Deliciously Easy One Pot Enchilada Pasta Recipe
Transform your weeknights with this incredibly simple yet flavorful One Pot Enchilada Pasta. This dish brings all the beloved tastes of a classic enchilada casserole into a comforting pasta meal, all while minimizing cleanup. It’s a perfect solution for busy evenings, delivering rich, savory satisfaction in under 35 minutes.
Prep Time
10 minutes
Cook Time
25 minutes
Total Time
35 minutes
Servings
4-6 servings
Keywords
Why This Recipe Delivers
- Remarkably easy, requiring just one pot for minimal cleanup.
- Packed with the vibrant, comforting flavors of classic enchiladas.
- A complete meal that comes together quickly, perfect for busy weeknights.
- Highly customizable with your choice of protein or vegetables.
- A hearty, satisfying dish that appeals to the whole family.
Ingredients
- 450 grams (1 pound) ground beef (or ground turkey)
- 1 small onion, diced (about 100 grams)
- 2 cloves garlic, minced
- 280 milliliters (10 ounces) red enchilada sauce
- 470 milliliters (2 cups) chicken broth
- 225 grams (8 ounces) penne pasta (or your choice of short pasta like rotini or cavatappi)
- 425 grams (15 ounces) canned black beans, rinsed and drained
- 160 grams (1 cup) corn (canned, fresh, or frozen)
- 5 milliliters (1 teaspoon) chili powder
- 5 milliliters (1 teaspoon) ground cumin
- Salt and freshly ground black pepper to taste
- 110 grams (1 cup) shredded cheddar or Mexican blend cheese
- Fresh cilantro, chopped, for garnish (optional)
Instructions
- In a large, heavy-bottomed pot or Dutch oven, brown the ground beef over medium-high heat, breaking it apart with a spoon as it cooks. Once fully cooked and no pink remains, drain any excess fat from the pot to ensure the dish isn't greasy and the flavors are clean.
- Add the diced onion to the same pot and sauté for 3-5 minutes, stirring occasionally, until it becomes soft and translucent. This step mellows the onion's sharp flavor and builds a foundational sweetness. Then, add the minced garlic and cook for an additional minute until fragrant, being careful not to burn it.
- Pour in the red enchilada sauce and chicken broth. Stir in the chili powder, ground cumin, salt, and freshly ground black pepper. Bring the mixture to a gentle simmer, allowing the flavors to meld and deepen for about 2-3 minutes. This ensures the spices are well-distributed and fragrant.
- Carefully add the uncooked penne pasta to the simmering liquid, ensuring it is fully submerged. Cover the pot with a tight-fitting lid and reduce the heat to medium-low. Allow the pasta to cook for approximately 12-15 minutes, or until it is al dente and most of the liquid has been absorbed. Stir occasionally to prevent the pasta from sticking to the bottom of the pot.
- Remove the lid and stir in the rinsed and drained black beans and corn. Continue to cook for another 2-3 minutes, or until the beans and corn are heated through. Taste and adjust seasonings as needed, adding more salt, pepper, or spices if desired.
- Evenly sprinkle the shredded cheese over the top of the pasta mixture. Cover the pot again with the lid and let it sit for 2-3 minutes, allowing the residual heat to melt the cheese into a gooey, irresistible layer.
- Remove from heat and let the dish rest for a few minutes before serving. This allows the sauce to thicken slightly and flavors to further settle. Garnish with fresh chopped cilantro, if using, for a bright, herbaceous finish.
Tools You’ll Need
- Large, heavy-bottomed pot or Dutch oven (minimum 6-liter/6-quart capacity)
- Wooden spoon or heat-resistant spatula
- Measuring cups and spoons
- Can opener
- Colander for rinsing beans
Essential Success Tips
- Do not overcook the pasta; it should be al dente for the best texture. Since it cooks directly in the sauce, it will continue to absorb liquid slightly even after removing from heat.
- Ensure your pot is large enough to comfortably hold all ingredients and allow for stirring without overflowing. A 6-quart or larger Dutch oven is ideal.
- Taste the liquid before adding the pasta and adjust salt and seasonings. This ensures the pasta absorbs well-seasoned liquid.
- Use a good quality enchilada sauce; it forms the backbone of the dish's flavor.
- If the sauce seems too thick after the pasta cooks, add a splash more chicken broth or water to reach your desired consistency.
Professional Cooking Secrets
- Toasting your dried spices (chili powder and cumin) for 30 seconds with the garlic and onion before adding liquids will deepen their flavor immensely, releasing their aromatic oils.
- For an extra layer of flavor, deglaze the pot with a splash of chicken broth or even a little beer after browning the meat and before adding the onions; scrape up any browned bits from the bottom.
- Use freshly grated cheese instead of pre-shredded. Freshly grated cheese melts smoother and has a better texture than pre-packaged varieties, which often contain anti-caking agents.
Notes
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop with a splash of broth or in the microwave.
- Variations: Feel free to add diced bell peppers or jalapeños with the onion for more vegetables and a bit of heat. A squeeze of lime juice at the end can brighten all the flavors.
- Protein Swap: Ground turkey, shredded chicken, or a plant-based ground meat substitute can be used instead of ground beef. Adjust cooking times accordingly.
Frequently Asked Questions
Can I make this dish vegetarian?
Yes, absolutely! Omit the ground beef and use a plant-based ground substitute, or simply increase the black beans and corn. You can also add other vegetables like diced bell peppers, zucchini, or sweet potatoes. Ensure your chicken broth is replaced with vegetable broth.
What if my pasta isn't cooked through or the sauce is too thick?
If the pasta is still firm and the sauce has mostly absorbed, add an additional 120-240 milliliters (1/2 to 1 cup) of chicken broth or water, cover, and continue cooking until the pasta reaches your desired al dente texture. If the sauce is too thick for your liking after cooking, stir in a bit more broth or water until it reaches your preferred consistency.
Can I use a different type of pasta?
Certainly! Short pasta shapes like rotini, cavatappi, elbow macaroni, or farfalle work well. Just ensure the pasta cooks evenly in the liquid. Cooking times might vary slightly depending on the pasta shape and thickness, so keep an eye on it.
Nutrition Facts (Per Serving)
Approximate per serving (6 servings): Calories: 480, Protein: 32g, Fat: 22g, Carbs: 38g, Fiber: 7g.
Allergy Information
Contains dairy and gluten (from pasta). For a gluten-free version, use certified gluten-free pasta. For a dairy-free version, omit the cheese or use a dairy-free shredded cheese alternative.
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