One Pot Enchilada Pasta

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!

Course Main Dish

Cuisine American, Mexican

Keyword Enchilada Pasta Bake, One Pot Enchilada Pasta

Prep Time 15

Cook Time 15

Total Time 45

Servings servings

Calories 426kcal

Author Michelle

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.

Video

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.

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