Enchilada Pasta
This Enchilada Pasta combines the flavors of traditional enchiladas with the comfort of pasta. It features a creamy, spicy sauce, pasta, and a medley of toppings, creating a delightful dish that is perfect for weeknight dinners.
Equipment
- 1 Large pot
- 1 Large skillet
- 1 Cutting board
- 1 Measuring cups and spoons
- 1 Baking dish (9x13 inch or similar)
- 1 Oven
Ingredients
- 8 ounces pasta (penne or fusilli)
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 pound ground beef or turkey
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (10 ounces) enchilada sauce
- 1 cup heavy cream
- 1 teaspoon chili powder
- 1 teaspoon cumin
- to taste salt and pepper
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- for garnish fresh cilantro (optional)
- for garnish sliced jalapeños (optional)
- for serving sour cream (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- In a large pot, cook the pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic. Sauté until the onion is translucent, about 3-4 minutes.
- Add the ground beef or turkey to the skillet. Cook until browned and cooked through, breaking it apart with a wooden spoon, about 6-8 minutes. Drain excess fat if necessary.
- Stir in the black beans, enchilada sauce, heavy cream, chili powder, cumin, salt, and pepper. Mix well and let the mixture simmer for about 5 minutes.
- Combine the cooked pasta with the sauce mixture. Stir to ensure all the pasta is coated in the sauce.
- Transfer the pasta mixture to a baking dish. Top with shredded cheddar and Monterey Jack cheese.
- Bake in the preheated oven for 20 minutes or until the cheese is melted and bubbly.
- Remove from the oven and let it cool for a few minutes before serving.
- Garnish with fresh cilantro, sliced jalapeños, and a dollop of sour cream, if desired.
Notes
Feel free to customize your Enchilada Pasta by adding vegetables like bell peppers or corn to the meat mixture.
You can make this dish ahead of time and keep it in the refrigerator for up to a day before baking. Just add a few extra minutes to the baking time if it’s coming straight from the fridge.
For a vegetarian version, substitute the meat with mushrooms or additional beans and use vegetable broth instead of cream.