If you love the bold, comforting flavors of Mexican food but want something a little quicker and more pasta-focused, then this Enchilada Pasta is calling your name. It’s a delicious mashup of all those saucy, spiced enchilada flavors packed into tender penne pasta, bubbling with cheesy goodness and fun textures like corn and black beans. Whether it’s a busy weeknight or a laid-back weekend dinner, this dish brings warmth, spice, and a touch of fiesta to your table that the whole family will adore.

Ingredients You’ll Need

These simple yet essential ingredients work together to create an irresistible Enchilada Pasta packed with texture, zest, and color. Each one plays a role, from the smoky spices to the creamy melted cheese that makes this dish truly comforting.

12 oz penne pasta: The perfect pasta shape to hold onto that savory enchilada sauce in every bite.
1 tablespoon olive oil: Used for sautéing to bring out the sweetness in the onion and garlic.
1 small onion, diced: Adds a mild sharpness and balances the spices.
2 cloves garlic, minced: Gives the dish a fragrant kick and depth of flavor.
1 pound ground beef (or turkey): Provides a hearty, meaty base that soaks up all the saucy spices.
1 can (15 oz) black beans, drained and rinsed: Adds creaminess and an earthy note while boosting the protein.
1 can (10 oz) enchilada sauce: The star ingredient that brings all the classic enchilada flavor into this pasta twist.
1 teaspoon chili powder: Introduces warmth and a mild chile heat for that authentic Southwest vibe.
1 teaspoon cumin: Offers smoky, nutty undertones that deepen the flavor profile beautifully.
Salt and pepper to taste: Essential for balancing and enhancing every ingredient.
1 cup corn kernels (frozen or canned): Adds a pop of sweet crunch for texture contrast.
1 ½ cups shredded cheddar cheese: For melting into gooey, cheesy perfection on top.
Fresh cilantro, chopped: To sprinkle on top for a fresh, bright finish.
Salsa: The perfect tangy accompaniment to scoop alongside your Enchilada Pasta.

How to Make Enchilada Pasta

Step 1: Cook the pasta

Start your culinary adventure by cooking the penne pasta according to the package instructions until it’s al dente. This ensures the pasta has a slight bite to it so it won’t get mushy when mixed with the enchilada sauce later. Drain and set it aside while you prepare the flavorful toppings.

Step 2: Sauté onion and garlic

In a large skillet, heat up the olive oil over medium heat. Toss in the diced onion and garlic and sauté them for about 2 to 3 minutes until they soften and become fragrant. This step creates a delicious aromatic base that’ll fill your kitchen with mouthwatering scents.

Step 3: Brown the meat

Add the ground beef or turkey to the skillet, breaking it apart with a wooden spoon. Cook it until the meat turns a lovely brown color and is no longer pink inside—usually around 6 to 8 minutes. This caramelization gives the dish a rich, savory depth.

Step 4: Stir in beans, enchilada sauce, and spices

Next, it’s time to infuse all that meaty goodness with the vibrant flavors of enchilada sauce, black beans, corn, chili powder, cumin, salt, and pepper. Stir everything well and let it simmer gently for about 5 minutes. This simmering melds all those layers together into a thick, irresistible sauce.

Step 5: Combine pasta and sauce

Pour the cooked pasta into the skillet with your hearty sauce and stir thoroughly until every piece of penne is coated with that savory, spicy mixture. This step is where the magic happens, turning simple ingredients into a swoon-worthy dish.

Step 6: Melt in the cheese

Sprinkle 1 cup of the shredded cheddar cheese over the pasta and stir it in while the skillet is still warm, letting the cheese melt into creamy ribbons throughout the pasta. For an extra special treat, transfer everything to a baking dish, top with the remaining cheese, and broil for 2 to 3 minutes until bubbly and golden.

Step 7: Serve and garnish

Remove the skillet from heat and serve your Enchilada Pasta hot, topped with fresh cilantro for brightness. Don’t forget a side of salsa to add a zesty, fresh element that cuts through the richness beautifully.

How to Serve Enchilada Pasta

Garnishes

Fresh cilantro is a classic garnish that brings vivid color and a refreshing herbal note to Enchilada Pasta. You can also add sliced jalapeños if you like a bit of heat or a dollop of sour cream to add cool creaminess that balances the spices perfectly.

Side Dishes

Consider serving your Enchilada Pasta alongside a crisp green salad with a citrusy dressing to lighten the meal or some warm, soft tortillas to scoop up the saucy pasta for added texture. Mexican street corn or a simple guacamole dip also pair wonderfully to round out the flavors.

Creative Ways to Present

For a crowd-pleaser, serve the Enchilada Pasta layered in individual casserole dishes and broil with cheese right before serving. You could also turn it into a hearty stuffed pepper filling or even serve it in crispy tortilla bowls for a festive twist that everyone will enjoy.

Make Ahead and Storage

Storing Leftovers

Leftovers of Enchilada Pasta store beautifully in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making leftovers just as tasty as fresh.

Freezing

This dish freezes well if you want to make it in advance. Portion it into freezer-safe containers and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating

Reheat Enchilada Pasta gently in a skillet over medium-low heat or in the microwave. Add a splash of water or broth if it looks dry to keep the pasta nice and moist while warming through evenly.

FAQs

Can I use a different type of pasta for Enchilada Pasta?

Absolutely! While penne works great because it holds the sauce well, rotini, rigatoni, or even shells will do a fantastic job of capturing all those flavorful bites.

Is it possible to make this dish vegetarian?

Yes, simply omit the ground meat and double up on black beans or add sautéed mushrooms or veggies like bell peppers to keep it hearty and satisfying.

What can I substitute for enchilada sauce?

If you don’t have enchilada sauce on hand, you can mix tomato sauce with chili powder, cumin, garlic powder, and smoked paprika to create a quick homemade version.

Can I make Enchilada Pasta spicy?

Definitely! Add more chili powder, a pinch of cayenne pepper, or fresh chopped jalapeños to customize the heat level to your taste.

How do I store leftover Enchilada Pasta to keep it fresh?

Store it in an airtight container in your refrigerator and consume within three days for the best texture and flavor.

Final Thoughts

This Enchilada Pasta is such a joyful, comforting dish that brings all the goodness of Mexican spices into an easy pasta dinner. It’s perfect for busy nights when you want something tasty, cozy, and crowd-pleasing without fuss. Give it a try and watch it become a fast favorite in your recipe rotation—you’re going to love every cheesy, spicy, flavorful bite!

Enchilada Pasta Recipe

★★★★★

4.9 from 5 reviews

Author: Sophie
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Low Fat

Print Recipe

Description

This delicious Enchilada Pasta recipe combines the bold flavors of Mexican enchiladas with the comfort of penne pasta for a quick and satisfying meal. Featuring ground beef, black beans, corn, and a rich enchilada sauce, it’s topped with melted cheddar cheese and fresh cilantro, perfect for a weeknight dinner that the whole family will enjoy.

Instructions

Cook the Pasta: Begin by cooking the penne pasta according to the package instructions. Once cooked al dente, drain thoroughly and set aside to prevent overcooking.
Sauté Aromatics: In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing for 2-3 minutes until softened and fragrant.
Brown the Meat: Add the ground beef or turkey to the skillet. Use a wooden spoon to break the meat into small pieces and cook for 6-8 minutes until browned and no longer pink.
Add Beans and Sauce: Stir in the drained black beans, enchilada sauce, chili powder, cumin, and corn kernels. Season with salt and pepper to taste. Let the mixture simmer for about 5 minutes so the flavors meld together.
Combine with Pasta: Add the cooked penne pasta into the skillet with the meat and sauce mixture. Stir well to coat the pasta evenly with the enchilada sauce blend.
Melt Cheese: Sprinkle 1 cup of shredded cheddar cheese over the pasta mixture and stir until the cheese is melted and incorporated. For a baked option, transfer the pasta mixture to a baking dish, top with remaining cheese, and broil for 2-3 minutes until bubbly and golden.
Garnish and Serve: Remove from heat and serve immediately. Garnish with freshly chopped cilantro and serve with salsa on the side.

Notes

You can substitute ground turkey for a leaner option or keep it vegetarian by omitting the meat and adding extra beans and vegetables.
If you prefer your dish spicier, add a pinch of cayenne pepper or use a spicy enchilada sauce.
For gluten-free, use gluten-free pasta varieties to accommodate dietary needs.
This dish can be prepared ahead and refrigerated for up to 3 days; reheat gently on the stove or microwave before serving.
The baked version adds an extra layer of cheesy texture that some may prefer for added indulgence.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Sautéing and simmering
Cuisine: Mexican-American fusion