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.

Ingredients

Scale

Main Ingredients

12 oz penne pasta
1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
1 pound ground beef or turkey
1 can (15 oz) black beans, drained and rinsed
1 can (10 oz) enchilada sauce
1 teaspoon chili powder
1 teaspoon cumin
Salt and pepper, to taste
1 cup corn kernels (frozen or canned)
1 ½ cups shredded cheddar cheese (divided for topping and stirring)
Fresh cilantro, chopped (for garnish)
Salsa (for serving)

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

Nutrition

Serving Size: 1 cup
Calories: 450 kcal
Sugar: 4 g
Sodium: 700 mg
Fat: 15 g
Saturated Fat: 7 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 50 g
Fiber: 8 g
Protein: 28 g
Cholesterol: 65 mg

Keywords: enchilada pasta, Mexican pasta recipe, ground beef pasta, easy weeknight dinner, cheesy enchilada pasta