Beef Enchilada Pasta

 ### One-Pot Beef Enchilada Pasta: The Ultimate Flavor-Packed Comfort Food  

Take the bold, zesty flavors of classic beef enchiladas and combine them with the ease of a one-pot pasta dish, and you’ve got this irresistible beef enchilada pasta. With tender pasta, savory ground beef, gooey cheese, and a medley of Mexican spices, this dish is a hearty crowd-pleaser that’s as easy to make as it is delicious. Think of it as enchiladas meeting your favorite homemade version of Hamburger Helper—comfort food at its best, with none of the hassle.  

If you’re anything like me, quick and easy recipes are a lifesaver, especially when feeding a hungry family. Back when my kids were in school, I was always on the hunt for dishes that came together fast and could stretch to feed everyone. As a nurse, wife, and mom, my top priorities were meals that required minimal effort, tasted amazing, and reheated beautifully for those busy nights when everyone was on different schedules.  

This beef enchilada pasta checks all the boxes. It’s simple to make, packed with flavor, and perfect for a weeknight dinner or a casual gathering. Best of all, everything cooks in a single pot, so cleanup is a breeze. Get ready to dig in and enjoy a meal that’s sure to become a family favorite!

Ingredients

• 1 ½ pounds ground beef
• 1 medium onion, diced
• 1 jalapeno, stem and seeds removed, diced
• 2 cloves garlic minced
• 14.5 ounce diced tomatoes
• 15 ounce red enchilada sauce
• 15 ounce black beans, drained, rinsed
• 15 ounce whole kernel corn, drained
• 2.25 ounce sliced black olives
• 6 cups Cavatappi pasta cook per package directions
• 1 teaspoon Slap Ya Mama seasoning
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1 teaspoon black pepper
• ½ teaspoon red pepper flakes
• 1 ½ cups sharp cheddar cheese shredded

Instructions

1. In a large dutch oven or pot, over medium heat, cook ground beef, onions, and jalapenos until beef is no longer pink and veggies are tender.
2. Add minced garlic and all the seasonings. Cook for an additional 2 minutes. Drain and return to the pan.
3. Pour in diced tomatoes, enchilada sauce, black beans, corn, and black olives. Stir to combine.
4. Bring to a simmer, cover and cook for 10 minutes until heated through. Stir.
5. Add cooked pasta, stir, and add shredded cheese. Stir to combine.

Share this post