Pin this A mouthwatering fusion of classic enchilada flavors and comforting pasta, this one-pot dish features lean ground beef, zesty enchilada sauce, and gooey melted cheddar cheese. Perfect for a quick weeknight meal that pleases the whole family.
I first served this to my family on a busy weeknight and everyone asked for seconds. It’s become a regular in our meal rotation thanks to its ease and flavor.
Ingredients
- 1 lb (450 g) lean ground beef: Fresh and lean for best taste
- 1 medium onion, diced: Adds sweetness and aroma
- 3 cloves garlic, minced: For depth of flavor
- 8 oz (225 g) penne or rotini pasta: Use your favorite shape
- 1 cup (240 ml) enchilada sauce: Gives the dish its classic zest
- 1 cup (115 g) shredded cheddar cheese (plus extra for serving optional): Melts perfectly into the pasta
- ½ cup (120 g) sour cream (for serving): Adds creaminess
- Chopped cilantro: Optional garnish
- Sliced green onions: Optional garnish
Instructions
- Step 1:
- In a large skillet over medium heat, brown the ground beef until fully cooked about 5 7 minutes. Drain excess fat if necessary.
- Step 2:
- Add the diced onion and minced garlic to the skillet. Sauté until the onion is translucent about 3 4 minutes.
- Step 3:
- Pour in the enchilada sauce. Stir well and let it simmer for about 5 minutes to allow flavors to meld.
- Step 4:
- Meanwhile, cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside.
- Step 5:
- Add the cooked pasta to the beef mixture in the skillet. Stir well to combine and heat through for 1 2 minutes.
- Step 6:
- Sprinkle the shredded cheddar cheese on top. Cover the skillet and let it sit for 2 3 minutes until the cheese melts.
- Step 7:
- Serve immediately, topped with a dollop of sour cream and optional garnishes such as chopped cilantro or sliced green onions.
Pin this Serving this dish always brings my family together around the table, sharing stories and flavors.
Serving Suggestions
Pair with a crisp lager or a light red wine such as Pinot Noir to complement the rich flavors.
Variations
Try using Monterey Jack or a Mexican cheese blend for a different flavor experience.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave.
Pin this This enchilada pasta is the perfect balance of comfort and zest, ideal for busy nights or casual gatherings.
Frequently Asked Recipe Questions
- → Can I substitute the ground beef with other meats?
Yes, ground turkey or chicken work well as lighter alternatives that maintain a similar texture and absorb the sauce flavors nicely.
- → What pasta type works best with this dish?
Penne or rotini are ideal choices as their shapes hold the sauce and mix well with the beef, but any sturdy short pasta will perform similarly.
- → How can I make the dish spicier?
Using hot enchilada sauce or adding diced jalapeños during cooking adds a pleasant heat without overpowering the other ingredients.
- → Is it possible to prepare this dish ahead of time?
Yes, you can cook it in advance and store it chilled. Reheat gently on the stove or in the oven, stirring occasionally and adding a splash of water to maintain moisture.
- → What are good garnishes to enhance flavor and presentation?
Chopped cilantro, sliced green onions, and a dollop of sour cream add freshness and balance the rich flavors of the beef and cheese.
- → Can I use different cheeses other than cheddar?
Monterey Jack or a Mexican cheese blend provide alternative textures and mild flavors that complement the sauce well.