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One-Skillet Beefy Enchilada Pasta Casserole

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 servings
Calories 650
A hearty and flavorful one-skillet dish combining pasta, beef, and enchilada flavors for a quick, satisfying meal.

Ingredients

Nonstick cooking spray

  • 1.5 pounds lean ground beef
  • 1 tablespoon olive oil (or canola, vegetable, or peanut oil)
  • 2 onions chopped onions
  • 1 red, yellow, or orange bell pepper diced bell pepper (stemmed, seeded)
  • 2 cloves minced garlic
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • to taste Kosher salt and freshly ground black pepper
  • 2-3 cups chicken broth (preferably low-sodium)
  • 0.25 cup tomato paste
  • 1 28-ounce can enchilada sauce
  • 1 pound fusilli, rotini, or egg noodles
  • 1 tablespoon finely minced jalapeño pepper
  • 8 scallions trimmed and chopped scallions (white and green parts)
  • 0.5 cup light or heavy cream (or half-and-half)
  • 1.5 cups shredded Monterey jack (cheddar cheese, or a Mexican blend)

Instructions 

  • Spray a large skillet with nonstick spray, cook beef until browned, then drain.
  • Heat oil, sauté onions, bell pepper, garlic, and spices until fragrant and softened.
  • Add broth, tomato paste, and enchilada sauce; simmer, then stir in beef and noodles. Cover and cook until noodles are tender, adding broth if needed.
  • Stir in cream, sprinkle cheese, cover, and cook until cheese melts. Serve hot.

Notes

For extra flavor, top with fresh cilantro or sour cream before serving.
Calories: 650kcal
Cost: $15
Course: Main Course
Cuisine: Mexican
Keyword: beef, Pasta