Turn ordinary weeknight pasta into a Tex-Mex feast with this Cheesy Beef Enchilada Pasta Bake. Ground beef is seasoned with chili powder, cumin, and smoked paprika, then combined with zesty enchilada sauce, tomatoes with green chilies, and tender pasta. Two layers of melted cheddar and Monterey Jack cheese ensure each bite is gooey and satisfying, while a swirl of sour cream and a sprinkle of fresh cilantro or green onions brighten every forkful. Optional add-ins like black beans, corn, and jalapeños let you customize the dish for extra protein, sweetness, or heat. Ready in under an hour, this one-pan wonder is perfect for family dinners and guaranteed to become a go-to comfort meal.
Cooking Time
Preparation: 15 minutes
Baking: 25 minutes
Total: 40 minutes
Ingredients
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1 lb (450 g) ground beef
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1 small onion or shallot, diced
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3 cloves garlic, minced
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1 (10 oz/285 g) can red enchilada sauce
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1 (10 oz/285 g) can Rotel (diced tomatoes with green chilies)
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8 oz (225 g) pasta (elbow, rotini, penne, or rigatoni)
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1 tsp chili powder
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1 tsp ground cumin
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½ tsp smoked paprika
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Salt & freshly ground black pepper, to taste
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2 tsp beef bouillon granules
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½ tbsp all-purpose seasoning (your preferred brand)
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1 cup shredded cheddar cheese (about 4 oz/115 g)
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1 cup shredded Monterey Jack or Mexican blend cheese (4 oz/115 g)
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½ cup sour cream
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Fresh cilantro or sliced green onions, for garnish
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Optional add-ins: 1 cup cooked black beans, ½ cup corn kernels, 1–2 sliced jalapeños
Step-by-Step Cooking Directions
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Preheat & Cook Pasta: Preheat your oven to 375 °F (190 °C). Cook pasta in salted boiling water for 1–2 minutes less than package instructions. Drain and set aside.
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Brown the Beef: In a large, oven-safe skillet or Dutch oven over medium heat, sauté the diced onion until translucent, about 3 minutes. Add garlic and cook 30 seconds more. Add ground beef, breaking it up with a spatula, and cook until no pink remains, about 5–6 minutes. Drain excess fat.
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Season & Simmer: Stir in chili powder, cumin, smoked paprika, salt, pepper, beef bouillon, and all-purpose seasoning. Pour in enchilada sauce and Rotel, mixing to combine. Let simmer 3 minutes to allow flavors to meld.
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Combine with Pasta: Add the drained pasta directly into the sauce mixture. Stir gently until every noodle is coated.
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Layer the Cheese: Sprinkle the shredded cheddar evenly over the pasta, followed by the Monterey Jack or Mexican blend.
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Bake: Transfer the skillet to the preheated oven and bake for 20–25 minutes, until cheese is fully melted and bubbling at the edges.
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Finish & Serve: Remove from oven, let rest 5 minutes, then dollop sour cream over the top and garnish with cilantro or green onions. Serve straight from the skillet for casual family-style dining.
Nutritional Information
(Per serving; makes 6 servings)
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Calories: 520 kcal
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Protein: 28 g
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Carbohydrates: 45 g
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Fat: 25 g
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Fiber: 3 g
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Sodium: 850 mg
Origins and Popularity of the Recipe
This dish marries two beloved comfort foods: Mexican enchiladas and Italian-style pasta bakes. Enchilada sauce originated in Mexico as a way to transform corn tortillas into savory, saucy pockets filled with meat or cheese. Pasta bakes have European roots but have long been adapted in American home kitchens for their ease and heartiness. Social media and food blogs have recently popularized Tex-Mex pasta bakes, celebrating their simplicity, versatility, and family-friendly appeal.
Reasons You’ll Love This Recipe
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One-pan convenience: Minimal cleanup and hands-on time.
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Crowd-pleasing flavor: Familiar taco spices with cheesy comfort.
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Customizable: Add beans, veggies, or extra heat to suit your taste.
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Meal-prep friendly: Reheats beautifully for lunches or dinner leftovers.
Health Benefits
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Protein-packed: Ground beef and beans deliver essential amino acids for muscle repair.
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Fiber boost: Optional black beans and corn add dietary fiber for gut health.
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Vitamin-rich: Tomatoes and green chilies supply vitamin C and antioxidants.
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Calcium source: Cheese contributes bone-building calcium and phosphorus.
Serving Suggestions
Serve with a crisp side salad dressed in lime vinaigrette, or homemade tortilla chips and guacamole to echo the Tex-Mex theme. For extra freshness, offer lime wedges and pickled red onions on the side.
Common Mistakes to Avoid
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Overcooking pasta: Undercook by 1–2 minutes to prevent mushy noodles after baking.
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Skipping fat drain: Too much grease from browned beef can make the sauce oily.
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Uneven cheese distribution: Layer cheese in two stages—half before baking and half halfway through—to ensure even melting.
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Baking too long: Overbaking dries out the pasta; watch for bubbling cheese and golden edges.
Pairing Recommendations
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Drinks: A refreshing Mexican lager, an off-dry Riesling, or a sparkling agua fresca (hibiscus or lime).
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Sides: Mexican street corn salad (elote), cilantro-lime rice, or charred poblano peppers.
Cooking Tips
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Flavor depth: Sauté spices briefly with the beef to toast their oils and deepen flavor.
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Even bake: If you lack an oven-safe pan, transfer mixture to a lightly greased baking dish before adding cheese.
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Make-ahead: Assemble in the skillet, cover, and refrigerate up to 24 hours; bake directly from cold, adding 5–10 minutes to the baking time.
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Crispy top: For a bubbly, golden crust, broil on high for 1–2 minutes after baking.
Similar Recipes to Try
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Chicken Enchilada Pasta Skillet
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Taco Casserole with Cornbread Topping
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Beef and Bean Burrito Bake
Variations to Try
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Chicken version: Swap ground beef for shredded rotisserie chicken; reduce bouillon accordingly.
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Vegetarian: Omit meat, double beans, and add diced zucchini or bell peppers.
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Spicy: Stir in chopped jalapeños or a dash of chipotle powder for smoky heat.
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Creamy verde: Use green enchilada sauce and add chopped tomatillos for tang.
Ingredient Spotlight
Rotel (Diced Tomatoes & Green Chilies): A pantry staple in Tex-Mex cooking, Rotel combines vine-ripened tomatoes with mild green chilies. Its balanced acidity and gentle heat deepen sauces without overpowering, making it perfect for casseroles, dips, and soups. Look for the original or fire-roasted variety to tailor the smokiness.
Conclusion
This Cheesy Beef Enchilada Pasta Bake brings together the best of Mexican and Italian comfort foods in a single, satisfying dish. With minimal prep, one-pan cooking, and endless customization options, it’s ideal for busy weeknights, casual gatherings, or meal prep. The creamy sour cream and fresh cilantro finish make every bite bright and flavorful. Keep this recipe in your rotation, and you’ll always have a crowd-pleasing, hearty meal ready in under an hour.
FAQ Section
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Can I use ground turkey instead of beef?
Yes—ground turkey works well. Brown it as you would beef, then season and proceed with the recipe. -
How do I reduce sodium?
Use a low-sodium enchilada sauce, skip added bouillon, and limit salt to taste at the end. -
What’s the best way to reheat leftovers?
Microwave individual portions for 2–3 minutes or bake covered at 350 °F (175 °C) for 10–12 minutes. -
Can I freeze this bake?
Assemble without cheese, freeze tightly covered, then bake from frozen, adding 10–15 minutes and topping with cheese halfway through. -
Is gluten-free pasta okay?
Absolutely—choose your favorite gluten-free variety and cook according to its package instructions. -
How spicy is this dish by default?
It has mild heat from the Rotel and chili powder; adjust by choosing mild or hot Rotel and adding extra chili flakes. -
Can I make it dairy-free?
Substitute vegan cheese shreds and dairy-free sour cream; check labels for compliance. -
What side dishes complement this meal?
Cilantro-lime rice, charred vegetables, or a fresh jicama slaw pair beautifully. -
How do I get a crispy cheese top?
Switch your oven to broil for the final 1–2 minutes, watching closely to avoid burning. -
Can I prepare the filling in advance?
Yes—cook the beef mixture and refrigerate up to 2 days; reheat slightly, then combine with pasta and bake as directed.