20 Minute Enchilada Pasta
Make a delicious meal in just 20 minutes, with only 7 ingredients! This Enchilada Pasta recipe combines small pasta shells, ground beef, enchilada sauce and cheddar cheese into an incredibly easy and flavorful meal!
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Ingredients
- 2 cups medium pasta shells, uncooked
- 1 tablespoon olive oil
- 1 cup onion, diced
- 3 cloves garlic, minced
- 1 pound ground beef
- 2 cups red enchilada sauce, click the link for my homemade recipe
- 1 cup cheddar cheese, shredded
Instructions
- Bring a large pot of salted water to boil on the stove. Add the pasta shells and cook until al dente. Drain and set aside.
- While the pasta is cooking, add the olive oil to a large skillet on the stove over medium-high heat.
- Add the onion, cook 3-4 minutes, add the garlic and cook for an additional minute.
- Add the ground beef to the skillet and cook until browned, about 6-7 minutes.
- Drain any grease from the ground beef, then add the enchilada sauce and cooked pasta to the skillet.
- Reduce the heat on the stove to low and simmer for 3-4 minutes.
- Sprinkle the cheddar cheese on top, cover and allow the cheese to melt, 1-2 minutes.
- Remove from the heat, uncover and serve immediately.
Notes
- To make your own enchilada sauce, follow this recipe for red enchilada sauce. Or use this recipe for enchilada seasoning, and combine it with a can of tomato sauce and chicken broth, or water.
- To make this recipe spicy, add 2-4 tablespoons hot sauce with the enchilada sauce. This recipe is not spicy, using the ingredients shown above. Different brands of red enchilada sauce will vary on how much spice they have in them.
- To add more protein or veggies to this pasta recipe, add a can of corn (drained and rinsed) or a can of black beans (drained and rinsed) with the enchilada sauce.
- To make chicken enchilada pasta, skip the step of cooking the ground beef. Instead, replace the ground beef with 2 cups of cooked, shredded chicken, added to the skillet with the cooked onions and garlic, along with the cooked pasta and enchilada sauce. The chicken can be pulled from a rotisserie chicken, or you can use this super easy Instant Pot Shredded Chicken recipe.
- Leftover enchilada pasta will stay good in the fridge for up to 5 days, stored in an airtight container. To reheat the pasta, place it in a microwave safe bowl and reheat on high for 2 minutes.
Nutrition Facts
Calories 686kcal (34%)Carbohydrates 52g (17%)Protein 36g (72%)Fat 36g (55%)Saturated Fat 15g (75%)Cholesterol 110mg (37%)Sodium 1297mg (54%)Potassium 513mg (15%)Fiber 4g (16%)Sugar 11g (12%)Vitamin A 1083mg (22%)Vitamin C 6mg (7%)Calcium 248mg (25%)Iron 4mg (22%)
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