Description
A zesty, hearty fusion of enchiladas and pasta that’s perfect for weeknight dinners or gatherings. This one-pot wonder combines spicy enchilada sauce, tender pasta, and customizable toppings to satisfy every craving.
Ingredients
Scale
- 12 oz pasta (penne or rotini)
- 1 tbsp olive oil
- 1 lb ground beef or shredded chicken (or 1 can black beans for vegetarian)
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 cup enchilada sauce
- 1 can (14 oz) diced tomatoes
- 1/2 cup corn kernels (optional)
- 1 cup black beans (optional)
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp paprika
- 1/2 tsp salt (adjust to taste)
- 1 cup shredded cheddar or Mexican blend cheese
- 1/4 cup sour cream (optional)
- Fresh cilantro and lime wedges for garnish
Instructions
- Cook the Pasta:
Boil pasta in salted water until al dente, following package instructions. Drain and set aside. - Prepare the Protein:
Heat olive oil in a large skillet over medium heat. Cook ground beef or chicken until browned. Remove and set aside. For vegetarian, skip this step. - Cook Aromatics:
In the same skillet, add onions and cook until translucent (about 3 minutes). Stir in garlic and spices (chili powder, cumin, paprika) and cook for 1 minute until fragrant. - Make the Sauce:
Add enchilada sauce, diced tomatoes, corn, and black beans (if using) to the skillet. Stir well, then simmer for 5 minutes. - Combine Pasta and Sauce:
Add the cooked pasta and protein (or beans for vegetarian) to the skillet. Toss to coat everything evenly in the sauce. - Add Cheese:
Sprinkle shredded cheese over the pasta. Cover and let it melt for 2-3 minutes. For a creamier texture, stir in sour cream. - Serve:
Garnish with fresh cilantro and serve with lime wedges. Enjoy this delicious fusion of enchiladas and pasta!
Notes
- Balance the Sauce-to-Pasta Ratio:
Gradually add the sauce to the pasta to avoid over-saturating it. Aim for a coating that’s rich but not too heavy, ensuring every bite is flavorful without being soggy. - Customize the Spice Level:
Adjust chili powder and paprika to match your heat preference. For a mild dish, reduce the spices and skip jalapeños; for more heat, add cayenne pepper or chopped fresh chilies. - Don’t Overcook the Pasta:
Cook the pasta al dente, as it will absorb more sauce during mixing. Overcooked pasta can become mushy, affecting the texture of the dish.
- Prep Time: 10 min
- Cook Time: 25 min