One Pot Enchilada Pasta

Course Main
Cuisine Mexican
Prep Time 3 minutes
Cook Time 27 minutes
Total Time 30 minutes
Servings 6
Author Karly


  • 2 Tbsp Extra Virgin Olive Oil
  • 1 1/2 lbs Lean Ground Beef
  • 1/2 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


  • 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.


Substitute canned enchilada sauce and packet seasoning if homemade is unavailable. Also, feel free to skip the broiler if you can cover your pot with a lid. It may taken an extra minute or so for the cheese to melt completely, but will accomplish the same end goal.