This Enchilada Pasta is so easy. It is one of those super quick, go-to, weeknight dinners. This recipe is not only simple, but it is also delicious and kids love it!
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. Well, most of the time.
Other recipes you might like
Honey Garlic Shrimp
Simple Turkey Sausage with Pasta
Creole Hamburger and Rice
Simple Mongolian Beef
If you are a pasta lover who loves the flavor of enchiladas, you will probably love this recipe.
A budget-friendly quick meal
If you are a college student looking for a budget meal or a mom (or dad) looking for a quick weeknight dinner, give this recipe a try.
Enchilada Pasta
Ingredients
- 1 lb. Ground Beef Turkey, or Chicken
- 1 Onion chopped
- ½ teaspoon Garlic Powder
- 1 – 2 teaspoons Cumin to taste (I lean towards the 2)
- 1 can diced Tomatoes I often use fire-roasted
- 4 ounce can diced Green Chiles
- 28 oz. can Enchilada Sauce
- 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 Veggie Penne pasta.
Enchilada Pasta
Ingredients
- 1 lb. Ground Beef Turkey, or Chicken
- 1 Onion chopped
- ½ 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
How about dessert?
Simple Delicious Chocolate Cupcakes
Chocolate Mocha Poke Cake
Fresh Orange Cake with Cream Cheese Frosting
Follow me on Facebook at Cook This Again Mom and Pinterest at Cook This Again.
Leave a Reply