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5 from 1 vote

Enchilada Pasta Delight: A Fusion of Flavors

AB here from Smokin' and Grillin' wit AB, bringing you another knockout recipe that'll have your taste buds dancing. Today, we're diving into an Enchilada Pasta Recipe that combines the bold, savory flavors of enchiladas with the hearty comfort of pasta. It's the perfect Easy Enchilada Pasta for family gatherings, weeknight dinners, or any occasion that calls for something truly special.
Course: Main Course
Cuisine: Pasta, Tex-Mex
Servings: 6 servings

Ingredients

  • 1 tbsp olive oil
  • 1 cup yellow onion, diced
  • 1 pound ground beef (or ground turkey)
  • 3 teaspoons taco seasoning (or an equal mix of cumin powder, chili powder, and garlic powder)
  • 2 cups beef broth (or chicken broth)
  • 8 ounces dry (uncooked) rotini pasta (or other similar shapes)
  • 1 1/2 cups Monterey Jack, Colby, or cheddar cheese
  • 20 oz Enchilada Sauce
  • 2 ounces cream cheese, cut into 1″ cubes
  • 1 cup corn, thawed if using frozen
  • Green onions, for topping
  • Fresh diced tomatoes, for topping
  • Black olives, for topping
  • Sour cream, for topping
  • Cilantro, for topping

Homemade Enchilada Sauce Ingredients

  • 3 tablespoons oil
  • 3 tablespoons all-purpose flour
  • 2 tablespoons chili powder
  • 1 1/2 teaspoons ground cumin
  • 3/4 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1/2 teaspoon Kosher salt
  • 2-3 pinches ground cinnamon (optional but recommended)
  • 2 tablespoons tomato paste
  • 2 cups low-sodium vegetable broth (or chicken broth)
  • 2-3 teaspoons apple cider vinegar

Instructions

  • Combine the flour and spices (chili powder, ground cumin, garlic powder, dried oregano, Kosher salt, and ground cinnamon) in a small bowl and mix together. Set aside.
  • Preheat the oil in a medium saucepan over medium-low heat until a pinch of flour sizzles when dropped in the oil.
  • Add the flour and spice mixture and whisk until fully combined with the oil. Cook for one minute until the mixture is fragrant.
  • Add the tomato paste, whisking to combine with the flour mixture. The mixture will become very thick.
  • While whisking constantly, slowly add the vegetable broth until fully incorporated. Bring the mixture to a simmer and cook for about 5 minutes, whisking frequently, until the mixture has thickened.
  • Remove from the heat and stir in the apple cider vinegar. Start with 2 teaspoons and add more to taste.
  • Let the sauce cool before storing. Transfer to a glass container and keep in the refrigerator for up to 5 days.
  • In a large, deep skillet or Dutch oven, heat the olive oil over medium heat.
  • Add the onions and sauté for 2-3 minutes until they start to soften.
  • Add the ground beef and cook for 5-6 minutes until no longer pink, breaking up the beef with a spoon as it cooks.
  • Add the taco seasoning (or garlic powder, chili powder, and cumin) to the pan, stir well, and cook for an additional minute.
  • Add the prepared Homemade Enchilada Sauce, broth, and dry pasta, and stir to combine. Cover the pan and bring to a boil.
  • Reduce to a simmer and cook for 15-20 minutes, stirring occasionally until the pasta is tender and has absorbed most of the cooking liquid. Note: Different brands of pasta may have varying cook times.
  • If adding sour cream, cream cheese, or corn, stir in just before the last 2 minutes of cook time.
  • Remove the pan from the heat and stir in the cheese. Add in any optional mix-ins.
  • Garnish as desired with green onions, fresh diced tomatoes, black olives, sour cream, and cilantro. Serve hot and enjoy!