Beef Enchilada Pasta One-Pan

This creamy Beef Enchilada Pasta One-Pan Meal fuses all the bold flavors of enchiladas with the heartiness of pasta, making it a comforting weeknight dinner. There is nothing easier than throwing everything into one skillet and letting those flavors mingle. It is the kind of recipe that feels festive and filling with almost no cleanup.

My family instantly dubbed this one skillet wonder a winner the first time I tried it. Now it is a regular in our meal rotation and always disappears fast.

Ingredients

• Olive oil: brings everything together and helps the beef cook evenly. Choose extra virgin for extra flavor
• Ground beef: gives the dish its rich heartiness. Look for fresh, bright red beef for best results
• Onion: creates the savory flavor base. Go for yellow or white onions for sweetness
• Garlic: intensifies the dish. Always use fresh garlic cloves for maximum aroma
• Beef broth: deepens the umami. Homemade or low sodium store-bought works well
• Enchilada sauce: infuses bold spices and moisture. Try to use your favorite brand or a homemade batch
• Diced tomatoes: add acidity and sauciness. Choose canned tomatoes with no extra salt for better balance
• Uncooked pasta: absorbs all those delicious flavors. Consider penne or elbows for easier serving and mixing
• Shredded cheddar cheese: melts for creaminess. Look for sharp cheddar for extra tang
• Shredded Monterey Jack cheese: adds stretch and meltiness. Jack pairs perfectly with the spicy sauce
• Optional cilantro and red pepper flakes: finish with freshness and heat. Only add at the end for a flavor boost

Step-by-Step Instructions

Brown the Beef and Aromatics:

Start by heating olive oil in a large skillet over medium heat. Add your ground beef and use a sturdy spoon to break it up as it cooks. Let it brown thoroughly for a deep flavor foundation. Once there is no pink left, drain off any extra grease. Add the diced onion and minced garlic. Sauté them together with the beef until the onion turns soft and slightly translucent and the garlic is fragrant. This slow build makes all the difference

Bring It All Together:

Pour in the beef broth followed by the enchilada sauce and canned diced tomatoes. Stir everything to combine well ensuring all the browned bits from the pan base get mixed in. This liquid provides all the cooking moisture for the pasta

Simmer with Pasta:

Add the uncooked pasta right into your skillet. Bring the whole mixture up to a gentle boil then turn the heat down to a simmer. Cover and cook for fifteen to twenty minutes stirring occasionally to make sure the pasta cooks evenly and does not stick to the bottom. Watch for the pasta to turn just tender at this point

Finish with Cheese:

With the pasta perfectly cooked it is time to add the shredded cheddar and Monterey Jack cheeses. Fold them in gently off the heat so they melt into the sauce and make it creamy. Give everything another good stir to coat the pasta and beef in melty cheese

Garnish and Serve:

Sprinkle fresh cilantro or red pepper flakes if you are using. Serve up directly from the skillet while it is hot and bubbling for extra coziness

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I always look forward to the first cheesy forkful since the combination of cheddar and jack cheese makes every bite gooey and comforting. My kids still argue over who gets the last scoop straight from the skillet

Storage Tips

Let leftovers cool completely before popping into an airtight container. Keep in the refrigerator for up to three days. You can also freeze portions for up to two months just thaw overnight and reheat gently to avoid drying out the pasta. If things seem thick add a splash of beef broth or water as you warm it up

Ingredient Substitutions

Feel free to trade ground beef for turkey or chicken for a lighter spin. You can also swap the pasta shape just keep an eye on cooking time for different types. For added vegetables toss in bell peppers or corn with the aromatics

Serving Suggestions

This dish is hearty on its own but tastes amazing topped with diced avocado a dollop of sour cream or a quick squeeze of lime. If you want to round out the meal serve with a simple green salad or crunchy tortilla chips on the side

Cultural Notes

This recipe is a playful spin on classic Tex-Mex flavors blending American pasta comfort with familiar enchilada ingredients. It is perfect for anyone who loves cheesy casseroles or skillet suppers

Frequently Asked Questions

→ Can I use a different protein instead of ground beef?

Absolutely! Substitute ground turkey or chicken for a lighter option. Both bring great flavor and work well with the enchilada sauce and cheese.

→ What kind of pasta is best for this dish?

Penne or elbow pasta work well since they hold onto the sauce, but feel free to use your favorite shape as long as it's short and sturdy.

→ How spicy is this meal?

The spice level is mild by default, but you can add jalapeños or red pepper flakes for extra heat. Adjust to your personal preference.

→ Can I prepare this meal ahead of time?

You can make it in advance and store leftovers in the refrigerator for up to three days. Reheat gently to prevent the pasta from overcooking.

→ How can I make this meal vegetarian?

Swap the beef for plant-based crumbles or black beans, and use vegetable broth instead of beef broth for a vegetarian-friendly version.