One Pot Enchilada Pasta is a super easy pasta dish with tender noodles, ground beef, and black beans in a creamy, zesty, bold enchilada pasta sauce. Get this family favorite weeknight meal on the table in just 30 minutes!
One Pot Enchilada Pasta
This One Pot Enchilada Pasta recipe pretty much checks all the boxes!
✅Easy. ✅Cheesy. ✅The kids love it. And honestly I do too.
One Pot Enchilada Pasta is cooked all in one pot. Literally all of it. Meat, pasta, sauce, everything. It doesn't get easier!
The pasta is cooked right in the sauce, making it extra flavorful. And the result is a creamy, cheesy, filling pasta dish loaded with ground beef, black beans, and tons of bold TexMex flavor.
Get this crowd-pleasing dinner on the table in 30 minutes for a meal the whole family will love!
One Pot Enchilada Pasta Add-Ins and Variations
- Protein - Instead of ground beef, you can use ground turkey, ground chicken, ground pork, shredded chicken or even leftover taco meat, carnitas, or barbacoa.
- Vegetarian - You can also make this dish vegetarian by omitting the meat altogether and adding an extra can of black beans.
- Enchilada sauce - Store bought enchilada sauce works great for this recipe. But you can also make your own (it's really easy!), or even use green enchilada sauce. The green enchilada sauce will change the flavor, and I generally prefer and recommend it for chicken recipes.
- Heat - Increase the heat by adding in some fresh jalapenos to cook with the beef. Or you can add in some of your favorite hot sauce or cayenne pepper to the sauce.
- Toppings - For some extra fun, you can dress this pasta up with toppings such as fresh cilantro, lime wedges, sliced black olives, sour cream, fresh or pickled jalapenos, fresh avocado, or even some crushed tortilla chips for crunch.
What to Serve with Enchilada Pasta
This is a pretty hearty meal, so I like to serve it with something lighter like a fresh green salad. You can also serve it with some easy salsa or guacamole and chips.
More Tex Mex Recipes You'll Love
- Black Bean Enchilada Casserole - A cheesy, delicious vegetarian dish with layers of tortillas, creamy bean filling, and lots of gooey cheese.
- Slow Cooker Chicken Tortilla Soup - A super simple soup recipe that you can dump and go and is also packed with flavor.
- Taco Stuffed Shells - a perfect fusion of pasta and tacos with jumbo shells stuffed with a creamy taco meat filling.
- Doritos Taco Salad - A fun salad that even kids will love with seasoned taco meat, Doritos, lettuce, and all of your favorite taco toppings!
- Texas Trash Dip - A gooey delicious bean dip that you will not be able to stop eating! It is so easy to make with just a few ingredients, and it's perfect for game day and parties.
One Pot Enchilada Pasta Video
One Pot Enchilada Pasta
Ingredients
- 1 pound ground beef
- 1 medium yellow or sweet onion chopped
- 4 cloves garlic minced
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 (28 ounce) can red enchilada sauce
- 2 cups beef broth
- 1 (4 ounce) can diced green chiles (optional - will add some spice!)
- 8 ounces uncooked rotini pasta
- 1 (15 ounce) can black beans drained and rinsed
- ¼ cup sour cream
- Salt and black pepper to taste
- 2 cups freshly shredded Monterey Jack cheese divided
- Additional toppings such as freshly chopped cilantro, avocado, salsa, diced tomatoes, black olives, or jalapenos for serving
Instructions
- In a large pot or skillet over medium-high heat, brown ground beef with onion and garlic. Cook until cooked through and no longer pink.
- Drain excess grease. Then return to medium heat in the same pot.
- To the pot, add chili powder, cumin, enchilada sauce, broth, green chiles, and pasta. Stir to combine.
- Cover the pan and bring to a boil.
- Reduce to a simmer and cook for about 15 minutes, stirring occasionally until the pasta is tender and has absorbed most of the cooking liquid. Different brands of pasta will have different cook times. If your liquid is evaporating before your pasta is cooked, turn down the heat slightly and add ¼ cup more water, as needed.
- When noodles are cooked, stir in black beans, sour cream, half of the cheese, and salt and pepper to taste.
- Stir and allow to heat through.
- Turn heat to low. Sprinkle remaining cheese on top. Cover. Allow the cheese to melt.
- Remove from heat when melted.
- Serve warm with additional toppings, if desired.
Notes
- Storage: Store leftovers up to 5 days in the refrigerator. Reheat in individual servings in the microwave.
- Freezer Instructions: Stop before adding the cheese to the top of the pasta. Allow pasta to cool to room temperature. Cover and freeze for up to 3 to 6 months. Thaw in the refrigerator before warming on the stove (or oven) and topping with cheese.
Nutrition
UPDATE INFO: This recipe was originally published in January 2016. It was updated with new pictures, tips, and video and republished in September 2024.
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Angela @marathonsandmotivation.com says
This looks wonderful! I am pinning it to try out this week, it looks like something the entire family will love!! Feel free to link it up with my Savory Sundays link-up at http://www.marathonsandmotivation.com
Bonnie Lyn Smith says
Oh, can't wait to try this! Pinning! Coming to you from #EspressosOfFaith via #ALittleRnR!
Trisha @ Home Sweet Homemade says
Looks like a winner! Pinned!
mmm says
mmm