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Enchilada Pasta Casserole Recipe

A delicious and easy-to-make casserole that combines the flavors of enchiladas with pasta.
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Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Main Course
Cuisine Mexican
Servings 6 servings
Calories 450 kcal

Equipment

  • Oven
  • Baking Dish
  • Large pot
  • Mixing Spoon

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.

Nutrition value:

Calories: 450kcalCarbohydrates: 50gProtein: 20gFat: 18gSaturated Fat: 8gCholesterol: 50mgSodium: 800mgPotassium: 400mgFiber: 5gSugar: 6gVitamin A: 500IUVitamin C: 10mgCalcium: 150mgIron: 3mg

Keywords:

Keyword Casserole, Enchilada, Pasta
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