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% lean); 1 medium yellow onion, diced; 3 cloves garlic, minced; 1 (1 ounce) packet of taco seasoning; 20 ounces red enchilada sauce (2 x 10 ounce cans); 2 1/4 cups dry rotini pasta; 2 cups water; 2 cups shredded cheddar jack cheese (about 8 ounces)

If you’re anything like me, you want dinner to be flavorful, fuss-free, and fast to make on busy nights. That’s exactly why I can’t stop raving about this One Pot Beef Enchilada Pasta Recipe. Imagine all the bold, comforting flavors of classic beef enchiladas, but tossed together with pasta in one beautiful, cheesy pot. It’s total weeknight magic that my family goes crazy for, and I’m betting you’ll love it just as much!

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Why You’ll Love This Recipe

Minimal Cleanup: Because it all comes together in one pot, you won’t end up with a pile of dishes to wash.
Comfort Food Flavor: You get all that classic enchilada goodness — beef, spices, cheese — but with the satisfying heartiness of pasta.
Quick to Make: From start to finish, it’s ready in about 25 minutes, perfect for rushed evenings.
Family Favorite: My kids and guests alike ask for seconds every time I make this.

A white bowl filled with tightly packed rotini pasta covered in a thick bright orange sauce. On top, there are several green parsley leaves scattered for freshness and many slices of shiny, deep red cherry tomatoes resting in the middle. The pasta looks creamy and textured with a slight glossy shine. The whole bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The ingredients here come together to build layers of flavor without any complicated prep. You can easily find everything at your local grocery store, and the taco seasoning packet really amps up the authentic enchilada vibe.

Extra virgin olive oil: This adds a lovely base flavor, and I like using it for a bit of healthy fat to cook the beef.
Lean ground beef: I usually go for 85-88% lean for a perfect balance of taste and fat that won’t dry out.
Yellow onion: Dice it finely so it softens nicely and blends with the meat.
Garlic cloves: Minced fresh garlic makes a world of difference versus pre-minced options.
Taco seasoning packet: This is my secret shortcut for that zesty, spicy kick fast and easy.
Dry rotini pasta: Rotini holds sauce well because of its spiral shape — but you can use penne or shells if you want.
Water: Helps cook the pasta right in the sauce without the mess of boiling separately.
Red enchilada sauce: This brings the rich, tomato-chili flavor that defines enchiladas.
Shredded cheddar jack cheese: The melty, gooey cheese topping everyone loves. I use a blend because it’s creamier and melts beautifully.

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 that this One Pot Beef Enchilada Pasta Recipe is so flexible, letting you swap ingredients to match what you have or your mood. Here are some ways I’ve mixed it up:

Make it vegetarian: I’ve replaced the beef with black beans or plant-based meat crumbles — just as tasty and super filling.
Spice it up: Adding a diced jalapeño with the onion or a dash of cayenne really kicks up the heat for spice lovers.
Cheese variations: Try pepper jack for a smoky twist or sprinkle some crumbled queso fresco on top for an authentic touch.
Swap pasta shapes: Any short pasta like penne, fusilli, or shells will soak up that enchilada sauce perfectly.

How to Make One Pot Beef Enchilada Pasta Recipe

Step 1: Brown the Beef and Soften the Onion

Start by heating your olive oil in a large skillet over medium-high heat. When it’s hot, add the ground beef and diced onion. Cook for about 5 to 7 minutes, stirring occasionally, until the beef turns brown and the onion gets nice and soft. One trick I learned is to break up the beef with a wooden spoon while it cooks — that way, every bite is tender. Remember to drain excess grease after this step to keep the dish from being too oily.

Step 2: Add Garlic and Taco Seasoning

Next, toss in the minced garlic and your taco seasoning packet. Cook for just 1 to 2 minutes until you can smell that delicious aroma filling your kitchen — this gently unlocks those spices and melds the flavors without burning the garlic.

Step 3: Combine Pasta, Water, and Enchilada Sauce

Now the magic happens: pour in your dry pasta, water, and red enchilada sauce right into the skillet. Give everything a good stir to mix it together. Increase the heat and bring the mixture to a gentle boil. This method saves you from boiling pasta separately — making dinner simpler and saving you time!

Step 4: Simmer Until Pasta is Tender

Once boiling, reduce the heat to medium-low, cover the skillet, and let everything cook for about 10 to 15 minutes. Stir every now and then to keep the pasta from sticking. You’ll know it’s done when the pasta is tender, and most of the liquid has absorbed into the dish, creating that perfect creamy, saucy texture.

Step 5: Stir in Cheese and Serve

Finally, remove the skillet from heat and sprinkle in that shredded cheddar jack cheese. Stir it until melted and gooey — this step makes the dish irresistibly rich and comforting. Then, it’s ready to dig into!

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Pro Tips for Making One Pot Beef Enchilada Pasta Recipe

Use a Wide Skillet: I always use a wide pan to give the pasta plenty of room to cook evenly without sticking.
Don’t Skip Draining Grease: Removing excess fat after browning the beef prevents the dish from becoming greasy and heavy.
Stir Occasionally: To keep the pasta from clumping or sticking to the pan, give it a gentle stir every 5 minutes.
Adjust Liquids if Needed: Depending on your pasta brand, you might need a splash more water — just keep an eye on it as it simmers.

How to Serve One Pot Beef Enchilada Pasta Recipe

This image shows a black skillet filled with cooked spiral pasta tossed in a reddish-brown sauce with small pieces of meat, covering the entire base of the pan. On top, there is a layer of bright orange melted cheese spread around the center. Placed neatly over the cheese are halved small red cherry tomatoes in the shape of a circle. Fresh green cilantro leaves are scattered all around the tomatoes and across the pasta, adding a fresh touch. A woman's hand holding a fork is lifting a small portion of the pasta from the right side of the skillet. The skillet rests on a white marbled surface with part of a blue-striped cloth visible in the corner. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I’m a big fan of simple toppings that add freshness and texture. A sprinkle of chopped fresh cilantro or green onions really brightens the richness. You could also dollop some sour cream or a squeeze of lime juice on top — it gives a lovely creamy tang that cuts through all that cheesy goodness.

Side Dishes

Since this dish is already hearty and filling, I usually pair it with a crisp green salad or some roasted veggies for balance. Charred corn on the cob or a simple avocado salad also go brilliantly to keep the meal feeling fresh without competing with the flavors.

Creative Ways to Present

Once, I served this One Pot Beef Enchilada Pasta Recipe in mini cast iron skillets for a fun dinner party — it felt so special and kept everything hot at the table. You could also layer it in a casserole dish topped with extra cheese and broil for a few minutes for a melty, golden crust that wows guests.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, and it usually lasts about 3-4 days. The flavors and texture hold up nicely, making it a great option for quick lunches or next-day dinners.

Freezing

Freezing works well too! Just cool the pasta completely, then freeze in portion-sized containers. When you’re ready to eat, thaw overnight in the fridge before reheating. I recommend adding a splash of water or sauce when reheating to loosen it back up.

Reheating

To reheat, I pop it in a skillet on medium-low with a tiny bit of water or broth, stirring gently until warmed through and creamy again. You can also microwave it covered, stirring halfway to keep it even.

FAQs

Can I use other types of ground meat for this recipe?

Absolutely! While ground beef is classic here, you can substitute ground turkey, chicken, or even pork depending on your preference. Just keep in mind that leaner meats like turkey might cook faster and may need a little extra fat or seasoning to keep the dish moist and flavorful.
Is it okay to use homemade enchilada sauce instead of canned?

Yes! Homemade enchilada sauce can add extra flavor depth and freshness. Use about the same quantity. Just check the thickness — if it’s thinner than canned, you might want to reduce the water slightly to keep the pasta from getting mushy.
What type of pasta works best in the One Pot Beef Enchilada Pasta Recipe?

Short pasta shapes like rotini, penne, fusilli, or shells are ideal because they hold the enchilada sauce well and cook evenly in this one-pot method. Avoid very thin pastas like angel hair since they can overcook quickly.
Can I make this recipe gluten-free?

Definitely! Swap the regular pasta for your favorite gluten-free variety. Just check the package for cook times since some gluten-free pastas can be more delicate. Also, confirm your taco seasoning and enchilada sauce are gluten-free to keep it safe.
How spicy is the dish, and can I adjust it?

The spice level depends on the taco seasoning and enchilada sauce you use. For milder options, pick mild versions and reduce or omit any extra chili powders. To spice it up, add fresh jalapeños, hot sauce, or a dash of cayenne pepper while cooking.

Final Thoughts

This One Pot Beef Enchilada Pasta Recipe has become my go-to weeknight dinner because it hits all the right notes — easy prep, big flavors, and creamy cheesy goodness. When I first tried it, I was amazed at how everything cooked perfectly together without extra fuss. I really hope you give it a go; it’s the kind of recipe you’ll want to make again and again, especially when you’re craving something hearty but simple. Trust me, it tastes like a warm hug on a plate!