Beef Enchilada Pasta

This Beef Enchilada Pasta is a comfort food dish that’s packed with all the flavors of traditional beef enchiladas. It’s a quick and easy family dinner that’s perfect for those busy weeknights. 

Step-By-Step Instructions

The first step is to cook your pasta two minutes less than al dente according to the package directions. You’ll drain and pasta and then add it to a 9×13 baking dish that’s been sprayed with nonstick cooking spray and set aside.

The second step is to brown your ground beef and onions over medium-high heat, breaking up the beef with a spatula as it cooks, until the beef is no longer pink and the onions are translucent and softened. Drain the fat and return to the heat.

The third step is to add in your enchilada sauce, diced tomatoes, green chiles, taco seasoning and garlic powder. Mix until well combined and then let the mixture come to a low boil.

The fourth step is to add in 3/4 cup of each of the cheeses, as well as your sour cream and mix until the cheese is melted and well combined.

The fifth step and final step is to pour the ground beef mixture over your noddles in your baking dish and mix until well combined.

Once the mixture is well combined, you’ll top the noddles with your remaining cheeses. Cover with foil and bake for 15 minutes covered, then 5 minutes uncovered.

This is super tasty straight from the oven, and just as delicious the next day for leftovers.

Please let me know if you give the recipe a try. And if you have any questions about the recipe, just drop a comment below. Enjoy!

Beef Enchilada Pasta

Author: MaryAnn Dwyer

Servings: 6 servings

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This Beef Enchilada Pasta is a comfort food dish that's packed with all the flavors of traditional beef enchiladas. It's a quick and easy family dinner that's perfect for those busy weeknights. 

Ingredients  

• 12 oz. elbow pasta
• 1 1/2 lb. ground beef
• 1 cup yellow onion, chopped
• 1 14.5-oz. can diced tomatoes, undrained
• 1 4-oz. can green chiles, drained and rinsed
• 2 10-oz. cans red enchilada sauce
• 1 1/2 Tbsp. taco seasoning
• 2 tsp. garlic powder
• 1 cup shredded Monterey Jack Cheese, divided
• 1 cup yellow cheddar cheese, divided
• 1 cup sour cream
• 4-6 green onions, sliced

Instructions 

• Preheat oven to 375 degrees. Spray a 9x13 baking dish with nonstick cooking spray and set aside.

  Bring a large pot of salted water to a boil and cook your pasta two minutes less than al dente according to the package directions. You'll drain and pasta and then add it to your prepared dish. Set aside.
• In a large deep skillet, brown your ground beef and onions over medium-high heat, breaking up the beef with a spatula as it cooks, until the beef is no longer pink and the onions are translucent and softened. Drain the fat and return to the heat.
• Add in your enchilada sauce, undrained diced tomatoes, green chiles, taco seasoning and garlic powder. Mix until well combined and then let the mixture come to a low boil.
• Lower the heat and add 3/4 cup of each of the cheeses, as well as your sour cream and mix until the cheese is melted and well combined. Pour the ground beef mixture over your noddles in your baking dish and mix until well combined. Once the mixture is well combined, top the noddles with your remaining cheeses. Cover with foil and bake for 15 minutes covered, then 5 minutes uncovered.
• Remove from the oven and top with your sliced green onions and serve.

Keyword: enchilada sauce, Ground beef, Pasta

Cuisine: Mexican

Course: Main Dish