Okay, here’s the deal—I’m not always a fan of complicated meals that leave my kitchen looking like a culinary war zone (who has time to clean all that?), and that’s why this Beef Enchilada Pasta One-Pan Meal has become a staple in my house. The first time I made this, I was skeptical about mixing pasta with enchilada flavors, but it was a total game changer. My family devoured it—no leftovers, again! And let’s be honest, there’s something magical about a meal that only uses one pan. Less mess equals more time for dessert, right?
Why You’ll Love This Dish
I whip this up when I’m in the mood for comfort food but don’t want to spend ages in the kitchen (or when I forgot to thaw something fancy). My kids go wild for this because it’s got pasta—always a win in their book—and the beefy, cheesy goodness that honestly just screams “eat me now.” And believe me, I’ve had my fair share of cooking frustrations, but this dish is pretty forgiving, even when I’m running on fumes.
What You’ll Need
- 1 tablespoon olive oil (or just use whatever cooking oil you have, I won’t tell anyone)
- 1 pound ground beef (I’ve tried ground turkey, too; it’s decent!)
- 1 onion, diced (I sometimes skip this because my kids are onion detectives)
- 2 cloves garlic, minced (or more if you’re a garlic fiend like me)
- 1 can (10 oz) enchilada sauce (homemade is great, but let’s be real, canned is easy)
- 1 can (14.5 oz) diced tomatoes, undrained
- 2 cups beef broth (chicken broth works too in a pinch)
- 8 oz uncooked pasta (I usually use rotini because it catches all the sauce!)
- 1 cup shredded cheese (cheddar or a mix—whatever’s in the fridge)
- Salt and pepper to taste
- Optional: Sour cream, cilantro, avocado for topping
How to Make It
- Heat olive oil in a large skillet over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon. This is where I usually sneak a taste—just to make sure it’s seasoned right, of course!
- Add the onion and garlic, cooking until the onion is just translucent. Don’t worry if it looks a bit crowded in the pan—all will be well.
- Pour in the enchilada sauce, diced tomatoes, and beef broth. Give it a good stir, scraping up any bits stuck to the bottom of the pan (those bits are gold).
- Add the pasta, making sure it’s mostly submerged in the liquid. Bring to a boil, then reduce the heat to a simmer. Cover and cook for about 15 minutes, or until the pasta is tender.
- Stir in the cheese until melted. Season with salt and pepper. At this point, don’t be surprised if your kitchen starts to smell like heaven.
- Serve hot, topped with your choice of sour cream, cilantro, or avocado.
Notes from My Kitchen
If you find it’s a bit too spicy, just dollop some sour cream on top—it’s a lifesaver. Also, if you’re out of beef broth, water can do the trick, though I think it lacks a bit of oomph.
Variations I’ve Tried
Once, I tried adding black beans, thinking it’d be healthier. It turned out okay, but the kids weren’t fans. On the other hand, swapping out the beef for chicken worked surprisingly well (and kinda felt like cheating).
What You’ll Need in Your Kitchen
All you need is a large skillet or pan. If you don’t have a lid, just use some foil to cover it up—no biggie.
Storing the Leftovers
If by some miracle you have leftovers, just pop them in an airtight container. They’ll keep in the fridge for a couple of days, though honestly, in my house, it never lasts more than a day!
Perfect Pairings
I like serving this with a light green salad or some crusty bread—because carbs on carbs is totally a thing. Some nights, we just dig in straight from the pan (don’t judge!).
Pro Tips
Don’t rush the simmering time—let the flavors mingle. I once tried speeding through it and regretted it because, well, it tasted less awesome. If you have time, let it sit a bit after cooking; I think this tastes better the next day, too.
FAQs You Might Have
Can I use a different type of pasta? Sure thing! Though rotini is my trusty go-to, penne or shells work just fine.
What if I don’t have enchilada sauce? No worries, you can mix some taco seasoning with tomato sauce. It’s not quite the same, but it does the job.
Can I make this vegetarian? Absolutely! Swap the beef for beans or veggies. My neighbor tried it with mushrooms and said it was fab.