Ingredients
Beef Mixture
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 tablespoons taco seasoning (about 1 packet, 1 ounce)
Pasta and Sauce
- 2 ¼ cups dry rotini pasta (8 ounces)
- 2 cups water
- 2 (10 ounce) cans red enchilada sauce
- 2 cups shredded colby jack cheese
Topping
Instructions
- Heat oil and cook beef: In a large skillet or deep pan, heat 1 tablespoon of olive oil over medium-high heat. Add 1 pound of lean ground beef, diced onion, and minced garlic. Cook and stir until the beef is browned and the onion is softened, about 5-7 minutes.
- Add seasoning: Stir in 2 tablespoons of taco seasoning until the beef mixture is evenly coated with spices.
- Add pasta, water, and enchilada sauce: Pour in 2 ¼ cups dry rotini pasta, 2 cups of water, and both cans (20 ounces total) of red enchilada sauce. Stir well to combine all ingredients.
- Simmer pasta: Bring the mixture to a boil, then reduce heat to medium-low. Cover and simmer for about 12-15 minutes, stirring occasionally to prevent sticking, until the pasta is cooked al dente and most of the liquid is absorbed.
- Add cheese and melt: Sprinkle 2 cups of shredded colby jack cheese evenly over the top of the pasta. Cover again and let it sit on low heat for 3-5 minutes or until the cheese is melted and bubbly.
- Serve: Once the cheese is melted, fluff the pasta gently with a fork and serve hot. Enjoy your Easy Beef Enchilada Pasta!
Notes
- Use lean ground beef to reduce excess fat.
- You can substitute rotini pasta with any short pasta like penne or elbow macaroni.
- If you prefer spicier flavors, add diced jalapeños or hot sauce to the beef mixture.
- For a vegetarian option, replace ground beef with cooked black beans or plant-based meat substitute.
- This dish reheats well and can be stored covered in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-American
