One pan beef enchilada pasta made with ground beef, shells, and melty cheese. An easy, family-friendly dinner.
One Pot Beef Enchilada Pasta
This one pan beef enchilada pasta is everything you love about enchiladas, turned into a cozy, cheesy pasta dinner. Made in one pot with simple ingredients, it’s a bold, family-friendly meal that comes together quickly and makes weeknights feel so much easier (with minimal cleanup, too).
Ingredients
- 8 oz medium pasta shells
- 1 lb ground beef
- 1 small white onion diced
- 3 cloves garlic minced
- 1 10 oz can red enchilada sauce
- 1 14.5 oz can diced tomatoes (undrained)
- 2 tbsp tomato paste
- 1 tsp chili powder
- 1 tsp cumin
- ½ tsp smoked paprika
- Salt & pepper to taste
- 2 cups beef broth
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup corn kernels
For serving
- Sour cream
- Fresh cilantro
- Sliced avocado
Instructions
- In a large deep skillet or Dutch oven over medium heat, cook ground beef until browned.
- Drain excess grease if needed.
- Add diced onion and cook for 3–4 minutes, until softened.
- Stir in garlic and cook for 30 seconds, until fragrant.
- Add enchilada sauce, beef broth, diced tomatoes, tomato paste, chili powder, cumin, smoked paprika, salt, and pepper.
- Stir to combine and bring to a gentle simmer.
- Stir in uncooked pasta shells and corn making sure the pasta is submerged in liquid.
- Cover and cook over medium-low heat for 10 minutes. Uncover, stir, and continue cooking for 3–5 minutes, stirring occasionally, until the pasta is tender and the sauce has thickened.
- Sprinkle cheese over the top and stir until melted and creamy.
- Serve warm with sour cream, fresh cilantro, and sliced avocado.
