Enchilada Pasta
Enchilada Pasta is a delicious fusion dish that combines the flavors of traditional enchiladas with the comfort of pasta. This one-pot meal is packed with spices, cheese, and a zesty sauce, making it a perfect weeknight dinner.
Equipment
- 1 large pot or Dutch oven
- 1 cooking spoon
- 1 measuring cups and spoons
- 1 grater for cheese
- 1 cutting board
- 1 serving dishes
Ingredients
- 8 oz pasta (penne or rotini)
- 1 lb ground turkey or beef Can substitute with shredded chicken or a meat alternative for vegetarian option.
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 packet enchilada seasoning mix Approximately 1 oz.
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (10 oz) diced tomatoes with green chilies
- 1 cup chicken or vegetable broth
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 cup corn (fresh, frozen, or canned)
- Salt and pepper To taste.
- Fresh cilantro For garnish (optional).
- Sour cream Optional, for serving.
Instructions
- Cook the pasta according to the package instructions until al dente. Drain and set aside.
- In a large pot or Dutch oven, heat a drizzle of oil over medium heat. Add the diced onion and sauté until translucent, about 3 minutes.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the ground turkey or beef to the pot, breaking it up with a cooking spoon. Cook until browned, about 5-7 minutes. Drain any excess fat if necessary.
- Sprinkle the enchilada seasoning mix over the meat and stir to combine.
- Pour in the diced tomatoes, black beans, corn, and chicken or vegetable broth. Stir well.
- Bring the mixture to a simmer and cook for 5 minutes, allowing the flavors to meld.
- Add the cooked pasta to the pot and gently mix until the pasta is evenly coated with the sauce.
- Sprinkle shredded cheese on top, cover with a lid, and let it sit on low heat for 3-4 minutes until the cheese melts.
- Serve hot, garnished with fresh cilantro and a dollop of sour cream if desired.
Notes
You can substitute ground turkey or beef with shredded chicken or a meat alternative for a vegetarian option.
Feel free to adjust the spice level by adding jalapeños or using spicy enchilada sauce.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or microwave before serving.