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Enchilada Pasta

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Enchilada Pasta is a delightful fusion of comforting pasta and bold enchilada flavors, making it the perfect dish for busy weeknights or cozy gatherings. Creamy, cheesy, and packed with spices, this one-pot meal is both hearty and satisfying. With colorful ingredients and easy preparation steps, you’ll have a bubbling casserole that impresses family and friends alike—serving up a fiesta of flavors on every plate.

Ingredients

Scale
  • 8 oz penne pasta
  • 1 lb lean ground beef or turkey
  • 1 (10 oz) can enchilada sauce
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 cup corn (fresh or frozen)
  • 2 cups shredded cheddar cheese
  • 4 green onions, sliced
  • ½ cup sour cream

Instructions

  1. Prepare the Pasta: Boil salted water in a large pot. Cook penne pasta until al dente according to package instructions. Drain and set aside.
  2. Brown the Meat: In a skillet over medium heat, cook ground beef or turkey until browned, about 7-10 minutes. Drain excess fat if necessary.
  3. Combine Ingredients: Add enchilada sauce, black beans, corn, and cooked pasta to the skillet. Mix well and heat through.
  4. Add Cheese & Sour Cream: Remove from heat and stir in half of the cheddar cheese and sour cream until melted and creamy.
  5. Bake: Preheat oven to 350°F. Transfer mixture to a greased baking dish and top with remaining cheddar cheese. Bake for 20-25 minutes until bubbly and golden.
  6. Serve & Garnish: Let cool slightly before serving, then top with sliced green onions and extra enchilada sauce if desired.

Nutrition

Keywords: For a vegetarian version, substitute meat with bell peppers or zucchini. Experiment with different cheeses like pepper jack for added spice. Store leftovers in an airtight container in the fridge for up to three days.

Find it online: https://nrecipes.com/irresistible-enchilada-pasta-creamy-cheesy-delight/