Description
This 20 Minute Enchilada Pasta is a quick and flavorful dish combining the comforting textures of pasta shells with the rich, spicy flavors of red enchilada sauce and melted cheddar cheese. Ground beef, sautéed onions, and garlic infuse the dish with savory depth, making it a perfect weeknight meal that comes together effortlessly on the stovetop.
Ingredients
Scale
Ingredients
- 2 cups medium pasta shells (uncooked)
- 1 tablespoon olive oil
- 1 cup onion (diced)
- 3 cloves garlic (minced)
- 1 pound ground beef
- 2 cups red enchilada sauce
- 1 cup cheddar cheese (shredded)
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil on the stove. Add the pasta shells and cook until al dente. Drain and set aside.
- Sauté Onions: While the pasta is cooking, heat the olive oil in a large skillet over medium-high heat on the stove. Add the diced onion and cook for 3-4 minutes until softened.
- Add Garlic: Stir in the minced garlic and cook for an additional minute until fragrant.
- Brown Ground Beef: Add the ground beef to the skillet and cook until fully browned, about 6-7 minutes, breaking it apart as it cooks.
- Combine Ingredients: Drain any excess grease from the cooked ground beef. Add the red enchilada sauce and the cooked pasta shells to the skillet and stir to combine well.
- Simmer: Reduce the heat to low and let the mixture simmer gently for 3-4 minutes to allow the flavors to meld.
- Add Cheese: Sprinkle the shredded cheddar cheese evenly over the top of the skillet contents. Cover the skillet and allow the cheese to melt, about 1-2 minutes.
- Serve: Remove the skillet from the heat, uncover, and serve the enchilada pasta immediately while warm and cheesy.
Notes
- You can substitute ground turkey or chicken for a leaner protein option.
- For a vegetarian twist, omit the meat and add black beans or sautéed vegetables.
- Use your favorite brand of enchilada sauce or try making a homemade version for extra flavor.
- Feel free to garnish with chopped cilantro, sliced jalapeños, or a dollop of sour cream.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated on the stovetop or microwave.
