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Bring on that one pot enchilada pasta, please!
Growing up in Minnesota, I didn’t have a lot of experience with cuisine outside of the standard American foods, or Midwestern and Scandinavian classics. Pot roast, meatloaf, pork tenderloin sandwiches, and tater tot hot dish. Yes, we say hot dish in Minnesota. Also, in case you are wondering, tater tot hot dish is kind of like shepherd’s pie, but with tater tots on top instead of mashed potatoes. Try it sometime: amazing. Living in a rural, farmer’s town, however, meant we had a yearly influx of migrant workers, and by the time I was in high school, we had a growing community of Hispanic transplants who opened Mexican markets and restaurants and quickly broadened the culinary horizons of our town.
Fast forward 10+ years (I’m old, wow), and I’ve found myself living in New Mexico, Arizona, and Texas; three states who have vastly unique Hispanic populations and as such, their cuisine is something to be experienced first-hand. I’ve eaten a lot of Mexican food over the years, and since marrying into a Mexican family, I’ve had to flex my culinary skills to learn and incorporate Mexican cuisine into my daily life. It’s been fun! I love Mexican food! Be it traditional, or a fusion of cuisines, I swear there are few meals I like more than a great, spicy, Mexican dish.
One of my favorite dishes is beefy enchiladas. You guys know I am sucker for all things beef. Yum. But sometimes I run out of tortillas, and masa, which would normally mean the end of the world, but not when I have a box of Barilla pasta on hand! Seriously, you can use pasta for every cuisine, and with my advanced knowledge of American Midwestern foods, I was able to turn my favorite Mexican dish into a West-Mex classic, a one pot enchilada pasta!
This dish is so simple, and so flavorful, and it comes together in just 30 minutes, so if you’re in a hurry, you’ve got a winner right here. Plus, it’s kid-approved! Can’t beat that, am I right? For this dish, I use my authentic enchilada sauce, as well as signature taco seasoning, but you can easily substitute canned sauce and packet seasoning if that’s what you have on hand. It will still be delicious, I promise.
Pasta is traditionally used in recipes like fideo (which refers to not only the type of pasta, but a specific dish which I love but have not yet mastered, sad, I know), or three chiles pasta, but I love to use Barilla pasta to make simple substitutions, like making stuffed shells instead of tacos, or using lasagna noodles to make a Mexican casserole. So versatile, so fun! I picked up some rotini when I went to Walmart, and it’s perfect for this recipe!
But when it comes to this one pot enchilada pasta, you better not forget the cheese!
Are you ready to get cooking? I know I am!
Ingredients
- 2 Tbsp Extra Virgin Olive Oil
- 1 ½ lbs Lean Ground Beef
- ½ White Onion chopped
- 3 Tbsp Taco Seasoning
- 3 C Enchilada Sauce
- 2 C Beef Stock
- 1 lb Barilla Rotini Pasta
- 2-3 C Colby Jack Cheese freshly grated
- Cilantro for garnish
Instructions
- In a large, deep skillet, heat the olive oil over medium-high heat, then add the onions and saute until just tender, around 4 minutes.
- Add the ground beef and begin to brown, breaking it up into small pieces as it cook, until it is no longer pink, around 5 minutes. Add the taco seasoning and stir to thoroughly combine.
- Add the enchilada sauce, beef broth, and pasta, allow to boil for one minute, then reduce heat and simmer for 15 minutes, or until the pasta is tender.
- Turn the oven to broil, then top the pasta with cheese and place in the oven. Allow the cheese to melt completely before removing from the oven, around 3 minutes. Garnish with cilantro and serve hot with fresh avocado, salad, and salsa for dipping.
Notes
Share your photo and tag @asimplepantry or #asimplepantry!
Did you know Barilla will be holding in-store product demos for their elbow and wavy lasagna pasta? Check your local Walmart between 11/06-11/09 to grab an additional delicious recipe, and be sure to visit Barilla on Facebook, Twitter, Pinterest, and Instagram!
Anna @ Sunny Side Ups says
Yum! This pasta looks uber delish! Pasta + Mexican food = food heaven, for me at least! 🙂 Pinned!
Cindy (Vegetarian Mamma) says
YUMMMMMMM, I am hungry now! This sounds amazing!!! Thanks for sharing!
Adelina Stoiconi says
Oh my God! I love this post! The enchilada looks amazing and it’s one of my favorite dishes ever!
Rebecca Swenor says
This looks and sounds delicious. I love enchiladas so I will have to try making this dish. Thanks for sharing.
Amby Felix says
As a woman of Mexican heritage I have had my fair share of fresh enchiladas but have never heard of enchilada pasta before! What an interesting and fun take on them!
Lynndee says
This is like Mexican and Italian in one. We love those two cuisines! We got to try this. Going to bookmark this. Thank you for sharing.
Debbie (MAD Hippies) says
I am completely set for my guest that is coming in town today. This is a perfect easy meal that will leave a little extra for tomorrow’s lunch. Thanks for the recipe idea!
Shaney Vijendranath says
I’m always looking for new recipes. Thanks for sharing!
Kori says
We make a Tex-Mex casserole so I know this recipe would go over well in the house. Thank you for sharing this delicious recipe.
Fi Ní Neachtáin says
This looks so delicious, you’ve really sold it to me with the pictures. I want this for dinner tonight! 🙂
Myrabev says
aaah enchilanda – I think its calling my name dont you. This is such a beautiful dish you have prepared, thanks for making me hungry at 9am.
Elizabeth O. says
Give me pasta anytime of the day. Love enchiladas too!
Andrea Callahan says
That looks so delicious. Hope I have the time to make one.
Ann Bacciaglia says
This looks like a delicious recipe to try. I like how easy it is to prepare. I am sure the kids will love it.
Rubbie Anne Abad says
Your photos are to die for! WOuld love to try the pasta!
rochkirstin says
That pasta sure looked rich and tasty! It’s fun to learn to prepare and cook Mexican cuisine. I think there’s a lot of ingredients to incorporate to make their dishes.
michele d says
Love the idea of cooking everything in one pot. Makes clean up so much easier.
Jamie | North of Something says
Oh my this looks delicious. I wonder how it would be if I substituted black beans for the beef. Thanks for sharing!
Liz Mays says
I’m glad you love the spice of Mexican food too. I can’t wait to serve this to the fam!
Nancy says
Looks like my kinda dish!
Brianna K says
I think it’s time I get a cast iron skillet! This recipe looks AMAZINGLY delicious!
Paige says
Yum! Just come to my house and cook all of my meals. kthnksbye.
courtneyLynne says
Omg this looks beyond yummy!!! Thanks for sharing
staci says
Yum. This looks delicious. Thanks for sharing!
Robin (Masshole Mommy) says
We love Mexican food in our house. That sounds delicious!