One Pot Beef Enchilada Pasta Recipe

If you’re anything like me, you’ll appreciate a meal that’s packed with flavor, quick to whip up, and only makes a dish to clean—you’ll absolutely fall for this One Pot Beef Enchilada Pasta Recipe. This meal is one of those game changers for busy weeknights when you want something homey but without a million pots and pans. Trust me, once you try it, it’s going to be on your regular rotation.

this Recipe

Ingredients You’ll Need

Each ingredient in the One Pot Beef Enchilada Pasta Recipe plays a big role in layering flavors and keeping things simple. Once you have these on hand, you’ll see how easily this recipe comes together.

• Extra virgin olive oil: Brings a mild fruity flavor and helps with browning the beef beautifully.
• Lean ground beef: I use 85-88% lean because it’s juicy but not too greasy—perfect for this dish.
• Yellow onion: Adds a subtle sweetness and depth when softened with the beef.
• Garlic cloves: Fresh garlic is non-negotiable here for bright, aromatic flavor.
• Taco seasoning packet: This seasoning is the spice backbone that makes this pasta taste like Tex-Mex magic.
• Dry rotini pasta: I recommend rotini because its twists hold on to the sauce nicely.
• Water: Used to cook the pasta and help the flavors meld in one pot.
• Red enchilada sauce: This is the secret weapon—adds tang, spice, and richness, making this pasta truly stand out.
• Shredded cheddar jack cheese: Melts throughout for that irresistible cheesy finish everyone loves.

Variations

One of the things I love about this One Pot Beef Enchilada Pasta Recipe is how much you can make it your own. Here are a few tweaks I’ve tried or thought about that give it a fresh spin depending on your mood or diet.

• Swap beef for turkey or chicken: For a leaner twist, ground turkey or chicken works brilliantly and keeps things light but flavorful.
• Add veggies: Toss in some corn, black beans, or bell peppers for extra color, crunch, and nutrition. My kids don’t even notice!
• Use gluten-free pasta: Perfect if you need to keep it gluten-free; just adjust cooking time slightly based on your pasta brand.
• Spice it up: If you like more heat, add a pinch of cayenne or some diced jalapeños when cooking the beef—it gives a nice kick.

How to Make One Pot Beef Enchilada Pasta Recipe

Step 1: Brown the Beef and Soften the Onion

Start by heating the olive oil in a large skillet over medium-high heat. Once it’s shimmering, add the ground beef and diced onion. I find cooking it for about 5 to 7 minutes allows the beef to lose its pink color and the onions to soften perfectly. Don’t forget to break the beef apart with your spatula as it cooks. When it’s done, drain any excess grease; this keeps the dish from getting too oily—especially important since we’ll be adding cheese later on.

Step 2: Add Garlic and Taco Seasoning

Next, toss in the minced garlic and sprinkle the taco seasoning right over your beef-onion mixture. Cook for 1-2 minutes until you can really smell those spices blooming. This step amps up the flavor base, so don’t rush it. The fragrance at this point is seriously one of my favorite signals that dinner is going to be awesome.

Step 3: Add Pasta, Water, and Enchilada Sauce

Pour in the dry rotini pasta, water, and the two cans of enchilada sauce. Give everything a good stir to combine. You’ll bring the mixture up to a gentle boil—watch that your heat isn’t too high here; you want a steady bubble, not an aggressive boil that could burn the bottom.

Step 4: Simmer and Stir

Reduce the heat to medium-low and cover your skillet with a lid. This is when the magic happens—the pasta absorbs all those spicy, saucy flavors. Stir every few minutes to keep the pasta from sticking and to make sure it cooks evenly. After 10 to 15 minutes, the pasta should be tender and most of the liquid absorbed. If it still feels a little under cook or wet, give it a few more minutes—but keep an eye on it to avoid drying out.

Step 5: Stir in the Cheese and Serve

Remove the pan from the heat and quickly stir in the shredded cheddar jack cheese. The residual heat melts the cheese just right, making it beautifully gooey and creamy. I love serving it right away while it’s warm and melty—my family never can wait that long!

How to Serve One Pot Beef Enchilada Pasta Recipe

Garnishes

I usually top this pasta with a dollop of sour cream and a sprinkle of freshly chopped cilantro to brighten things up. Sometimes I add sliced green onions or thinly sliced jalapeños if we’re feeling spicy. Fresh lime wedges on the side also give a nice zesty contrast that wakes up the whole dish.

Side Dishes

Because the pasta is pretty hearty, I like pairing it with a simple side salad or some roasted veggies—like a quick skillet of sautéed corn or smoky grilled zucchini. Chips and guacamole also make a fun, Tex-Mex-inspired side that my kids just love.

Creative Ways to Present

For casual dinners, I serve it straight from the pot because it looks so inviting and rustic. But for entertaining, I’ve plated it in small ramekins or individual cast iron skillets with extra cheese melted on top, which feels special without any fuss.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 3 days. The flavors actually meld wonderfully overnight, though the pasta can soak up more liquid, so you might want to loosen it up with a splash of water or broth when reheating.

Freezing

Freezing works okay if you want to prep ahead, but I recommend freezing before adding the cheese for best texture. Freeze in a sealed container for up to 2 months. When ready to eat, thaw overnight in the fridge before reheating.

Reheating

I reheat gently on the stovetop over low heat, adding a splash of water or broth to loosen the sauce and keep the pasta from drying out. Microwave works fine too—just heat in short bursts and stir in between to keep it creamy.

FAQs

Final Thoughts

I absolutely love how this One Pot Beef Enchilada Pasta Recipe turns out every single time—it’s the perfect mix of simple comfort and bold flavor that feels like a hug in a bowl. When I first tried it, I was amazed at how quickly it came together and how my family couldn’t stop going back for seconds. If you’re looking for a fuss-free, tasty dinner that doesn’t sacrifice flavor, give this recipe a try. You’ll enjoy how easy it comes together and the happy grins it brings to the table.

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