Enchilada Pasta

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This Enchilada Pasta is so easy. It is one of those super quick, go-to, week night dinners.

Ground beef, turkey, or chicken will all work well with this recipe. This is one of those dishes I can prepare that I know my daughter won’t groan when I tell what’s for dinner.

If you are a pasta lover who loves the flavor of enchiladas, you will probably love this recipe.

If you are a college student looking for a budget meal or a mom (or dad) looking for a quick weeknight dinner. Give this one a try.

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Enchilada Pasta

A super simple and flavorful recipe. Perfect for those weeknight dinners. 

Prep Time5 mins

Cook Time25 mins

Total Time30 mins

Course: Main Course

Cuisine: American

Author: Cook This Again, Mom!

Ingredients

• 1 lb. Ground Beef Turkey, or Chicken
• 1 Onion chopped
• 1/2 teaspoon Garlic Powder
• 1 – 2 teaspoons Cumin to taste (I lean towards the 2)
• 1 can Diced Tomatoes I often use fire roasted
• 1 can diced Green Chiles
• 1 28 oz. can Enchilada Sauce
• 1 12 oz. pkg Pasta
• Shredded Jack and Cheddar Cheese
• Sour Cream
• Olives

Instructions

• First, brown the ground meat with the chopped onion. Drain off any excess grease if necessary. Add the garlic powder, cumin, and green chiles. Stir for a moment. Add the diced tomatoes and enchilada sauce. Simmer for 5-10 minutes on medium low heat.
• Cook the pasta while the sauce is coming together. Add the pasta to the sauce and stir well. It is ready to serve or you can simmer a few more minutes.
• Dish some Enchilada Pasta on a plate. Everyone can top with as much (or little) cheese, sour cream, and olives as they like. That easy.

Notes

* I like to use the Veggie Penne pasta.