Description
Delightful enchilada pasta delivers a hearty Mexican-inspired fusion that combines creamy comfort with zesty southwestern flavors. Spicy, cheesy, and packed with bold ingredients, this quick one-pot wonder will satisfy hungry families seeking a delicious weeknight meal you can devour in minutes.
Ingredients
Scale
Main Protein:
- 1 pound ground beef (or turkey)
Pasta and Base:
- 12 ounces (340 grams) rotini pasta
- 1 small onion, diced
- 2 cloves garlic, minced
Sauce and Seasonings:
- 1 can (15 ounces or 425 grams) enchilada sauce
- 1 can (10 ounces or 284 grams) diced tomatoes with green chilies
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt to taste
- Pepper to taste
- Fresh cilantro (optional)
Instructions
- Prepare a large pot of salted water and bring to a rolling boil. Cook rotini pasta until perfectly tender, about 8-10 minutes. Drain pasta and reserve.
- Heat a large skillet over medium temperature. Add ground meat and diced onions, cooking for 5-7 minutes until meat browns and onions soften. Drain excess fat thoroughly.
- Introduce minced garlic, chili powder, cumin, salt, and pepper into the skillet. Sauté for 1-2 minutes, releasing aromatic spices and creating a rich flavor base.
- Pour enchilada sauce and diced tomatoes with green chilies into the meat mixture. Stir and simmer for 3-4 minutes, allowing ingredients to integrate and develop deep flavors.
- Fold cooked rotini into the skillet, ensuring each pasta piece gets completely coated with the zesty sauce. Gently mix to distribute ingredients evenly.
- Generously scatter shredded cheddar and Monterey Jack cheese over the pasta. Reduce heat to low and cover, letting cheese melt into a creamy, luxurious coating.
- Remove from heat. Optional: Sprinkle fresh cilantro on top for a vibrant garnish. Serve immediately while hot and cheese remains gooey.
Notes
- Swap ground meat with plant-based crumbles or black beans for a vegetarian version that maintains the protein-packed goodness of the original recipe.
- Adjust spice levels by reducing or increasing chili powder and cumin to match personal heat preferences without losing the authentic enchilada flavor profile.
- Choose whole wheat rotini for added fiber and nutrition, creating a healthier twist that doesn’t compromise on taste or texture of the dish.
- Prepare pasta and meat mixture ahead of time, storing separately in the refrigerator for a quick weeknight meal that can be assembled in minutes when hunger strikes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner
- Method: Boiling
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 540
- Sugar: 5 g
- Sodium: 850 mg
- Fat: 24 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 1 g
- Carbohydrates: 53 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 80 mg