One-Pot Enchilada Pasta

A cozy, cheesy, flavor-packed one-pot wonder for easy weeknight dinners

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Introduction

Dinner doesn’t always need to be complicated to be delicious. In fact, some of the most satisfying meals come from simple, fuss-free cooking methods—like one-pot meals. One such standout is One-Pot Enchilada Pasta, a family-friendly, comfort food favorite that brings together the bold flavors of beef enchiladas and the creamy comfort of cheesy pasta. And the best part? You only need one pot and less than 30 minutes to create this flavor-packed dinner masterpiece.

This recipe is perfect for busy weeknights, lazy Sundays, or even casual entertaining when you want something hearty and flavorful that doesn’t leave your kitchen looking like a war zone. Let’s dive into what makes this pasta so great—and how you can make it your own.

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Why You’ll Love This Recipe

• One pot = less mess, more flavor

• Loaded with cheese, beef, and rich enchilada sauce

• Comforting and customizable with pantry staples

• Ready in about 30 minutes

• Kid-approved and freezer-friendly

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Ingredients (US Measurements)

Here’s everything you’ll need, measured out for ease and success:

• 1 lb lean ground beef

• ¾ cup diced onion (about half a medium onion)

• 2 cups water or beef broth (use broth for deeper flavor)

• 1 (19 oz) can red enchilada sauce

• 8 oz dry rotini pasta (approximately 2¼ cups)

• ½ tsp ground cumin

• ½ tsp red pepper flakes (optional, adjust for spice level)

• 4 oz cream cheese (cut into cubes for faster melting)

• ½ cup shredded cheddar cheese (or more, to taste)

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Directions: Step-by-Step Instructions

1. Sauté the Beef and Onion

In a large skillet or deep sauté pan, cook 1 lb of ground beef and ¾ cup diced onion over medium heat. Stir frequently until the meat is browned and the onion is soft—about 5 to 7 minutes. Drain excess grease to avoid an overly greasy sauce.

2. Add Liquids, Pasta, and Spices

To the browned meat and onions, add:

• 2 cups water or beef broth

• 1 (19 oz) can of red enchilada sauce

• 8 oz dry rotini pasta

• ½ tsp ground cumin

• ½ tsp red pepper flakes (optional)

Stir everything together well so the pasta is fully coated and submerged in liquid.

3. Simmer Until Pasta is Tender

Bring the mixture to a gentle boil. Once boiling, reduce the heat to medium-low, cover with a lid, and let it simmer for 10 to 12 minutes, stirring occasionally. You want the pasta to be cooked al dente—tender but with a slight bite.

4. Melt in Cream Cheese

Once the pasta is cooked, remove the lid and stir in 4 oz of cream cheese. Stir constantly until the cream cheese is fully melted and integrated into the sauce, making it smooth and creamy. If the cream cheese was cold from the fridge, this might take an extra minute or two—be patient, it’s worth it.

5. Top with Cheddar and Serve

Turn off the heat, then sprinkle ½ cup of shredded cheddar cheese over the top. Let it melt naturally for 1 to 2 minutes, or stir it in if you want an extra-cheesy sauce. Serve warm, optionally garnished with chopped cilantro, sour cream, or crushed tortilla chips.

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Prep and Cook Time

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Calories and Nutrition (Approximate per serving)

Note: These values are estimates based on typical ingredients and may vary depending on brands used.

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Tips and Variations

Choose Your Heat

Use mild, medium, or hot enchilada sauce to control the spice level. For more heat, double the red pepper flakes or stir in chopped jalapeños.

Add More Veggies

Stir in canned black beans, corn kernels, diced bell peppers, or zucchini when adding the pasta. This adds fiber, texture, and color.

Play with Cheese

Instead of cheddar, try Monterey Jack, Pepper Jack, or a Mexican cheese blend. Want it extra gooey? Add more.

Use Different Proteins

Ground turkey, chicken, or even soy crumbles can be swapped for ground beef. You can also use shredded rotisserie chicken as a shortcut.

Pasta Options

Rotini is ideal because it holds the sauce well, but you can use penne, fusilli, or elbow macaroni. Just adjust cook time if needed.

Make it a Casserole

After step 4, transfer to a baking dish, top with cheese, and bake at 375°F for 10 minutes until golden on top.

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Serving Suggestions

Pair this hearty one-pot meal with:

• A simple green salad with lime vinaigrette

• Tortilla chips and guacamole or salsa

• Roasted corn or elote-style street corn

• Mexican rice or cilantro-lime rice on the side

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How to Store and Reheat

To Store:
Let leftovers cool completely, then store in an airtight container in the fridge for up to 3 days.

To Reheat:
Microwave in 1-minute intervals, stirring between each, or reheat gently on the stove with a splash of water or broth to loosen the sauce.

To Freeze:
Freeze in airtight containers for up to 2 months. Thaw overnight in the fridge before reheating.

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What People Are Saying

“My kids devoured it—definitely going into our weekly dinner rotation.” — Ashley M.

“So creamy and flavorful! I added corn and bell peppers, and it was a hit.” — Jordan K.

“Love how easy it is. One pot equals fewer dishes and a happy mama.” — Rebekah L.

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Make-Ahead Tips

• Prep vegetables and meat ahead of time and store in separate containers

• Measure out pasta and spices and store in a zip-top bag for quick access

• Make a double batch and freeze half for another night—it reheats beautifully

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Final Thoughts

This One-Pot Enchilada Pasta checks all the boxes: it’s cheesy, flavorful, quick, and totally customizable. Whether you’re feeding a family, meal prepping, or just want something soul-warming without the mess, this dish delivers. It’s the perfect balance of Tex-Mex comfort and easy cleanup.

So the next time you’re craving something rich and satisfying, skip the takeout and make this instead. You’ll have a delicious, homemade meal on the table in 30 minutes—and only one pot to clean.