Description

This flavorful Enchilada Pasta combines the best of Tex-Mex and Italian cuisines by mixing hearty penne pasta with a savory enchilada sauce, ground beef, black beans, and corn, all topped with melted cheddar cheese and fresh cilantro. Perfect for a quick weeknight dinner that satisfies cravings with minimal effort.

Ingredients

Scale

Pasta and Sauce

12 oz penne pasta
1 can (10 oz) enchilada sauce
1 teaspoon chili powder
1 teaspoon cumin
to taste salt and pepper

Protein and Vegetables

1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
1 pound ground beef (or turkey)
1 can (15 oz) black beans, drained and rinsed
1 cup corn kernels (frozen or canned)

Toppings and Garnish

1 ½ cups shredded cheddar cheese (For topping.)
Fresh cilantro, chopped (For garnish.)
Salsa (For serving.)

Instructions

Cook the Pasta: Begin by cooking the penne pasta according to package instructions until al dente. Drain and set aside to prepare the rest of the dish.
Sauté Aromatics: In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing for about 2-3 minutes until they become soft and fragrant.
Cook the Ground Meat: Add the ground beef or turkey to the skillet, breaking it apart with a wooden spoon. Cook until browned and fully cooked through, approximately 6-8 minutes.
Add Beans, Sauce, and Spices: Stir in the black beans, enchilada sauce, chili powder, cumin, and corn kernels. Season with salt and pepper to taste. Allow the mixture to simmer gently for about 5 minutes so the flavors meld together.
Combine Pasta and Sauce: Add the cooked penne pasta to the skillet and stir well until the pasta is evenly coated with the meat and sauce mixture.
Melt Cheese: Sprinkle 1 cup of shredded cheddar cheese over the pasta mixture and stir until the cheese melts and blends well. For an optional baked version, transfer the mixture to a baking dish, top with the remaining cheese, and broil for 2-3 minutes until bubbly and golden.
Serve: Remove from heat and serve the enchilada pasta hot, garnished with freshly chopped cilantro and salsa on the side for an added burst of flavor.

Notes

Ground turkey can be used instead of ground beef for a leaner option.
Frozen corn can be substituted with canned corn; just drain it well.
For a spicier kick, add chopped jalapeños or extra chili powder.
Make it gluten free by using gluten-free pasta.
Leftovers keep well refrigerated for up to 3 days and reheat nicely in the microwave or on the stovetop.
Optional baking step adds a lovely cheesy crust if you have extra time.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Sautéing, Boiling, Simmering
Cuisine: Mexican-American Fusion

Nutrition

Serving Size: 1 cup
Calories: 420
Sugar: 3g
Sodium: 620mg
Fat: 17g
Saturated Fat: 7g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 44g
Fiber: 7g
Protein: 25g
Cholesterol: 65mg

Keywords: enchilada pasta, Tex-Mex pasta, ground beef pasta, cheesy enchilada pasta, quick dinner recipes