If you love the bold flavors of Mexican cuisine but want something comforting and quick, you’re going to adore this 20 Minute Enchilada Pasta Recipe. It’s a total game-changer that combines the cheesy, saucy goodness of enchiladas with tender pasta shells all in one skillet. Whether you’re craving something cozy for weeknight dinner or want a crowd-pleaser for casual gatherings, this dish brings vibrant color, rich flavor, and a speedy prep time that makes everyone happy.
Ingredients You’ll Need
This recipe calls for a handful of simple, everyday ingredients that work together beautifully. Each one plays a key role in creating layers of flavor, creamy texture, and that irresistible cheesy finish.
- 2 cups medium pasta shells: These little pockets hold onto the sauce perfectly, making every bite burst with flavor.
- 1 tablespoon olive oil: Adds a subtle fruitiness and helps soften the onions and garlic.
- 1 cup onion (diced): For sweetness and a bit of crunch that balances the savory beef.
- 3 cloves garlic (minced): Brings aromatic depth and a slight kick to the dish.
- 1 pound ground beef: The hearty protein base that makes this meal satisfying and filling.
- 2 cups red enchilada sauce: This is where the magic happens—a robust, tangy sauce that coats everything in a beautiful red hue.
- 1 cup cheddar cheese (shredded): Melts over the hot pasta for that ooey-gooey, savory finish everyone loves.
How to Make 20 Minute Enchilada Pasta Recipe
Step 1: Cook the Pasta
Start by bringing a large pot of salted water to a boil. Add the medium pasta shells and cook according to the package instructions until al dente. This ensures the pasta will hold its shape and texture as it soaks up the enchilada sauce later. Once cooked, drain the pasta and set it aside so it’s ready to combine with your flavorful mix.
Step 2: Sauté Onions and Garlic
While your pasta cooks, heat the olive oil over medium-high heat in a large skillet. Toss in the diced onions and sauté for about 3 to 4 minutes, allowing them to soften and release their natural sweetness. Next, add the minced garlic and cook for another minute—this step infuses the oil with that mouthwatering aroma that’s simply irresistible.
Step 3: Brown the Ground Beef
Now it’s time to add your ground beef to the skillet with the onions and garlic. Cook it thoroughly, stirring occasionally until it’s nicely browned, which will take about 6 to 7 minutes. Browning the meat properly adds rich flavor and texture that builds the foundation for your dish.
Step 4: Combine and Simmer
Once the beef is cooked, drain any excess grease from the skillet to keep the dish from feeling too heavy. Then pour in the enchilada sauce and add the cooked pasta right to the pan. Reduce the heat to low and let everything simmer together for 3 to 4 minutes. This allows the pasta to soak up that zesty sauce and lets the flavors marry beautifully.
Step 5: Melt the Cheese
Sprinkle shredded cheddar cheese over the top of your skillet creation. Cover the pan with a lid and give it 1 to 2 minutes so the cheese melts perfectly, becoming gooey and delicious. This final touch is what turns the dish from tasty to absolutely crave-worthy.
Step 6: Serve Immediately
Remove the skillet from heat, uncover, and dig right in! The 20 Minute Enchilada Pasta Recipe is best enjoyed fresh and hot so every bite offers a wonderful blend of cheesy, meaty, and saucy goodness.
How to Serve 20 Minute Enchilada Pasta Recipe
Garnishes
To elevate this dish, sprinkle fresh chopped cilantro or green onions on top for a burst of color and freshness. A dollop of sour cream adds creaminess that complements the zestiness of the enchilada sauce beautifully. You can also add sliced jalapeños for a spicy kick if you love heat.
Side Dishes
This pasta pairs wonderfully with a simple side salad featuring crisp lettuce, cherry tomatoes, and a light vinaigrette. Corn on the cob or crispy tortilla chips on the side balance the richness of the dish with satisfying crunch and brightness.
Creative Ways to Present
For a fun twist, serve the enchilada pasta in small individual skillets or cute ramekins for personal portions. You can also turn it into a layered casserole by mixing some extra cheese and baking it briefly for a bubbly golden crust on top.
Make Ahead and Storage
Storing Leftovers
Leftovers store beautifully in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making your next meal even more delightful.
Freezing
If you want to freeze this dish, place it in a freezer-safe container and keep it for up to 2 months. Just be sure to thaw it overnight in the fridge before reheating to maintain the best texture and flavor.
Reheating
Reheat leftover enchilada pasta gently on the stove over low heat, stirring occasionally to prevent sticking. Alternatively, microwave it covered in short intervals, stirring between each to ensure even warming and a melty cheese finish.
FAQs
Can I use a different type of pasta?
Absolutely! While medium pasta shells are perfect for holding the sauce, you can substitute with penne, rotini, or even elbow macaroni depending on what you have on hand. Just aim for pasta shapes that trap sauce for maximum flavor.
Is it possible to make this recipe vegetarian?
Yes! Swap ground beef for cooked black beans or sautéed mushrooms for a hearty vegetarian option that still delivers amazing taste and texture with the enchilada sauce and cheese.
Can I use store-bought enchilada sauce?
Definitely! While homemade sauce adds fresh flavor, good-quality store-bought enchilada sauce works well and saves time, keeping this truly a 20 Minute Enchilada Pasta Recipe.
How spicy is this dish?
The heat level depends on the enchilada sauce you use. Mild sauces keep it kid-friendly, while medium or hot versions bring a nice kick. Feel free to adjust by adding jalapeños or hot sauce if you want extra spice.
Can I make this gluten-free?
Yes! Just use your favorite gluten-free pasta in place of the regular pasta shells. Double-check that your enchilada sauce is gluten-free as well to keep the dish safe for gluten sensitivities.
Final Thoughts
The 20 Minute Enchilada Pasta Recipe is one of those rare meals that delivers big on flavor without demanding a ton of time or complicated ingredients. It’s cheesy, saucy, and utterly satisfying—a perfect weeknight dinner or anytime comfort food you’ll want to keep in your regular rotation. Don’t wait to try this crowd-pleaser; once you taste it, it’ll quickly become a new favorite to share with family and friends!
Print
20 Minute Enchilada Pasta Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-American
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
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.
