Make a deliciously easy meal in just 20 minutes with only seven ingredients. This Enchilada Pasta blends medium pasta shells, seasoned ground beef, red enchilada sauce, and cheddar cheese for an effortless, flavorful weeknight dinner.
Bring the fusion flavors home!
I love turning favorite Mexican flavors into quick, comforting pasta dishes. Enchilada pasta is one of my go-to weeknight meals because it captures the familiar, rich flavors of enchiladas in a simple, one-skillet-style pasta.
This version uses ground beef for a savory base, red enchilada sauce for depth and a touch of warmth, and melty cheddar to finish. It comes together fast—just boil the pasta, brown the beef with onions and garlic, stir in the enchilada sauce and pasta, then top with cheese to melt. You can use a jar of store-bought enchilada sauce for convenience or make a quick homemade sauce if you have a little extra time.
Ingredients
These core ingredients give the dish its familiar enchilada flavor while keeping preparation simple. Quantities and exact measurements are listed in the recipe card below.
- Medium pasta shells – hold sauce well; macaroni, rotini, or penne work too.
- Olive oil – for sautéing the aromatics and browning the meat.
- Onion – diced, to build savory flavor.
- Garlic – minced, for depth.
- Ground beef – or swap for ground turkey or meatless crumbles.
- Red enchilada sauce – homemade or store-bought; either will work.
- Cheddar cheese – shredded; pepper jack is a tasty alternative for heat.
Instructions
Follow these straightforward steps for a quick dinner. The method is flexible—see notes later for variations like chicken or vegetarian versions.
- Boil the pasta. Bring a large pot of salted water to a boil and cook the pasta shells until al dente. Drain and set aside.
- Sauté aromatics and brown the beef. In a large skillet over medium-high heat, warm the olive oil. Sauté the diced onion for 3–4 minutes, add the garlic and cook another minute, then add the ground beef and cook until browned, about 6–7 minutes. Drain excess grease.
- Combine and simmer. Add the cooked pasta and red enchilada sauce to the skillet with the beef. Stir to combine, reduce heat to low, and simmer for 3–4 minutes so the pasta absorbs some sauce.
- Top with cheese. Sprinkle shredded cheddar evenly over the skillet, cover for 1–2 minutes to melt the cheese, then remove the lid and serve immediately.
Topping ideas
Finish plates with your favorite enchilada-style toppings: sour cream, fresh cilantro, sliced green onions, pickled or fresh jalapeños, diced avocado, guacamole, or a dash of hot sauce. Mix and match to suit your household—one or several of these add bright contrast and creaminess.
Dietary and variation options
Gluten-free: Use gluten-free pasta and confirm your enchilada sauce is gluten-free—some store-bought brands and homemade recipes add flour as a thickener.
Vegetarian: Replace ground beef with meatless crumbles, soy chorizo, or add 2 cups of diced vegetables (bell peppers, mushrooms, zucchini) and cook them with the onions for 6–8 minutes.
Chicken enchilada pasta: Swap in 2 cups cooked, shredded chicken (rotisserie chicken works great). Add the shredded chicken to the skillet with the onions, garlic, cooked pasta, and enchilada sauce.
More easy pasta recipes
If you enjoy quick pasta dinners, try other one-pot or simple-bake pasta ideas that blend bold flavors with minimal prep. These types of recipes are great for busy nights and can be easily adapted to feed more people or use what’s already in your pantry.
One Pot Cajun Pasta
Buffalo Chicken Pasta
One Pot Chicken Fajita Pasta
Philly Cheesesteak Mac and Cheese
For more ground beef dinner ideas, look for collections of simple, family-friendly recipes that focus on flavor and convenience.
20 Minute Enchilada Pasta
4
servings
5 minutes
15 minutes
20 minutes
Whitney Bond
Ingredients
- 2 cups medium pasta shells, uncooked
- 1 tablespoon olive oil
- 1 cup onion, diced
- 3 cloves garlic, minced
- 1 pound ground beef
- 2 cups red enchilada sauce
- 1 cup cheddar cheese, shredded
Instructions
- Bring a large pot of salted water to a boil. Add the pasta shells and cook until al dente. Drain and set aside.
- While the pasta cooks, warm the olive oil in a large skillet over medium-high heat.
- Add the diced onion and cook 3–4 minutes, then add the garlic and cook one more minute.
- Add the ground beef and cook until browned, about 6–7 minutes. Drain excess grease.
- Stir the enchilada sauce and cooked pasta into the skillet with the beef.
- Reduce heat to low and simmer 3–4 minutes so flavors meld.
- Sprinkle cheddar over the top, cover, and allow the cheese to melt for 1–2 minutes.
- Remove from heat, uncover, and serve immediately.
Notes
- Homemade enchilada sauce: If you prefer homemade, combine enchilada seasoning with tomato sauce and chicken broth or water to reach the desired consistency.
- Heat level: To add spice, mix 2–4 tablespoons of hot sauce into the enchilada sauce. Brand heat levels vary, so taste as you go.
- Add-ins: Stir in a drained can of corn or black beans with the sauce to boost fiber and bulk.
- Chicken version: Use 2 cups cooked, shredded chicken instead of beef; add it when you combine the pasta and sauce.
- Storage and reheating: Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in a microwave-safe bowl on high for about 2 minutes, stirring halfway through.
Nutrition Facts
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