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Looking for a comforting, flavor-packed dish that combines the best of Tex-Mex and pasta night? This cheesy beef enchilada pasta bake is the perfect answer. It’s rich, spicy, creamy, and absolutely satisfying. Ideal for Taco Tuesday or any weeknight dinner, this recipe blends tender pasta, seasoned ground beef, enchilada sauce, and plenty of melted cheese into one irresistible casserole.
Ingredients:
1 lb (450 g) ground beef
1 small onion or shallot, diced
3 cloves garlic, minced
1 (10 oz/285 g) can red enchilada sauce
1 (10 oz/285 g) can Rotel (diced tomatoes with green chilies)
8 oz (225 g) pasta (elbow, rotini, penne, or rigatoni)
1 tsp chili powder
1 tsp ground cumin
½ tsp smoked paprika
Salt & freshly ground black pepper, to taste
2 tsp beef bouillon granules
½ tbsp all-purpose seasoning
1 cup shredded cheddar cheese (4 oz/115 g)
1 cup shredded Monterey Jack or Mexican blend cheese (4 oz/115 g)
½ cup sour cream
Fresh cilantro or sliced green onions, for garnish
Optional add-ins: 1 cup cooked black beans, ½ cup corn kernels, 1–2 sliced jalapeños
How to make:
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