Beef Enchilada Pasta {Easy, One Pot, 30-Minute Meal}

4.83 from 17 votes

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!

Prep Time5

Cook Time25

Total Time30

Course: Main Course

Cuisine: Mexican

Keyword: 30-minute meal, easy recipe, enchiladas, ground beef, pasta

Servings: servings

Calories: 555kcal

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)

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!

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 are for one serving if dividing into 6 portions, and using 90% lean ground beef.)