Beef Enchilada Pasta One-Pan Meal | Quick, Cheesy, Family Favorite

Beef Enchilada Pasta One-Pan Meal is your new weeknight best friend. This recipe takes the full-on cozy vibes of a beefy, cheesy enchilada and mashes them up with a comforting bowl of pasta—all in one skillet. That’s right. No juggling pots and pans, no waiting for the oven to preheat, and absolutely no sacrificing flavor.

You’re just 35 minutes away from a creamy, zesty, cheese-pull-worthy meal the whole family will (finally) agree on. Busy moms, tired professionals, and even the “I-burn-toast” crowd can pull this off. With beef enchilada pasta, dinner doesn’t feel like a chore—it feels like a treat. Whether it’s Taco Tuesday or just another hangry Thursday, this recipe brings the flavor without bringing the stress.

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What is Beef Enchilada Pasta One-Pan Meal?

Beef Enchilada Pasta One-Pan Meal is a hearty, Mexican-inspired skillet dinner that blends the bold flavors of enchiladas with the comforting texture of pasta. Imagine juicy ground beef simmered in a tangy enchilada sauce, studded with tomatoes, garlic, and onion, then finished with a generous handful of melty cheddar and Monterey Jack cheese.

All that goodness is tossed together with tender pasta—no need to boil it separately. Everything cooks in the same pan, soaking up all the flavor as it simmers. Think of it as if a cheesy burrito and mac & cheese had a really delicious baby. It’s perfect for folks who want a big flavor payoff with minimal cleanup.

Reasons to Try Beef Enchilada Pasta One-Pan Meal

There are plenty of reasons to keep Beef Enchilada Pasta One-Pan Meal on repeat in your dinner rotation. First, hello, one pan! Fewer dishes to clean means more time for, well… anything else. Second, it hits all the food groups in one go—protein-packed beef, veggies from the tomatoes and onions, carbs from pasta, and cheese (which counts as happiness, right?).

Third, this dish is super customizable. Want more spice? Toss in some jalapeños or red pepper flakes. Looking to lighten things up? Ground turkey works great, too. Plus, even picky eaters tend to fall in love with the cheesy, saucy combo. It’s perfect for feeding a crowd or meal prepping for the week—if it lasts that long.

Ingredients Needed to Make Beef Enchilada Pasta One-Pan Meal

• 1 tbsp olive oil
• 1 lb ground beef
• 1 onion, diced
• 2 garlic cloves, minced
• 2 cups beef broth
• 1 can (10 oz) enchilada sauce
• 1 can (14.5 oz) diced tomatoes (undrained)
• 8 oz uncooked pasta (penne or elbow work best)
• 1 cup shredded cheddar cheese
• ½ cup shredded Monterey Jack cheese
• Optional: ¼ cup chopped fresh cilantro, ¼ tsp red pepper flakes

Instructions to Make Beef Enchilada Pasta One-Pan Meal

Ready to whip up this delicious dinner without wrecking your kitchen in the process? This step by step guide will walk you through making your very own Beef Enchilada Pasta One-Pan Meal from start to finish—no culinary degree required. Whether you’re cooking for picky eaters or just want a cozy meal after a long day, this skillet supper delivers major flavor with minimal effort. Let’s get into it.

Step 1: Brown the Ground Beef

Start by grabbing your largest, deepest skillet—something that can hold everything without bubbling over. Heat 1 tablespoon of olive oil over medium-high heat. Once it’s shimmering, add 1 pound of ground beef. Break it up with a spatula as it cooks so it browns evenly. This usually takes about 6–8 minutes.

You’ll know it’s ready when it’s no longer pink and you get those yummy browned bits on the bottom of the pan (hello, flavor!). Be sure to drain off any excess grease—too much fat can make your final dish greasy, and nobody wants that.

💡Want to go leaner? You can easily swap ground beef for turkey or chicken—check out our Ground Beef and Potato Casserole for more substitution inspiration.

Step 2: Sauté the Onion and Garlic

Toss in your diced onion and minced garlic right into the same skillet with the browned beef. Sauté for about 2–3 minutes, stirring occasionally, until the onion becomes translucent and softens up. You’ll smell the garlic doing its thing, and honestly, your kitchen is going to smell amazing.

Pro Tip: If your garlic tends to burn fast, push your beef to the sides and give the garlic some solo time in the center of the pan first. Burnt garlic = bitter dish.

Step 3: Add the Liquids and Tomatoes

Now it’s time to build that bold, zesty enchilada flavor. Pour in:

• 2 cups beef broth
• 1 (10 oz) can enchilada sauce
• 1 (14.5 oz) can diced tomatoes (don’t drain them—use all that juicy flavor)

Stir everything together so it’s well combined. This saucy base is what the pasta will soak up while it cooks, giving each bite that rich enchilada taste you love. If you’re watching sodium, opt for low-sodium broth or sauce.

Feeling adventurous? Add some canned green chiles or swap in a fire-roasted tomato version for a smoky twist.

Step 4: Stir in the Uncooked Pasta

Here’s where the one-pan magic really kicks in. Add 8 oz of dry pasta—penne or elbow both work great. No need to pre-cook it. Stir it into the sauce so it’s fully coated.

Bring everything to a gentle boil over medium-high heat. Then, reduce the heat to low, cover your skillet, and simmer for about 15–20 minutes. Stir every few minutes to prevent sticking and to help the pasta cook evenly.

Keep an eye on the liquid—if it’s running low and the pasta isn’t quite tender, just add a little more broth or water. Every stove and pasta brand cooks a bit differently, so adjust as needed.

Looking for pasta tips? Visit our Easy Creamy Tuscan Garlic Tortellini Soup for ideas on cooking pasta in broth for max flavor.

Step 5: Add the Cheese

Once the pasta is tender and the sauce has thickened slightly, reduce the heat to low and stir in:

• 1 cup shredded cheddar cheese
• ½ cup shredded Monterey Jack cheese

Mix until everything is melted, gooey, and fully incorporated. The cheese will thicken the sauce just enough to coat the pasta without turning it into a gloopy mess.

For extra richness, you could even add a splash of cream or a dollop of sour cream here. And if you’re feeling spicy, now’s the time to sprinkle in red pepper flakes.

Step 6: Garnish and Serve

Right before serving, toss on some chopped fresh cilantro for a pop of color and brightness. It’s optional, but it really does round out the dish beautifully.

Serve your Beef Enchilada Pasta One-Pan Meal hot and fresh, straight from the skillet. Pair it with a side of Homemade White Chicken Lasagna Soup or a simple salad for a complete meal.

Feeling fancy? Try topping each bowl with sliced avocado or a drizzle of hot sauce for even more flavor.

What to Serve with Beef Enchilada Pasta One-Pan Meal

This one-pan wonder is filling on its own, but if you’re feeling extra (or feeding a small army), you can easily round it out. A simple green salad with lime vinaigrette adds a fresh, tangy crunch. Cornbread or warm tortillas on the side? Absolute yes. If you want something to cool the heat, a dollop of sour cream or a side of guacamole is dreamy. Got leftovers of our Slow Cooker White Chicken Chili? That actually pairs surprisingly well. And let’s be honest—nobody will say no to chips and salsa while the pasta simmers.

Key Tips for Making Beef Enchilada Pasta One-Pan Meal

Tip #1: Use a deep skillet or large sauté pan—trust me, the pasta expands and it gets saucy. Tip #2: Keep an eye on the liquid. If your pasta is still firm and things are drying up, add a splash more broth. Tip #3: Want it spicier? Swap in hot enchilada sauce or add chopped jalapeños when you sauté the onion. Tip #4: Don’t skip stirring. Pasta loves to hang out at the bottom and get stuck. Give it a stir every few minutes. Tip #5: Make it your own. You can use ground turkey, add black beans, or even toss in some frozen corn. Flexibility is the name of the game here.

Storage and Reheating Tips for Beef Enchilada Pasta One-Pan Meal

Let leftovers cool completely before storing. Pop them into an airtight container and stash them in the fridge for up to 3 days. When reheating, the microwave works fine—just add a little splash of broth or water before zapping so it doesn’t dry out. Prefer stovetop? Add a bit of liquid and reheat on low until warmed through. The cheese gets even creamier the next day, so honestly, leftovers might just be the real MVP. Freezing isn’t ideal (the pasta can go mushy), but if you must, freeze in individual portions and thaw overnight before reheating.

FAQs

Can I use a different kind of pasta?
Yes! Penne and elbow are great, but rotini or shells work too. Just avoid long noodles—they don’t play nice in one-pan meals.

Can I make it ahead?
You sure can. Just prep everything except the cheese, store it, and reheat with cheese right before serving.

Can I make it vegetarian?
Absolutely. Swap the beef for black beans or meatless crumbles and use veggie broth instead.

Is it kid-friendly?
Totally. If your little ones are spice-sensitive, use mild enchilada sauce and skip the red pepper flakes.

Final Thoughts

Beef Enchilada Pasta One-Pan Meal is a weeknight game-changer that brings bold flavor with minimal fuss. Whether you’re wrangling toddlers, juggling meetings, or just craving something comforting, this dish checks all the boxes—fast, filling, and flavorful. With easy swaps, crowd-pleasing taste, and just one skillet to clean, this might just become your go-to dinner. Hungry for more family-friendly, fuss-free meals? Check out Cheesy Burrito Casserole next. Your skillet (and your sanity) will thank you.

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