Description
A hearty, flavorful one-pot pasta dish featuring ground beef, enchilada sauce, taco seasoning, and pasta—all cooked together in one skillet for a simple, satisfying Tex-Mex meal.
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 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)
Instructions
- Heat olive oil over medium-high heat in a large skillet. Add ground beef and diced onion; cook for 5–7 minutes until beef is browned and onion is soft. Drain excess grease.
- Stir in minced garlic and taco seasoning; cook for 1–2 minutes until fragrant.
- Add dry pasta, water, and enchilada sauce. Bring to a gentle boil.
- Reduce heat to medium-low, cover, and simmer for 10–15 minutes, stirring occasionally, until pasta is tender and most of the liquid is absorbed.
- Remove from heat and stir in shredded cheese until melted and well combined. Serve immediately.
Notes
- Swap ground beef with turkey, chicken, or plant-based meat for a lighter or vegetarian version.
- Use pasta with ridges like fusilli or penne for better sauce adhesion.
- Adjust spice level using mild or hot enchilada sauce or adding cayenne pepper.
- Store leftovers in fridge for 3–4 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 ½ cups
- Calories: 520
- Sugar: 5g
- Sodium: 980mg
- Fat: 25g
- Saturated Fat: 11g
- Unsaturated Fat: 11g
- Trans Fat: 0.5g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 75mg
