cheese across surface, gently stirring until cheese melts completely and creates a creamy consistency.
- Remove skillet from heat, letting residual warmth complete final cheese integration.
- Garnish with freshly chopped cilantro leaves and dollop of cool sour cream before serving hot.
Notes
- Swap ground meat with plant-based crumbles or lentils for a vegetarian version that keeps protein levels high.
- For gluten-sensitive diners, use gluten-free pasta and verify enchilada sauce ingredients are wheat-free.
- Boost nutrition by adding extra vegetables like bell peppers or zucchini during the simmering stage for more color and vitamins.
- Control spice levels by adjusting chili powder quantity or using mild enchilada sauce for sensitive palates.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 480
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 10 g
- Protein: 30 g
- Cholesterol: 80 mg