Enchilada Pasta

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Are you looking for a quick and tasty dinner idea? Enchilada pasta is the perfect mix of Mexican flavors and comfort food. This one-pot meal combines ground beef, pasta, and enchilada sauce for a hearty dish that’s ready in just 40 minutes.

You’ll love how easy it is to make. Simply cook the beef with onions and garlic, add pasta and sauce, then let it simmer. Top it with cheese and your favorite garnishes for a fun twist on traditional enchiladas. It’s a crowd-pleaser that’s sure to become a regular in your meal rotation.

Exact Ingredients List

Here’s what you’ll need to make this tasty enchilada pasta:

• 1 tablespoon olive oil
• 1 pound lean ground beef
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 (1 ounce) packet taco seasoning
• 8 ounces dry rotini pasta
• 2 cups beef broth
• 2 (10 ounce) cans red enchilada sauce
• 1/2 teaspoon ground cumin
• 1/2 teaspoon red pepper flakes (optional)
• 4 ounces cream cheese
• 1 1/2 cups shredded cheese blend

For toppings, you can add:

• Chopped cilantro
• Diced tomatoes
• Sliced avocados
• Sour cream
• Sliced green onions
• Sliced black olives

Feel free to mix and match these toppings based on what you like best! The recipe is pretty flexible, so you can adjust ingredients to suit your taste.

Remember, you can swap the ground beef for chicken or turkey if you prefer. The pasta shape is also changeable – any short pasta will work great in this dish.

Instructions

Heat oil in a big pan over medium-high heat. Add ground beef and onion. Cook for 5-7 minutes until beef is no longer pink and onion is soft. Drain extra grease.

Mix in garlic and taco seasoning. Cook for 1-2 minutes more.

Pour in beef broth, enchilada sauce, pasta, cumin, and red pepper flakes. Stir well.

Bring to a gentle boil. Lower heat to medium-low. Cover and cook for 10-15 minutes. Stir now and then. Pasta should be soft and most liquid gone.

Take pan off heat. Add cream cheese and stir until it melts into the sauce.

Sprinkle shredded cheese on top. Cover for a few minutes to melt.

Serve your tasty pasta hot! Add toppings you like – try cilantro, tomatoes, avocado, sour cream, green onions, or olives.

Enjoy your yummy enchilada pasta! It’s a fun twist on two great dishes. The creamy sauce and zesty flavors will make your taste buds happy.

Possible Substitutes List & Recipe Variations

You can easily change up this enchilada pasta recipe to suit your tastes or dietary needs. Try swapping ground beef for chicken or turkey for a lighter option. Vegetarians can use crumbled tofu or plant-based ground meat.

Don’t have rotini? No problem! Any short pasta like penne, fusilli, or shells works great. For a gluten-free version, use your favorite gluten-free pasta.

Want to spice things up? Add a diced jalapeño or increase the red pepper flakes. For a milder dish, use mild enchilada sauce and skip the red pepper flakes.

Here are some tasty mix-ins to try:

• Black beans or corn
• Diced bell peppers
• Sliced olives
• Chopped spinach

You can make this dish creamy without cream cheese by using Greek yogurt or sour cream instead. For a dairy-free version, try cashew cream or your favorite vegan cheese.

Feel free to experiment with different cheeses too. A Mexican blend, pepper jack, or even queso fresco would be yummy. Remember, cooking is all about having fun and making the recipe your own!

Tips, Tricks & Storing

Choose the right pasta shape for your enchilada pasta. Short types like penne, rotini, or shells work best. They hold the sauce well and are easy to eat.

For the best flavor, grate your own cheese. Pre-shredded cheese often has additives that can affect melting and taste.

Don’t overcook the pasta. Keep an eye on it and test it often. You want it al dente – with a bit of bite left.

To save time, cook extra ground beef when making other meals. Freeze it in portions for quick enchilada pasta later.

Leftovers taste great! Store them in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stove with a splash of water or broth.

For meal prep, make a big batch and divide it into portions. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.

Try different proteins like chicken, turkey, or even beans for a vegetarian version. Just adjust cooking times as needed.

Add extra veggies like bell peppers or corn to boost nutrition. Throw them in with the onions for an easy one-pot meal.