This is a hearty, flavorful one‑pot pasta dish combining ground beef, enchilada sauce, taco seasoning, and pasta — everything cooks together in one skillet so cleanup is easy and the flavors meld beautifully.

Why You’ll Love This Recipe

I love this recipe because it brings all my favorite Tex‑Mex flavors into a single, comforting dish without needing multiple pans or long prep time. It’s bold, cheesy, and satisfying, yet simple enough for a weeknight dinner. Because everything cooks in one pot, I spend less time washing dishes and more time enjoying the meal.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 tablespoon extra virgin olive oil
1 pound lean ground beef (I use 85‑88% lean)
1 medium yellow onion, diced
3 cloves garlic, minced
1 (1‑ounce) packet taco seasoning
2 ¼ cups dry rotini pasta
2 cups water
20 ounces red enchilada sauce (two 10‑ounce cans)
2 cups shredded cheddar jack cheese (about 8 ounces)

directions

Heat the olive oil over medium-high heat in a large skillet. Add the ground beef and diced onion, and cook for about 5 to 7 minutes — until the beef is no longer pink and the onion is softened. Drain off any excess grease.
Stir in the minced garlic and taco seasoning. Cook for 1 to 2 minutes, until fragrant.
Add the dry pasta, water, and enchilada sauce. Bring the mixture up to a gentle boil.
Reduce heat to medium-low, cover, and cook, stirring occasionally, for 10 to 15 minutes, or until the pasta is tender and most of the liquid is absorbed.
Remove from heat, stir in the shredded cheese until melted and well combined. Serve immediately.

Servings and timing

Servings: 4 to 6
Prep time: 5 minutes
Cook time: 20 minutes
Total time: 25 minutes

Variations

Swap the ground beef for ground turkey, chicken, or a plant‑based substitute for a lighter or vegetarian version.
Use different pasta shapes (fusilli, penne, cavatappi) — something with ridges or curves helps the sauce cling.
Change up the cheese: Monterey Jack, Pepper Jack, or medium cheddar all work well.
Adjust spice level by choosing a mild, medium, or hot enchilada sauce, or add extra cayenne pepper to the taco seasoning for more heat.

storage/reheating

To store leftovers, keep them in an airtight container in the fridge for 3 to 4 days. For small portions, I reheat in the microwave; for larger amounts I reheat over medium heat on the stovetop until warmed through.
You can also freeze the pasta: let it cool completely, then store in a freezer-safe container or bag for up to 3 months. Thaw in the refrigerator before reheating.

FAQs

Can I make this ahead of time?

I find it works best fresh, since the pasta is more flavorful and the texture is better. But I sometimes brown the beef ahead and refrigerate it for up to 24 hours. When ready, I reheat the beef, then proceed with the rest of the recipe.

Can I make this recipe vegetarian?

Yes — substituting black beans, lentils, or a meat substitute works well. The texture and flavor profile change somewhat, but I still enjoy it that way.

What kind of pasta works best?

I prefer pasta with curves or ridges (rotini, fusilli, cavatappi) because the sauce clings nicely. But you can use penne or other shapes you have on hand.

How can I control the spiciness?

Use a mild enchilada sauce if you want it less spicy. For more heat, choose a hot sauce or add ¼ to ½ teaspoon of cayenne to the taco seasoning.

Can I freeze the leftovers?

Yes — after cooling fully, I freeze portions in airtight containers or freezer bags for up to three months. Thaw in the fridge before reheating.

Conclusion

I hope this One Pot Beef Enchilada Pasta becomes a go‑to in your rotation like it is in mine. It’s fast, bold, and satisfying — perfect for weeknights when I want something comforting but don’t want to spend forever cooking. Let me know how it turns out for you!