Beef Enchilada Pasta

Prep Time	Cook Time	Total Time
15 min	25 min	40 min

How to Make Beef Enchilada Pasta

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Boil the pasta

Bring a large pot of well-salted water to a boil over high heat.

Add the penne and cook until just al dente, following package directions.

Reserve about 1 cup of the starchy cooking water, then drain the pasta.
Brown the beef

While the pasta cooks, heat a large deep skillet over medium-high heat.

Add the ground beef and cook, breaking it up, until no longer pink and lightly browned.

Drain off excess grease if needed, leaving about 1 tablespoon in the pan.

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Soften the vegetables

Add the diced onion and red bell pepper to the skillet.

Sauté, stirring often, until the vegetables are softened and starting to brown slightly.
Season and add the sauces

Sprinkle in the chili powder, beef bouillon, cumin, garlic powder, salt, and black pepper.

Stir well so the spices coat the beef and vegetables evenly.

Pour in the enchilada sauce and the drained diced tomatoes with green chiles.

Stir to combine, scraping up any browned bits from the bottom of the skillet.

Bring the mixture to a gentle simmer, then reduce the heat to medium-low.

Let it bubble for about 5 minutes so the flavors can mingle.
Combine the pasta and sauce

Add the drained penne to the skillet with the beef and sauce mixture.

Toss everything together gently, adding a splash of pasta water if the mixture seems too thick.

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Melt in the cheese

Sprinkle the shredded cheddar and Monterey Jack cheeses evenly over the pasta mixture.

Reduce the heat to low, cover the skillet, and let the cheese melt for 3 to 5 minutes.

Once the cheese is gooey and melted, gently stir some through the pasta, leaving some melty on top.

Taste and adjust the seasoning with a little extra salt or pepper if needed.
Serve the enchilada pasta

Spoon the beef enchilada pasta into bowls while hot.

Garnish with your favorite toppings, like chopped cilantro, sliced green onions, or a dollop of sour cream.

Substitutions

Ground beef -> ground turkey or chicken: Use lean ground turkey or chicken in the same amount for a lighter, slightly milder skillet. Brown it well to build flavor, and keep the seasonings the same for that enchilada vibe.
Cheddar and Monterey Jack -> pepper Jack and Colby Jack: Swap cheddar and Monterey Jack for pepper Jack and Colby Jack to add more creaminess and a gentle spicy kick. The cheese still melts beautifully and keeps that stretchy, comforting texture everyone loves.
Penne pasta -> cooked rice for an enchilada skillet: Use about 4 cups of cooked rice instead of the penne for a cozy, saucy enchilada rice skillet. Stir the rice into the beef mixture and warm gently so it can soak up the flavors.

Tips

Salt the pasta water generously: Salty pasta water is your first layer of seasoning, since the penne itself has no flavor. Use at least 1 tablespoon kosher salt for that large pot of water.
Grate your own cheese if possible: Freshly grated cheese melts smoother than bagged shreds, which often contain anti-caking starches. You get a silkier sauce and better cheese pull.
Adjust the heat level easily: For more spice, add extra chili powder, a pinch of cayenne, or use hot enchilada sauce. For less heat, choose mild tomatoes without chiles and a mild enchilada sauce.
Use the pasta water to control creaminess: Starchy pasta water helps the sauce cling to the noodles and keeps the skillet from drying out. Add it a little at a time until the pasta looks glossy and saucy.
Finish off-heat to avoid overcooking: Once the cheese melts, turn off the heat to prevent the pasta from getting mushy. Let it sit a couple minutes; the sauce thickens slightly as it stands.

Energy	612	kcal
Protein	30	g
Total Fat	33	g
Carbohydrates	49	g
Dietary Fiber	4	g

FAQ

Can I make this ahead of time?: Yes, you can make it a day ahead, but cook the pasta just to firm al dente. Toss the cooked pasta with a little oil so it does not stick together. Reheat gently on the stove with a splash of water, then add a fresh handful of cheese.
How can I make this more vegetable-forward?: You can sauté extra vegetables like zucchini, corn, or spinach with the onion and bell pepper. Just avoid very watery vegetables that could thin the sauce too much. Frozen corn or peas can go straight into the skillet near the end of cooking.
What if my sauce looks too thin?: Let the skillet simmer uncovered for a few more minutes so some liquid can evaporate. You can also stir in a small handful of extra cheese to thicken it slightly. Next time, drain the tomatoes very well before adding them.
Can I freeze the leftovers?: Yes, this pasta freezes fairly well, though the texture of the pasta softens a bit after thawing. Cool completely, then pack into freezer-safe containers and freeze for up to two months. Reheat gently on the stove or in the microwave with a splash of water and fresh cheese on top.