This beef enchilada pasta is the perfect combination of flavor and ease. Combining the classic flavors of enchiladas with the sensibilities of what is basically homemade Hamburger Helper, this recipe is full of hearty Mexican flavors, beef, cheese, and pasta, and it’s all made in one pot!
If you’re like me, you love easy recipes that can feed a crowd. When my kids were in school, I always looked for quick and easy pasta dishes to help me get dinner on the table. As a nurse, a wife, and a mom, I needed recipes that were easy, low-effort, and reheated well.
That’s exactly how I fell in love with recipes like this one. Even now that it’s just me and my guy at home, I make this beef enchilada pasta regularly because it’s so good, and we can eat it for a few days. That’s a winner if you ask me!
Why You’ll Love This Beefy, Cheesy Enchilada Pasta
- Simple Ingredients: This recipe uses basic ingredients in your kitchen or at your grocery store.
- Easy to Make: Everything is made in one pot, and it takes about 30 minutes from start to finish.
- BIG Mexican Flavor: This recipe is loaded with classic Mexican flavors for a bold, hearty dish.
- Versatile: Make this dish for a hearty family meal you can reheat the next day or double the recipe for potlucks and parties.
Ingredients
- Ground Beef: Ground beef is the perfect vehicle for the bold flavors in this dish.
- Cavatappi Pasta: These textured macaroni noodles hold the sauce perfectly.
- Jalapeno: Jalapeno adds a kick of flavor and heat.
- Red Enchilada Sauce: Red enchilada sauce adds a sweet flavor with a touch of heat.
- Veggies: A mix of corn, tomatoes, black beans, and black olives adds flavor and texture.
- Seasonings: Slap Ya Mama, garlic, chili powder, cumin, and red pepper flakes add a big, bold shot of flavor.
- Cheddar Cheese: Of course, a recipe like this has to have cheese!
See the recipe card at the end of the post for a full list of ingredients and their exact measurements.
Flavor Variations
- Ground Beef: You can use ground beef, a mix of ground beef and pork or turkey, or even Chorizo in this recipe.
- Cavatappi: Any short, textured noodle will work in this recipe.
- Mild: Omit the jalapenos and red pepper flakes for a mild version of this recipe.
- Extra Spicy: For an even hotter version, leave the jalapeno seeds intact.
How to Make Beef Enchilada Pasta
1: In a large Dutch oven or pot, cook the beef, onions, and jalapenos until the beef is no longer pink and the veggies are tender.
2: Add the minced garlic and seasonings and cook for a couple of more minutes. Then, drain the mixture and return it to the pot.
3: Add all the remaining ingredients except the noodles and stir. Bring to a simmer and cook for 10 minutes until heated through.
4: Add the cooked pasta and gently stir. Then, add the cheese and stir to combine. Enjoy!
Hint
For the best results, use a folding motion to combine the pasta with the other ingredients. This avoids smashing the pasta.
Storage
Refrigerate this pasta for up to 4 days in an airtight container. For longer storage, freeze it for up to 3 months in an airtight, freezer-safe container.
To reheat the pasta, defrost it overnight in the refrigerator if frozen. Then, place it in a large pot and cook over medium-low heat until heated through.
What to Serve with Beef Enchilada Pasta
This dish is a hearty, filling meal all by itself, so I recommend keeping your sides light. Try serving it alongside a simple salad or bread options like garlic bread, cheese bread, or Texas toast.
Keep the Tex-Mex theme going with your dessert by serving a sweet finisher like cinnamon twists, churros, or caramel apple empanadas.
Tips
- Cook the ground beef until it’s no longer pink and no further. Overcooked ground beef is dry and rubbery.
- Be sure to remove all the jalapeno seeds. They’re the hottest part.
- Drain and rinse your black beans thoroughly to remove all the starchy, salty liquid in which they’re packed.
- Be gentle when stirring in the noodles so you don’t break them apart.
Frequently Asked Questions
Beef enchilada pasta is a one-pot pasta dish combining ground beef, pasta, classic Mexican veggies and spices, and red enchilada sauce.
If you’re making a pasta bake or skillet, cook your noodles to just a minute or two shy of what the package indicates for al dente. The heat from the mixture you’ll add the noodles to will cook them to perfection.
Ground beef is fully cooked when it’s no longer pink. Never cook it past that point or it will become dry and tough.
Try This Beef Enchilada Pasta for Yourself
This hearty beef enchilada pasta is as delicious and filling as it is easy to make. With just a few simple steps and about 30 minutes in the kitchen, it’s one of the easiest family dinners you can make. And it’s great for parties, too. Just double the recipe! Try this dish just one time, and I know you’ll be hooked!
More Delicious Pasta Recipes You’ll Enjoy
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Beef Enchilada Pasta
Ingredients
- 1 ½ pounds ground beef
- 1 medium onion, diced
- 1 jalapeno, stem and seeds removed, diced
- 2 cloves garlic minced
- 14.5 ounce diced tomatoes
- 15 ounce red enchilada sauce
- 15 ounce black beans, drained, rinsed
- 15 ounce whole kernel corn, drained
- 2.25 ounce sliced black olives
- 6 cups Cavatappi pasta cook per package directions
- 1 teaspoon Slap Ya Mama seasoning
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- ½ teaspoon red pepper flakes
- 1 ½ cups sharp cheddar cheese shredded
Instructions
- In a large dutch oven or pot, over medium heat, cook ground beef, onions, and jalapenos until beef is no longer pink and veggies are tender.
- Add minced garlic and all the seasonings. Cook for an additional 2 minutes. Drain and return to the pan.
- Pour in diced tomatoes, enchilada sauce, black beans, corn, and black olives. Stir to combine.
- Bring to a simmer, cover and cook for 10 minutes until heated through. Stir.
- Add cooked pasta, stir, and add shredded cheese. Stir to combine.
Notes
- Cook the ground beef until it’s no longer pink and no further. Overcooked ground beef is dry and rubbery.
- Be sure to remove all the jalapeno seeds. They’re the hottest part.
- Drain and rinse your black beans thoroughly to remove all the starchy, salty liquid in which they’re packed.
- Be gentle when stirring in the noodles so you don’t break them apart.
Nutrition
