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Ever crave the comforting flavors of enchiladas but want to skip the hassle of rolling tortillas? This Enchilada Pasta Casserole is your answer. Combining hearty pasta, seasoned ground beef, and a zesty enchilada sauce, it’s a one-dish wonder that’s both easy and delicious. Perfect for busy weeknights or a cozy weekend meal, this recipe will have everyone coming back for seconds. Let’s dive in!
The name of the recipe: Enchilada Pasta Casserole Recipe
Ingredients:
- 12 oz uncooked pasta
- 1 lb ground beef
- 1 cup enchilada sauce
- 1 cup shredded cheese
- 1 can drained and rinsed black beans
- 1 can drained corn
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp garlic powder
- 1 tsp onion powder
- to taste salt and pepper
Instructions:
- Preheat your oven to 375°F (190°C).
- Cook the pasta according to the package instructions. Drain and set aside.
- In a large pot, cook the ground beef over medium heat until browned. Drain any excess fat.
- Add the enchilada sauce, black beans, corn, cumin, chili powder, garlic powder, onion powder, salt, and pepper to the pot. Stir to combine.
- Add the cooked pasta to the pot and stir until everything is well mixed.
- Transfer the mixture to a baking dish and top with shredded cheese.
- Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and let it cool for a few minutes before serving.
What You Will Need
Read more: Beef Enchilada Casserole Recipe
What you will need to make enchilada pasta casserole
- Pasta: Provides the base, absorbing flavors from the sauce and spices, creating a hearty and filling dish.
- Ground beef: Adds rich, savory flavor and protein, making the casserole more satisfying and substantial.
- Enchilada sauce: Infuses the dish with authentic Mexican flavors, tying all the ingredients together.
- Shredded cheese: Melts on top, creating a gooey, delicious layer that enhances the overall taste.
- Black beans: Adds texture, fiber, and a subtle earthiness, complementing the beef and sauce.
- Corn: Brings sweetness and a bit of crunch, balancing the savory elements.
- Cumin: Provides a warm, earthy flavor that deepens the dish's complexity.
- Chili powder: Adds a mild heat and smoky undertone, enhancing the overall flavor profile.
- Garlic powder: Infuses a subtle garlic flavor, adding depth without overpowering other ingredients.
- Onion powder: Contributes a mild onion flavor, blending seamlessly with the other spices.
Tools and Instruments Required
What tools/instruments will be needed to make Enchilada Pasta Casserole Recipe
- Large pot: Essential for cooking ground beef and combining all ingredients before transferring to the baking dish.
- Baking dish: Needed to bake the casserole, ensuring even cooking and melting of cheese.
- Colander: Useful for draining cooked pasta, preventing excess water from making the casserole soggy.
- Wooden spoon: Ideal for stirring ingredients together, ensuring even distribution of spices and sauce.
- Oven: Required to bake the casserole, melting the cheese and blending flavors.
Enchilada Pasta Casserole Recipe
A delicious and easy-to-make casserole that combines the flavors of enchiladas with pasta.
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Ingredients:
Main Ingredients
- 12 oz Pasta uncooked
- 1 lb Ground Beef
- 1 cup Enchilada Sauce
- 1 cup Shredded Cheese
- 1 can Black Beans drained and rinsed
- 1 can Corn drained
- 1 tsp Cumin
- 1 tsp Chili Powder
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- to taste Salt and Pepper
Instructions:
- Preheat your oven to 375°F (190°C).
- Cook the pasta according to the package instructions. Drain and set aside.
- In a large pot, cook the ground beef over medium heat until browned. Drain any excess fat.
- Add the enchilada sauce, black beans, corn, cumin, chili powder, garlic powder, onion powder, salt, and pepper to the pot. Stir to combine.
- Add the cooked pasta to the pot and stir until everything is well mixed.
- Transfer the mixture to a baking dish and top with shredded cheese.
- Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and let it cool for a few minutes before serving.
Notes:
This casserole is great for meal prep and can be stored in the fridge for up to 3 days.
Read more: Meatball Pasta Casserole Recipe
Nutrition value:
Calories: 450kcalCarbohydrates: 50gProtein: 20gFat: 18gSaturated Fat: 8gCholesterol: 50mgSodium: 800mgPotassium: 400mgFiber: 5gSugar: 6gVitamin A: 500IUVitamin C: 10mgCalcium: 150mgIron: 3mg
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Tried this recipe?Let us know how it was!
Make Ahead and Freezing Tips
Make Ahead Instructions
- Cook pasta and ground beef as directed.
- Mix all ingredients except cheese.
- Store mixture in an airtight container.
- Refrigerate up to 2 days.
- When ready, transfer to baking dish, top with cheese, and bake.
Freezing Instructions
- Prepare the recipe as directed but do not bake.
- Let the mixture cool completely.
- Transfer to a freezer-safe container.
- Freeze up to 3 months.
- Thaw in the fridge overnight.
- Bake as directed, adding extra 10 minutes if needed.
For an extra kick, try adding a splash of lime juice to the enchilada sauce before mixing it with the pasta. It brightens up the flavors and gives the dish a fresh twist.
Frequently Asked Questions
FAQ:
How long does it take to prepare this enchilada pasta casserole?
It takes about 30 minutes to prep and cook, plus 15-20 minutes in the oven.
Can I use a different type of meat?
Yes, you can substitute ground beef with ground turkey, chicken, or even a meat substitute.
Is it possible to make this dish ahead of time?
Absolutely, you can assemble it ahead and refrigerate. Just bake it when you're ready to eat.
What type of cheese works best?
Cheddar, Monterey Jack, or a Mexican blend cheese work great for this recipe.
Can I add other vegetables?
Definitely, feel free to add bell peppers, onions, or any other veggies you like.
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