This is a simple and easy one-pot beef enchilada pasta recipe. Made on the stovetop with ground beef and enchilada sauce. Then, tossed with some pasta and cheese. It gets done in as little as 15 minutes.
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Enchiladas are a big hit in our home. If I'm not making the classic beef enchildas, then, I like to make this quick and easy pasta dinner. The best thing is my enchilada sauce is homemade and takes only 5 minutes to make.
About this recipe
The recipe is quite simple and easy. It gets done in just 15 minutes. There are two components to making these beef enchilada pasta.
- The beef sauce - made with ground beef and a few simple ingredients, like onion and garlic. It also takes about 10 to 15 minutes to make. The main ingredient in this beef sauce is an enchilada sauce. You can use canned enchilada sauce or make your own - here's the best homemade enchilada sauce recipe for you, and it gets ready in just 5 minutes.
Also, the beef sauce can be done a few days in advance as it will stay in the fridge for 2 to 3 days. You can add freshly boiled pasta on the day you are ready to serve. - Pasta - today, I'm using tagliatelle. But, for this recipe, any shaped pasta would work just as well.
Ingredients and substitutes
- Ground beef - I am using all beef today. But, I love to use a combination of beef and pork, beef, and lamb.
- Onions - I prefer red Spanish onions as they cook down easily and become sweet when cooked.
- Garlic - A little goes a long way. I've used fresh garlic, but ½ teaspoon garlic powder works just as well.
- Tomato paste - Adds a nice tang and body to the sauce.
- Enchilada sauce - You can use a store-bought sauce from a can, but I am using my homemade sauce.
- Pasta - I'm using tagliatelle, but any shaped pasta of your choice would work.
Step by step instructions
- In a pasta pot, boil the pasta in salted water until al dente. Save some of the cooking liquid for the sauce later.
- In a skillet, brown the beef in oil breaking the meat apart - 2 minutes.
- Add onions and garlic and saute some more - 2 minutes.
- Add the enchilada sauce and tomato paste - cook for 5 minutes.
- Season with salt and pepper.
- Add cheeses and parsley - combine well.
- Taste and adjust seasoning.
- Finally, add the cooked drained pasta.
- Garnish with fresh parsley and more cheese.
Frequently asked questions
This enchilada pasta will keep in the fridge for 4 to 5 days.
You can add one can of black beans or refried beans, which are very popular in Mexican cooking. Add it to the beef close to the end of cooking so you don't mash them up.
Beef enchiladas recipe is a Mexican dish. So, a Mexican blend of cheese would be great. And yet, I often have only cheddar or Monterey Jack on hand so I just use what's available.
No, this is enchilada pasta with ground beef, and yet, you can certainly use ground chicken as well.
You can if you want. Personally, I think you want to have a good balance of sauce, meat, pasta, and cheese ( I'm usually terrible around cheese and tend to add more cheese).
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Beef Enchilada Pasta
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Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
- 1 lb (500 g) Ground beef
- 1 lb (500 g) Tagliatelle pasta (or similar pasta)
- 2 tablespoon Olive oil
- 1 cup Onions ( chopped finely)
- 1 teaspoon Garlic ( chopped finely)
- 1 cup Enchilada sauce
- 4 tablespoon Tomato paste
- ½ cup Parsley (chopped)
- ½ cup Cheddar cheese (or Mexican cheese blend)
- ¼ Parmesan cheese
Instructions
- Boil the pasta in salted water until al dente. Save some of the cooking liquid for the sauce later.
- Brown the beef in oil breaking the meat apart - 2 minutes.
- Add onions and garlic and saute some more - 2 minutes.
- Add the enchilada sauce and tomato paste - cook for 5 minutes.
- Season with salt and pepper.
- Add cheeses and parsley - combine well.
- Taste and adjust seasoning.
- Finally, add the cooked drained pasta.
- Garnish with fresh parsley and more cheese
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Adrianne
This recipe sounds so delicious! I bet it is perfect on weekends with a glass of red. It is super cold here at the moment and this looks like the perfect comfort food, thanks for sharing!
Veena Azmanov
Oh yes, a glass of red if perfect with an enchilada.
Charla
Now I have never made beef enchilada pasta before so this one is new to me. I'm willing to give it a try because it looks so appealing
Veena Azmanov
Thanks, Charla. I hope you try it.
Nart at Cooking with Nart
I love beef enchiladas but now with pasta? Yes, please! Such a great idea.
Veena Azmanov
Thank you, Nart. I hope you try it.
Bhawana
this is another wonderful version of making pasta. with enchilada sauce surely takes it to next level of flavoring. I loved the idea.
Veena Azmanov
Thank you, Bhawana. Happy you enjoyed it.
Anita
Thanks for sharing this recipe. The beef enchilada pasta is so delicious and it's a great way to use ground beef. 🙂
Veena Azmanov
Thanks, Anita. I am so happy you enjoyed it