The whole family will love this easy, cheesy, beef enchilada pasta recipe.
Macaroni, seasoned ground beef, cheese, tomatoes, and enchilada sauce combine for a quick and easy pasta dinner packed with all the flavors of enchiladas.
Pasta dinners are always a hit in our house. From classic spaghetti and meatballs to mac and cheese, we love it all.
But when I am craving something bold and full of flavor I bust out my taco pasta bake recipe or this cheesy beef enchilada pasta recipe.
Made on the stovetop in a skillet, this beef enchilada pasta recipe is easy to make and can be on the table in under 30 minutes. For another quick and easy skillet dinner try our Buffalo Chicken Mac and Cheese.
What’s not to love about that?
Ingredients
You will need…
- ground beef – one pound lean ground beef
- onion – one onion diced
- garlic – 4 cloves, minced
- pasta – elbow macaroni, cavatappi, rotini, or ziti would all work well for this recipe
- red enchilada sauce – 28 ounce can
- crushed tomatoes – one 28 ounce can
- seasonings – cumin and chili powder
- queso fresco – a soft and light cheese popular in Mexican cuisine
- shredded cheese – Monterey jack, cheddar jack, or a Mexican-style cheese blend
Note: We don’t add additional salt and pepper to this recipe as the enchilada sauce and tomatoes add some sodium and the chili powder adds heat.
Step-by-step instructions
Step one: In a large pot, prepare the pasta according to package instructions. Drain and set aside. Do not rinse.
Step two: In a large skillet, heat the olive oil and butter over medium heat. Add the onion and cook until translucent, stirring constantly (about 3 minutes). Add the garlic and cook for 1 minute, stirring occasionally.
Step three: Add the ground beef, cumin, and chili powder. Cook until the ground beef is browned and cooked through (about 4-5 minutes), crumbling the beef as it cooks.
Step four: Add the crushed tomatoes, enchilada sauce, and queso fresco to the cooked ground beef. Continue to cook, stirring occasionally, until heated through.
Step five: Add in the pasta, stir to coat with the meat sauce, and top with shredded cheese.
Step six: Remove from heat and serve with your favorite enchilada-inspired toppings.
We used cilantro, but I am sharing plenty more topping ideas below.
Topping suggestions
- cilantro
- sour cream
- green onions
- avocados
- tomatoes
- olives
More Mexican-inspired recipes
- Sheet pan shrimp fajitas
- Taco pasta bake
- One-pot taco spaghetti
- Mexican crinkle cookies with a kick
- Crockpot Frito Pie
Beef Enchilada Pasta
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Print Pin Save RateIngredients
- 1 Tablespoon olive oil
- 1 Tablespoon butter
- 1 onion, diced
- 4 cloves garlic, minced
- 1 pound ground beef
- 2 teaspoons cumin
- 2 teaspoons chili powder
- 1 28 oz can crushed tomatoes
- 1 28 oz can red enchilada sauce
- 8 ounces queso fresco
- 2 cups cheese, shredded
- 1 pound uncooked pasta
Instructions
- In a large pot, prepare the pasta according to package instructions. Drain and set aside. Do not rinse.
- In a large skillet, heat the olive oil and butter over medium heat. Add the onion and cook until translucent, stirring constantly (about 3 minutes). Add the garlic and cook for 1 minute, stirring occasionally.
- Add the ground beef, cumin, and chili powder. Cook until the ground beef is browned and cooked through (about 4-5 minutes), crumbling the beef as it cooks.
- Add the crushed tomatoes, enchilada sauce, and queso fresco to the cooked ground beef. Continue to cook, stirring occasionally, until heated through.
- Add in the pasta, stir to coat with the meat sauce, and top with shredded cheese.
- Remove from heat and serve with your favorite enchilada-inspired toppings such as cilantro, sour cream, black olives, and/or green onions.
Nutrition
The nutritional information provided is automatically calculated by a third party and intended to serve as an estimate only. The accuracy of nutritional information is not guaranteed.
Hi! Delicious recipe! Just one question tho: Is the queso fresco supposed to melt into this or be chunky? Mine stayed chunky.
Thanks!
I am glad that you enjoyed the recipe! You are correct that queso fresco doesn’t melt well and remains chunky. If you prefer you can try using mozzarella next time which would melt up better.
8 cups of pasta seems like a lot. Can I do the whole the same amount of everything else except only 5 cups of noodles? It’s just for my husband, daughter and I.