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Amazing 1-Pot Cheesy Enchilada Pasta Now

enchilada pasta
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You will love this One-Pot Cheesy Beef Enchilada Pasta. It brings the rich, comforting flavors of Tex-Mex enchiladas together with your favorite pasta in one simple dish. It cooks fast, minimizes cleanup, and delivers a creamy, cheesy dinner everyone asks for again.

Ingredients

Scale
  • 1 pound ground beef
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 (10 ounce) can diced tomatoes with green chilies, undrained
  • 1 (15 ounce) can tomato sauce
  • 1 (4 ounce) can diced green chilies, undrained
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 4 cups beef broth
  • 8 ounces elbow macaroni (or preferred short pasta)
  • 1/2 cup heavy cream (or evaporated milk)
  • 2 cups shredded Monterey Jack or Mexican blend cheese
  • Salt and pepper to taste
  • Optional garnish: Sour cream, cilantro, sliced black olives

Instructions

  1. Brown the ground beef in a large pot or Dutch oven over medium heat. Drain off any excess fat.
  2. Add the chopped onion to the pot and cook until soft, about 5 minutes. Stir in the minced garlic, chili powder, cumin, and oregano. Cook for 1 minute until fragrant.
  3. Pour in the diced tomatoes with green chilies, tomato sauce, and diced green chilies. Stir well to combine the spices.
  4. Add the beef broth and bring the mixture to a boil.
  5. Stir in the dry pasta. Reduce the heat to medium-low, cover the pot, and simmer for 12 to 15 minutes, stirring occasionally to prevent sticking, until the pasta is tender.
  6. Remove the pot from the heat. Stir in the heavy cream.
  7. Add the shredded cheese one handful at a time, stirring until the cheese melts completely and the sauce is creamy.
  8. Taste and adjust seasoning with salt and pepper as needed.
  9. Serve immediately with your favorite toppings.

Notes

  • For a chicken version, substitute the ground beef with 1 pound of cooked, shredded chicken added during the final cheese stirring step.
  • If you prefer a slower, deeper flavor, you can cook the beef mixture in a slow cooker for 3-4 hours on high before adding the broth and pasta for the last 30 minutes of cooking on the stovetop.
  • Use full-fat cheese for the creamiest result.

Nutrition

Find it online: https://whiskdaily.com/one-pot-cheesy-enchilada-pasta/