Name: One Pot Beef Enchilada Pasta Recipe
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: Mexican-American
Ingredients: 1 tablespoon extra virgin olive oil; 1 pound lean ground beef (85-88%); 1 medium yellow onion, diced; 3 cloves garlic, minced; 1 (1 ounce) packet taco seasoning; 2 1/4 cups dry rotini pasta; 2 cups water; 20 ounces red enchilada sauce (2 cans of 10 ounces each); 2 cups shredded cheddar jack cheese (about 8 ounces)

If you’re anything like me and crave a cozy, flavor-packed meal with minimal fuss, you’re going to absolutely adore this One Pot Beef Enchilada Pasta Recipe. It combines all the best parts of enchiladas with the simplicity of pasta — and best of all, it all comes together in just one pot! Seriously, it’s one of those recipes that feels like a warm hug on a plate, and I can’t wait to share it with you.

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Why You’ll Love This Recipe

One-Pot Wonder: Cleanup is a breeze since everything cooks in one pan—perfect for busy weeknights.
Flavor Explosion: The combination of taco seasoning, enchilada sauce, and cheddar jack cheese packs rich, comforting Mexican-inspired flavors.
Family Favorite: My family goes crazy for this dish, and it’s a guaranteed hit even with picky eaters.
Quick & Easy: From start to finish in about 25 minutes—you get dinner on the table fast without sacrificing taste.

The image shows a white bowl filled with three layers of spiral pasta. The bottom layer is a rich orange cheese sauce that coats the pasta thickly. The second layer features sliced red tomatoes scattered evenly over the pasta, some slightly cooked and glossy. The top layer is bright green fresh herbs sprinkled lightly, adding a fresh touch. The colors of orange, red, and green create a vibrant, warm look. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The magic of this One Pot Beef Enchilada Pasta Recipe lies in its simplicity, using everyday pantry staples that come together effortlessly. When picking your ingredients, fresh onions and good-quality taco seasoning will really elevate the dish.

Extra virgin olive oil: I like using a good olive oil for that subtle fruity flavor and to help brown the beef evenly.
Lean ground beef: The 85-88% lean beef is my go-to since it balances flavor and fat without making the dish greasy.
Yellow onion: Adds sweetness and depth—diced finely so it melts into the sauce.
Garlic: Fresh cloves make all the difference here; minced garlic gives just the right punch.
Taco seasoning packet: I recommend picking one with a nice spice blend but not overly salty.
Rotini pasta: The spiral shape catches the sauce perfectly, but penne or shells work well too.
Water: Helps cook the pasta right in the sauce, so everything becomes one delicious mix.
Red enchilada sauce: This is the star that gives the dish its vibrant color and tangy, spicy flavor.
Cheddar jack cheese: I love the melty, gooey texture combining sharpness from cheddar with mellow jack cheese.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love tweaking this One Pot Beef Enchilada Pasta Recipe depending on what’s in my fridge or what my family’s craving—it’s super flexible! Feel free to experiment, because that’s half the fun in the kitchen.

Variation: Swap the ground beef for ground turkey or chicken if you want a leaner option; I’ve done this, and it still tastes fantastic.
Vegetarian twist: Use black beans or lentils instead of meat and add some diced bell peppers—your veggies get a tasty upgrade!
Extra spicy: Add jalapeños or a dash of cayenne pepper if you like it with more heat; my spouse loves it that way.
Dairy-free: Skip the cheese or use a plant-based cheese alternative, and this dish remains comforting without the dairy.

How to Make One Pot Beef Enchilada Pasta Recipe

Step 1: Brown the Beef and Sauté the Onion

Start by heating the olive oil in a large skillet over medium-high heat. Toss in the ground beef and diced onion, breaking up the beef with your spatula. Cook for 5 to 7 minutes until the beef is nicely browned and the onions soften. Don’t rush this part—getting a good sear really builds flavor. Once cooked, drain any excess grease to keep the dish from becoming too oily.

Step 2: Add Garlic and Taco Seasoning

Now, toss in the minced garlic and the taco seasoning packet. Stir and cook for about 1 to 2 minutes until you can smell those wonderful spices coming alive. This step wakes up all those vibrant flavors and makes the dish irresistible.

Step 3: Add Pasta, Water, and Enchilada Sauce

Pour in the dry rotini, water, and all of your enchilada sauce. Give everything a good stir to combine. Then crank the heat to bring the mixture gently to a boil. Make sure the pasta is mostly submerged so it cooks evenly in the sauce.

Step 4: Simmer and Stir Until Pasta is Tender

Once boiling, lower the heat to medium-low and cover the skillet. Let it simmer for 10 to 15 minutes. Stir occasionally so the pasta doesn’t stick and to check how much liquid remains. The pasta should be tender and most of the liquid absorbed. This is where the dish really thickens into a creamy, cheesy masterpiece.

Step 5: Stir in the Cheese and Serve

Remove the skillet from the heat, sprinkle in the shredded cheddar jack cheese, and gently stir until it melts into that delicious sauce. It’s the final touch that makes everything gooey and satisfying. Serve it up immediately and watch everyone dig in!

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Pro Tips for Making One Pot Beef Enchilada Pasta Recipe

Don’t Skip Draining: Removing excess grease after browning the beef prevents a watery sauce and keeps flavors balanced.
Even Pasta Cooking: Stir occasionally while simmering to avoid clumps and ensure the pasta cooks evenly in the enchilada sauce.
Cheese Timing: Add your cheese at the very end off the heat to keep it melty and creamy without turning oily.
Adjust Liquid as Needed: Depending on your enchilada sauce thickness, you might need a little more or less water—trust your instincts and keep an eye on texture.

How to Serve One Pot Beef Enchilada Pasta Recipe

A black pan filled with spiral pasta covered in a rich orange sauce with small pieces of cooked meat mixed throughout. The pasta is topped in the center with a circle of halved red cherry tomatoes, surrounded by bright green fresh cilantro leaves scattered evenly over the dish. A woman's hand is holding a fork twirling some pasta on the right side of the pan. The pan is placed on a white marbled surface with a striped cloth beside it. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love topping mine with fresh chopped cilantro and a dollop of sour cream—it cuts through the richness and adds a fresh pop. A little squeeze of lime juice or sliced green onions also takes things up a notch. If you like extra heat, toss on some sliced jalapeños or hot sauce.

Side Dishes

This One Pot Beef Enchilada Pasta pairs beautifully with a simple green salad or Mexican street corn for a festive touch. I also sometimes serve it alongside warm tortillas or chips for scooping up any leftover sauce.

Creative Ways to Present

For a cozy dinner party, I like to bake this pasta dish topped with extra cheese until bubbly and golden brown—it’s like enchilada lasagna! Another idea is to serve it in a mini cast iron skillet per person to keep it warm and give it a rustic, charming vibe.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 3 days. Before serving, I usually let it come to room temperature for about 20 minutes to help the flavors relax and the sauce loosen up a bit.

Freezing

This recipe freezes surprisingly well if you want to save portions for busy nights. Freeze in airtight containers without the cheese, which you can add fresh when reheating. It keeps for up to 2 months in the freezer.

Reheating

Reheat leftovers gently in a skillet over low heat, adding a splash of water or broth as needed to prevent sticking and restore creaminess. Add cheese at the end again, so it stays melty and delicious.

FAQs

Can I use a different type of pasta for this recipe?

Absolutely! While rotini is great for catching the sauce, other short pasta shapes like penne, shells, or rigatoni work well too. Just make sure to adjust cooking time slightly as needed.
Is it possible to make this recipe vegetarian?

Yes! Swap the ground beef for beans like black beans or lentils, and add extra veggies like peppers or mushrooms. You’ll still have plenty of flavor and a hearty pasta dish.
How spicy is the One Pot Beef Enchilada Pasta Recipe?

It has a mild to medium spice level depending on the taco seasoning and enchilada sauce you use. You can easily adjust the heat by choosing milder or spicier sauces and adding fresh chilies or hot sauce.
Can I prepare this recipe ahead of time?

You can prep the meat and sauce mixture in advance, then add the pasta and cook just before serving for best texture. However, the full one-pot method is designed for quick assembly and cooking.

Final Thoughts

This One Pot Beef Enchilada Pasta Recipe has become one of my favorite go-tos when I’m hungry for something homey but don’t want to spend hours in the kitchen. It’s comforting, cheesy, and full of bold flavors that never disappoint. I genuinely hope you love it as much as my family does—so grab a skillet, warm up that enchilada sauce, and let’s get cooking together!