Enchilada Pasta Bake is a delicious way to use up leftover taco meat and great for family dinner. Noodles tossed with a creamy, cheesy, and slightly spicy sauce mixed with taco-seasoned ground beef, corn, and black beans.
Course Main, Main Course, Main Dish
Cuisine American, Mexican
Keyword Enchilada Pasta Bake, Pasta with Black Beans, Southwest Pasta
Prep Time 30 minutesminutes
Cook Time 15 minutesminutes
Total Time 45 minutesminutes
Servings 8servings
Calories 699kcal
Author Michelle
Ingredients
1poundground beef
1medium yellow or sweet onionchopped
4clovesgarlicminced
2teaspoonschili powder
1teaspooncumin
1(28 ounce) can red enchilada sauce
2cupsbeef broth
1(4 ounce) can diced green chiles(optional - will add some spice!)
8ouncesuncooked rotini pasta
1(15 ounce) can black beans drained and rinsed
¼cupsour cream
Salt and black pepper to taste
2cupsfreshly shredded Monterey Jack cheesedivided
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.