If you’re anything like me, weeknights can get a little crazy — and that’s exactly why I love sharing this Cheesy Enchilada Pasta Skillet Recipe with you. It’s a one-pot wonder that combines all the best flavors of classic enchiladas with the comfort and heartiness of pasta. Seriously, it’s ridiculously easy, super cheesy, and perfect for satisfying hungry bellies in under 30 minutes. Stick around, because your dinner routine is about to get a whole lot tastier and simpler.
Why You’ll Love This Recipe
- One-Pot Convenience: No extra dishes means you’ll spend less time cleaning and more time enjoying your meal.
- Flavor-packed Comfort: The cheesy, spicy enchilada sauce combined with pasta makes for a cozy, hearty dinner that feels indulgent but comes together quickly.
- Family Favorite: My family goes crazy for this — it’s like all their favorite Mexican flavors rolled into one easy skillet.
- Flexible Ingredients: It’s easy to swap cheese types, add veggies, or adjust spice levels to suit your taste or dietary needs.
Ingredients You’ll Need
This recipe strikes the perfect balance between bold Mexican-inspired flavors and classic cheesy pasta comfort food. When shopping, keep an eye out for a good quality enchilada sauce — it really sets the flavor base, so don’t settle for the bland stuff!
- Lean ground beef: I prefer 90% lean to keep it flavorful but not too greasy.
- Onion: Adds sweetness and depth, and I like to chop it finely so it blends right in.
- Taco seasoning: Homemade or store-bought works — it delivers essential southwest spices.
- Chopped green chiles: This brings subtle heat and a touch of smoky flavor; you can adjust the amount to your spice tolerance.
- Red enchilada sauce: The star of the dish — I recommend a good quality canned sauce or homemade if you have time.
- Chicken broth: Helps cook the pasta and infuses flavor, so don’t skip this step.
- Ziti noodles: I like ziti because it holds sauce well, but penne or rigatoni are great alternatives.
- Sour cream: Stirred in at the end to add creaminess and balance the spice.
- Shredded cheddar or jack cheese: I use a mix for that perfect melt and tangy bite.
Variations
I like to keep things flexible with this Cheesy Enchilada Pasta Skillet Recipe. Whether you’re feeding a crowd or just want to tweak the flavors, there’s plenty of room for personalization. Here are a few favorite twists I’ve tried that might spark your own creativity.
- Make it vegetarian: Swap ground beef for black beans or crumbled tofu, and add some diced bell peppers — I’ve done this often for Meatless Mondays and it’s just as satisfying.
- Kick up the heat: Add diced jalapeños or a splash of hot sauce to the mix if you like it spicy — my husband loves it with extra kick.
- Add veggies: Spinach, corn, or even zucchini work beautifully and sneak in some nutrition.
- Use different cheeses: Pepper jack adds a nice spice, while mozzarella gives a creamy melt; I sometimes combine two or three types depending on what I have in my fridge.
How to Make Cheesy Enchilada Pasta Skillet Recipe
Step 1: Brown the Beef and Sauté the Aromatics
Start by heating a large skillet over medium heat. Add your lean ground beef and cook it until it’s nicely browned—no pink in sight! This usually takes about 5-7 minutes. You’ll want to break it up into crumbles as it cooks so it distributes evenly throughout the dish. When the beef is almost done, toss in the chopped onions, green chiles, and taco seasoning. Let everything cook together for about 3 minutes until the onions soften and the spices bloom — this step is where the base flavor really develops.
Step 2: Add Sauce, Broth, and Pasta
Pour in the enchilada sauce and chicken broth, stirring everything until it’s well combined. Crank the heat up so the mixture comes to a boil. Once boiling, stir in the ziti noodles and reduce the heat to low so it simmers gently. Cover the skillet with a lid and cook for 10-12 minutes, stirring once halfway through to keep the noodles from sticking to the bottom. You want the pasta tender but still holding its shape — perfectly al dente.
Step 3: Finish it Off with Cheese and Sour Cream
Once the noodles have cooked through, remove the skillet from the heat. Stir in the sour cream and half a cup of the shredded cheese until everything is luxuriously creamy and combined. Then sprinkle the remaining cheese on top, cover with the lid again, and let it rest for a few minutes until the cheese melts into that perfect gooey blanket. This last bit of melted cheese is what takes my family from “just dinner” to “absolutely craving it again.”
Pro Tips for Making Cheesy Enchilada Pasta Skillet Recipe
- Don’t Skip the Stirring: Stir the noodles halfway through cooking to prevent sticking, trust me, this stops the dreaded mushy bottom.
- Use a Good Enchilada Sauce: I once tried a low-quality sauce and it was a flavor flop—choose one with bold, authentic spices for best results.
- Cheese Choice Matters: Mixing sharp cheddar and Monterey jack gives you both melty texture and that punchy cheese flavor I adore.
- Let It Rest Covered: After adding cheese on top, keep the skillet covered off heat so it melts perfectly without drying out.
How to Serve Cheesy Enchilada Pasta Skillet Recipe
Garnishes
I love topping this skillet with fresh avocado slices, a sprinkle of chopped cilantro, and a dollop of sour cream for extra creaminess. Sometimes I add a squeeze of lime to brighten things up — it really wakes the flavors. If you’re feeling adventurous, a handful of crispy tortilla strips on top adds a fun crunch.
Side Dishes
Simple sides work best here. My go-to is a crisp green salad with a light vinaigrette or some roasted veggies like corn or bell peppers. For a classic touch, serve with warm corn tortillas or chips on the side — it rounds out the meal perfectly.
Creative Ways to Present
For family dinner parties, I’ve served this in a cast-iron skillet placed right in the center of the table — so inviting and communal. Another fun idea is to spoon it into small individual ramekins, topped with cheese and baked for a few minutes for personal cheesy “enchilada pasta pot pies.”
Make Ahead and Storage
Storing Leftovers
Leftovers keep really well in an airtight container in the fridge for up to 3 days. I like to add a splash of water or broth when reheating to bring back some moisture because pasta tends to soak up the sauce overnight.
Freezing
I’ve frozen this recipe a couple of times with decent results. I recommend freezing it before adding the sour cream for the best texture. When thawing, reheat gently in a skillet over low heat, stirring in fresh sour cream at the end.
Reheating
For reheating, I use a skillet or microwave with a little added broth or water—and cover the dish while warming to keep it moist and creamy. This brings the cheesy texture back close to fresh-made, which I really appreciate on busy days.
FAQs
-
Can I use other types of pasta for this recipe?
Absolutely! While ziti works great because it holds the sauce well, you can substitute penne, rigatoni, or even elbow macaroni. Just make sure to adjust the cooking time if the pasta shape cooks faster or slower.
-
How spicy is this Cheesy Enchilada Pasta Skillet Recipe?
This recipe has a mild to moderate spice level thanks to the green chiles and taco seasoning. If you prefer it hotter, you can add jalapeños or a pinch of cayenne pepper, or use a spicier enchilada sauce.
-
Can I make this recipe ahead of time?
You can prep the beef and sauce mixture a day ahead, then add pasta and cheese just before cooking to keep things fresh. It reheats well, too, making it great for meal prep.
-
Is this recipe suitable for freezing?
Yes, though for the best texture, freeze before adding sour cream and cheese. Reheat gently and add dairy when warming up leftovers.
Final Thoughts
This Cheesy Enchilada Pasta Skillet Recipe has become one of my absolute favorites when I want something comforting but fuss-free. It hits that perfect balance of creamy, spicy, and cheesy with minimal cleanup — which I know you’ll love as much as I do. Whether you’re feeding your hungry family or just craving a simple, satisfying meal, give this recipe a try. I promise, it’ll quickly earn a spot in your regular rotation and maybe even become your family’s new favorite dinner staple.
Print
Cheesy Enchilada Pasta Skillet Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-American
Description
This One Pot Enchilada Pasta is a delicious and easy weeknight dinner combining classic enchilada flavors with hearty pasta and cheese. Ground beef is cooked with onions, green chiles, and taco seasoning, then simmered with enchilada sauce, chicken broth, and ziti noodles to create a comforting, cheesy casserole-like dish perfect for busy families.
Ingredients
Meat and Vegetables
- 1 pound lean hamburger
- 1/2 onion, chopped
- 4.5 ounce can chopped green chiles
Seasonings and Sauces
- 1 Tablespoon taco seasoning
- 10 ounce can red enchilada sauce
- 14.5 ounce can chicken broth
Pasta and Dairy
- 1/2 pound ziti noodles (about 2 cups)
- 1/2 cup sour cream
- 1 1/2 cups shredded cheddar or jack cheese (divided)
Instructions
- Cook the beef and aromatics: In a large skillet over medium heat, cook the lean hamburger until browned. Add the chopped onion, chopped green chiles, and taco seasoning. Stir well and cook for an additional 3 minutes to soften the onions and blend the flavors.
- Add liquids and bring to boil: Stir in the red enchilada sauce and chicken broth with the beef mixture. Increase the heat to bring the mixture to a boil.
- Add pasta and simmer: Stir in the ziti noodles, then reduce the heat to low. Cover the skillet and let it cook for 10-12 minutes, stirring halfway through to prevent the noodles from sticking. Cook until the noodles are tender and have absorbed the sauce.
- Finish with cheese and sour cream: Remove the skillet from heat. Stir in the sour cream and 1/2 cup of shredded cheese until well combined. Sprinkle the remaining 1 cup of cheese evenly over the top. Cover the skillet again and let it sit for a few minutes to allow the cheese to melt.
- Serve and garnish: Top the cheesy enchilada pasta with your favorite toppings such as sliced olives, chopped cilantro, or diced tomatoes, and serve hot.
Notes
- This one pot cheesy enchilada pasta is a flavorful, family-friendly meal that combines the tastes of Mexican enchiladas in a comforting pasta dish.
- Using lean hamburger keeps the dish hearty but not overly greasy.
- Stirring halfway during pasta cooking prevents sticking and ensures even cooking.
- You can substitute ziti with penne or rigatoni if preferred.
- Adjust the spiciness by selecting mild or hot enchilada sauce and green chiles.
- Leftovers keep well and taste great reheated.
Nutrition
- Serving Size: 1 serving
- Calories: 390 kcal
- Sugar: 2 g
- Sodium: 256 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.3 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 81 mg
