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Stunning 1-Pot Enchilada Pasta Victory Now

enchilada pasta
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You want quick comfort food that tastes like your favorite enchiladas but without the mess. This One-Pot Cheesy Beef Enchilada Pasta delivers that rich Tex-Mex flavor using ground beef, pasta, and a creamy, cheesy sauce. It is a simple weeknight project that minimizes cleanup.

Ingredients

Scale
  • 1 pound ground beef
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 (10 ounce) can diced tomatoes and green chilies, undrained
  • 1 (15 ounce) can tomato sauce
  • 4 cups beef broth
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 12 ounces uncooked medium shell pasta or rotini
  • 1 cup heavy cream or half-and-half
  • 2 cups shredded Monterey Jack cheese, divided
  • 1 cup shredded sharp cheddar cheese, divided
  • Optional toppings: sour cream, fresh cilantro, sliced black olives

Instructions

  1. Brown the ground beef in a large pot or Dutch oven over medium heat. Drain excess fat.
  2. Add the chopped onion to the pot and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  3. Stir in the diced tomatoes and green chilies, tomato sauce, beef broth, chili powder, cumin, oregano, salt, and pepper. Bring the mixture to a boil.
  4. Add the uncooked pasta to the boiling liquid. Reduce the heat to medium-low, cover the pot, and simmer for 12-15 minutes, stirring occasionally to prevent sticking. The pasta should be tender and most liquid absorbed.
  5. Remove the pot from the heat. Stir in the heavy cream.
  6. Add 1 cup of Monterey Jack cheese and 1/2 cup of cheddar cheese. Stir until the cheese is fully melted and the sauce is creamy.
  7. Stir in the remaining 1 cup of Monterey Jack cheese and 1/2 cup of cheddar cheese. Stir until the cheese melts smoothly into the pasta.
  8. Serve immediately with your preferred toppings.

Notes

  • For a chicken version, substitute the raw ground beef with 2 cups of cooked, shredded chicken added in Step 5, before stirring in the cream.
  • If you prefer less spice, omit the diced tomatoes and green chilies or use mild versions.
  • To make this a true one-pot meal, use a heavy-bottomed Dutch oven that retains heat well.
  • Taste and adjust seasonings before serving. You might want a pinch more salt or cumin.

Nutrition

Find it online: https://tasteportfolio.com/one-pot-cheesy-enchilada-pasta/