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Skillet Night
Mexican 3 min read

Skillet Beef Enchilada Pasta

Skillet beef enchilada pasta browns ground beef, then simmers short pasta in red enchilada sauce in about 35 minutes. Cheesy one-pan weeknight dinner.

Skillet Beef Enchilada Pasta

Enchiladas and pasta night collide in one skillet: ground beef browns with onion and spices, then dry pasta simmers in red enchilada sauce and broth until tender and coated. Cheese melts over the top so every forkful tastes like the best bite of a baked enchilada casserole.

No rolling tortillas. No separate boiling pot. About 35 minutes and a 12-inch pan.

Ingredients

  • 1 Tbsp (15 ml) olive oil
  • 1 lb (454 g) ground beef (85–90% lean)
  • 1 small yellow onion, diced (about 1 cup / 140 g)
  • 3 garlic cloves, minced
  • 1 Tbsp chili powder
  • 1 tsp ground cumin
  • ½ tsp smoked paprika
  • ¾ tsp kosher salt
  • ½ tsp black pepper
  • 2 Tbsp (32 g) tomato paste
  • 1½ cups (360 ml) red enchilada sauce
  • 2 cups (480 ml) low-sodium beef or chicken broth
  • 8 oz (227 g) short pasta (rotini, penne, or shells)
  • 1 can (4 oz / 113 g) diced green chiles, drained
  • 1½ cups (170 g) shredded Mexican-blend or cheddar cheese
  • 2 green onions, sliced
  • Sour cream and cilantro, optional

Method

  1. Heat oil in a 12-inch skillet over medium-high. Add beef and onion; cook 6–7 minutes, breaking into crumbles, until browned. Drain excess fat if needed.
  2. Stir in garlic, chili powder, cumin, smoked paprika, salt, and pepper; cook 30 seconds. Add tomato paste; cook 1 minute.
  3. Pour in enchilada sauce and broth; scrape the pan. Stir in dry pasta and green chiles. Bring to a boil.
  4. Reduce heat to medium-low, cover, and simmer 12–14 minutes, stirring once or twice, until pasta is tender and most liquid is absorbed. Add a splash of water if it looks dry early.
  5. Remove from heat. Stir in 1 cup (113 g) cheese. Sprinkle remaining cheese on top; cover 1–2 minutes to melt.
  6. Finish with green onions, sour cream, and cilantro if using.

Cook's note

Mild enchilada sauce keeps this family-friendly; medium adds more chili heat without changing the method. Do not rinse the pasta — starch helps the sauce cling.

What to serve with it

A simple salad with lime vinaigrette, tortilla chips, or warm cornbread. Sliced avocado cools the spice.

Make-ahead and leftovers

Leftovers keep 3–4 days; reheat with a splash of broth. Freeze cooled portions up to 2 months. The pasta softens slightly on thaw but still tastes excellent for lunch.

Troubleshooting

**Pasta underdone?** Add ¼ cup broth, cover, cook 3–4 minutes more. **Too soupy?** Uncover and simmer 2–3 minutes. **Too salty?** Use low-sodium broth and mild enchilada sauce next time; balance with a dollop of sour cream.