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A flavorful CHEESY Beef Enchilada Pasta made with ground beef and egg noodles, simmered in a red enchilada sauce! An easy, family-friendly, One-Pot meal!
This recipe uses pantry staples, and simple ingredients that you likely have on hand! You can use our recipes for homemade Red Enchilada Sauce and Taco Seasoning, or use store-bought. We've tested it out both ways, and ended with similar delicious results!
How to Make Beef Enchilada Pasta
- Heat olive oil over medium heat in a large non-stick skillet, (or a well seasoned Cast Iron Skillet.) Add onion and cook about 2 minutes, or until softened.
- Add beef, taco seasoning, and garlic. Cook until the beef is no longer pink (about 5-7 minutes), breaking it up as it cooks.
- Stir in the egg noodles, enchilada sauce, and water. Bring to a simmer.
- Stir again and pat down the noodles, then cover and reduce heat to medium-low. Cook 8 minutes, mixing (and scraping the bottom of the pan) about halfway to prevent pasta from sticking as much.
- Mix in the corn and beans. Cover, and cook an additional 4 minutes.
- Remove from heat, mix in 1 cup of shredded cheese.
- Top with the other 1 cup of cheese (and olives/cilantro if using).
- Cover, and let sit for 5 minutes, or until cheese is melted. Ready to serve!
Recipe Notes
- I used 90% lean ground beef, so I didn't have to drain any fat out.
- Instead of beef you can use 1 pound of ground turkey, or chicken that's ground or diced.
- If you have the time, try this recipe with our Homemade Taco Seasoning and Red Enchilada Sauce recipes! We always have a big jar of homemade taco seasoning on hand, and make extra enchilada sauce to freeze. But, this recipe is still flavorful and delicious with the store bought kind! We tried it with La Victoria Mild Red Enchilada Sauce and it was yummy. 🙂
Storing Beef Enchilada Pasta
This Beef Enchilada Pasta makes great leftovers!
- Store in an airtight container in the fridge for up to 4 days, or freeze for up to 4 months.
- We've successfully reheated this in the microwave! Place pasta in a bowl and cover with plastic wrap, or microwave-safe cover. Cook on HIGH for 30 seconds, then continue to cook in 15 second intervals until heated through.
- You can also reheat in the oven at 350ºF covered with foil. Bake for about 20-25 minutes or until heated through.
Enjoy! 🙂
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Beef Enchilada Pasta {Easy, One Pot, 30-Minute Meal}
A beefy, cheesy enchilada pasta made in one-pot! A family friendly meal, made with just a few simple ingredients, and ready in 30 minutes!
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Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 6 servings
Calories: 555kcal
Equipment
Ingredients
- 1 tablespoon olive oil
- ½ white or yellow onion, diced (about 1 cup diced)
- 1 lb lean ground beef (I used 90% lean) *see notes
- 2 garlic cloves, minced
- 1 packet taco seasoning (or 2 tablespoon Homemade Taco Seasoning)
- 8 oz. medium egg noodles (about 4 cups dry)
- 1 19 oz. can red enchilada sauce (or 1 batch Homemade Red Enchilada Sauce)
- 1 cup water
- 1 ½ cups sweet corn, frozen (can also use canned corn, drained)
- 1 15 oz. can black beans, rinsed & drained
- 2 cups shredded cheese, tightly packed, divided (I used an 8 ounce block Colby Jack)
Optional Topping:
- black olives, sliced
- cilantro, chopped
Instructions
- Heat olive oil over medium heat in a large non-stick skillet (or a well seasoned Cast Iron Skillet .)
- Add onion and cook about 2 minutes, or until softened.
- Add beef, taco seasoning, and garlic. Cook until the beef is no longer pink (about 5-7 minutes), breaking it up as it cooks.
- Stir in the egg noodles, enchilada sauce, and water. Bring to a simmer.
- Stir again and pat down the noodles, then cover and reduce heat to medium-low. Cook 8 minutes, mixing (and scraping the bottom of the pan) about halfway to prevent pasta from sticking as much.
- Mix in the corn and beans. Cover, and cook an additional 4 minutes.
- Remove from heat, mix in 1 cup of shredded cheese. Top with the other 1 cup of cheese (and olives/cilantro if using), cover and let sit for 5 minutes, or until cheese is melted.
- Ready to serve!
Video
Notes
- I used 90% lean ground beef, so I didn't have to drain any fat out.
- Instead of beef you can use 1 pound of ground turkey, or chicken that's ground or diced.
- If you have the time, try this recipe with our Homemade Taco Seasoning and Red Enchilada Sauce recipes! We always have a big jar of homemade taco seasoning on hand, and make extra enchilada sauce to freeze. But, this recipe is still flavorful and delicious with the store bought kind! We tried it with La Victoria Mild Red Enchilada Sauce and it was yummy. 🙂
Nutrition Facts
Serving: 1serving | Calories: 555kcal | Carbohydrates: 46.3g | Protein: 33.4g | Fat: 26.6g | Saturated Fat: 11.9g | Polyunsaturated Fat: 0.8g | Monounsaturated Fat: 1.9g | Cholesterol: 124.7mg | Sodium: 1239mg | Potassium: 335mg | Fiber: 4.8g | Sugar: 6.6g | Vitamin A: 48.9IU | Vitamin C: 52.1mg | Calcium: 35.7mg | Iron: 21.4mg
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