If you’re on the hunt for a dish that brings the bold flavors of enchiladas to your dinner table with the ease of a single pot, look no further than One-Pot Enchilada Pasta. This hearty, comforting recipe is the ultimate fusion of Tex-Mex zest and cheesy pasta satisfaction. It’s the kind of meal that delights families, satisfies picky eaters, and simplifies busy weeknights without compromising on flavor.
In this article, you’ll get a complete breakdown of how to make this mouthwatering recipe, including detailed ingredients, step-by-step instructions, pro kitchen tips, nutritional information, and variations that can cater to every dietary preference. Whether you’re a busy parent, a student cooking on a budget, or simply someone who loves quick and flavorful dinners, this is a recipe that belongs in your rotation.
Why You’ll Love This Recipe
What makes this One-Pot Enchilada Pasta such a standout? It’s all about flavor, simplicity, and versatility. Combining the spices and depth of red enchilada sauce with the creamy, cheesy texture of pasta is a brilliant twist on two beloved comfort foods. Add the convenience of cooking everything in one pot—and you’ve got a recipe that saves time and cleanup.
Here’s what makes this dish amazing:
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Bold, familiar flavors – Inspired by enchiladas, enhanced with pasta.
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Quick and easy prep – Ready in just 25 minutes.
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One-pot convenience – Minimal cleanup.
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Customizable – Easily adapted to vegetarian, gluten-free, or spicier preferences.
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Family-friendly – Kids and adults alike devour it.
Ingredients (US Standard Measurements)
Below are the ingredients needed for the recipe, listed with US cups and measurement units. These are pantry staples in most homes, which makes this recipe even more convenient.
Core Ingredients:
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1 tablespoon olive oil
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1 pound ground beef
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½ cup chopped onion
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2½ cups beef broth
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2 cups dry rotini pasta
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1 (10 oz) can red enchilada sauce
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1 (14 oz) can diced tomatoes
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1½ cups shredded cheddar cheese
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Salt and pepper, to taste
Optional Toppings:
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Sour cream
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Diced green onions
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Fresh cilantro
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Sliced jalapeños
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Crushed tortilla chips
Note: For a lighter option, swap the ground beef for ground turkey or black beans. You can also substitute the rotini with penne or elbow macaroni if preferred.
Step-by-Step Directions
These instructions are designed to make the cooking process as smooth and straightforward as possible. Follow each step carefully to achieve a delicious, creamy, and flavorful result every time.
Step 1: Cook the Ground Beef and Onions
Start by heating 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Once the oil is hot, add the ground beef and chopped onions. Sauté for 6–8 minutes, breaking the meat into small pieces as it cooks. Cook until the beef is fully browned and the onions are soft and translucent.
Pro Tip: If there’s excess grease, drain it carefully using a spoon or tilt the pot and remove with a paper towel. This helps avoid a greasy final dish.
Step 2: Add Broth, Pasta, Sauce, and Tomatoes
Once the beef is cooked and the grease is drained, stir in the following:
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2½ cups of beef broth
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2 cups of uncooked rotini pasta
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One 10-ounce can of red enchilada sauce
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One 14-ounce can of diced tomatoes (with their juice)
Mix well to combine all the ingredients and ensure the pasta is fully submerged in the liquid.
Tip: Use low-sodium broth if you’re watching your salt intake, and opt for fire-roasted tomatoes to add a smoky depth of flavor.
Step 3: Simmer Until Pasta Is Tender
Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 12 to 15 minutes.
Stir occasionally to prevent the pasta from sticking to the bottom and to help the flavors marry. The dish is ready when the pasta is cooked al dente and the liquid has thickened into a sauce-like consistency.
Pro Tip: Don’t overcook. The pasta continues to absorb moisture even after the heat is turned off. Keeping it slightly firm ensures the best texture.
Step 4: Stir in the Cheese
Turn off the heat and stir in 1½ cups of shredded cheddar cheese. Mix until the cheese is fully melted and the sauce becomes creamy and velvety.
Taste and season with salt and freshly cracked black pepper as needed. This step is where the dish really transforms into cheesy comfort food bliss.
Step 5: Serve and Garnish
Scoop the finished enchilada pasta into bowls and top with your favorite garnishes. Sour cream adds creaminess, diced green onions give freshness, and cilantro brightens the dish. For a spicy kick, add jalapeño slices or a drizzle of hot sauce.
Bonus: Sprinkle crushed tortilla chips over the top for a crunchy contrast!
Prep Time and Nutrition
This recipe is designed for speed and flavor without sacrificing nutrition.
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Prep Time: 5 minutes
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Cook Time: 20 minutes
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Total Time: 25 minutes
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Servings: 6 generous portions
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Calories: Approximately 450 kcal per serving
This calorie count includes the base recipe and does not account for additional toppings like sour cream or cheese.
Storage and Reheating
One of the best things about this dish is how well it stores and reheats.
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Refrigerator: Store leftovers in an airtight container for up to 3 days.
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Reheating: Warm on the stovetop over low heat or microwave individual portions for 1–2 minutes. Add a splash of broth or water if the pasta seems dry.
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Freezer Friendly? Not recommended. The pasta can become mushy after thawing, and dairy doesn’t always reheat well from frozen.
Tips and Tricks for Perfect Enchilada Pasta
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Add Creaminess: Stir in a tablespoon or two of cream cheese or a splash of heavy cream before serving for extra richness.
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Make It Spicier: Use hot enchilada sauce or add diced jalapeños, chili powder, or cayenne to the mix.
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Make It Vegetarian: Replace ground beef with black beans, pinto beans, or plant-based meat crumbles. Use vegetable broth instead of beef broth.
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Try Different Pasta Shapes: Penne, bowtie (farfalle), or macaroni work well and hold the sauce nicely.
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Make It a Casserole: Transfer cooked pasta to a baking dish, sprinkle extra cheese on top, and broil for 3–4 minutes until golden and bubbly.
Variations and Flavor Twists
This one-pot pasta is extremely versatile. Once you’ve mastered the basic version, try experimenting with these variations:
Southwest Chicken Enchilada Pasta
Use shredded cooked chicken instead of beef and replace beef broth with chicken broth. Add corn and black beans for a Tex-Mex twist.
Cheesy Vegetarian Enchilada Pasta
Skip the meat entirely and load it up with sautéed bell peppers, zucchini, mushrooms, and corn. Use vegetable broth for a meat-free version.
Creamy Enchilada Alfredo
Mix in ½ cup of sour cream or heavy cream with the cheese to create a decadent, creamy enchilada-style sauce.
What to Serve With Enchilada Pasta
While this dish is a full meal on its own, you can round out the plate with a few simple sides:
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Simple green salad with lime vinaigrette
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Warm corn tortillas or cheesy quesadillas
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Mexican-style street corn (elote)
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Refried beans or black beans
Final Thoughts
One-Pot Enchilada Pasta is proof that dinner doesn’t have to be complicated to be delicious. With just a few everyday ingredients, one large pot, and 25 minutes of your time, you can create a warm, cheesy, flavor-packed meal that’s bound to become a staple in your home.
Whether you’re feeding a crowd, meal-prepping for the week, or just craving something satisfying, this recipe delivers. And the best part? You only have one pot to clean.
Try it once, and you’ll see why this easy, budget-friendly meal is a fan favorite.