Description
A flavorful one-pot enchilada pasta combining Mexican-inspired flavors with easy pasta preparation, perfect for busy weeknight dinners.
Ingredients
Scale
- 1 pound ground beef (or plant-based alternative)
- 1 onion, diced
- 3 cloves garlic, minced
- 1 can (10 oz) diced tomatoes with green chilies
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (10 oz) red enchilada sauce
- 2 cups chicken broth (or vegetable broth)
- 8 oz medium pasta (penne or rotini)
- 2 cups shredded Mexican cheese blend
- 1 tablespoon taco seasoning
- Fresh cilantro for garnish
Instructions
- Brown ground beef with diced onion in a large skillet until meat is cooked through.
- Add garlic and taco seasoning, cooking until fragrant.
- Stir in enchilada sauce, diced tomatoes with chilies, black beans, and broth.
- Add uncooked pasta and bring to a boil.
- Reduce heat, cover, and simmer until pasta is tender (about 12-15 minutes).
- Stir in cheese until melted.
- Garnish with fresh cilantro before serving.
Notes
- For vegetarian version, use plant-based meat and vegetable broth.
- Make your own enchilada sauce with tomato sauce and spices if needed.
- Adjust spice level by choosing mild or hot enchilada sauce.
- Can be made in Instant Pot: 4 minutes high pressure with quick release.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 4g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 8g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 65mg
Keywords: enchilada pasta, one pot pasta, Mexican pasta, easy dinner recipe
