Name: Cheesy Enchilada Pasta (One Pot)
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Mexican-Inspired
Ingredients: 1 tbsp olive oil; 1 small diced onion; 2 cloves garlic, minced; 1 lb lean ground beef; 1 tbsp chili powder; 1 tsp cumin; 1 tsp dried oregano; 1 cup diced bell peppers; 1 cup diced mushrooms; 8 oz pasta (e.g., fusilli); 2 cups red enchilada sauce; 2 cups broth (bone broth preferred); 1 1/2 cups shredded cheddar cheese; Salt and pepper to taste; Optional toppings: chopped cilantro, lime juice, extra shredded cheese

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Cheesy enchilada pasta is my go-to dinner when I want all the cozy, comforting flavors of enchiladas without the hassle of rolling tortillas. Everything comes together in one pot for a satisfying meal packed with lean ground beef, veggies, pasta, and gooey cheese. It’s hearty, flavorful, and perfect for busy weeknights.

Cheesy Enchilada Pasta (One Pot)

Why You’ll Love This Recipe

I love how this recipe delivers the bold, spicy flavor of traditional enchiladas while cutting down on time and clean-up. Since the pasta cooks right in the sauce, it soaks up all those rich spices and turns into a comforting, cheesy, satisfying dish. Plus, it’s high in protein and fiber, making it a well-rounded meal for the whole family.

I can make everything in one pot
It’s ready in just 45 minutes
Each serving packs 42g of protein
It’s cozy, cheesy, and totally comforting
The leftovers are even better the next day

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

olive oil
diced onion
garlic
lean ground beef
chili powder
cumin
dried oregano
diced bell peppers
diced mushrooms
pasta (I like fusilli, but any similar shape works)
red enchilada sauce
broth (I prefer bone broth)
shredded cheddar cheese
salt and pepper
optional toppings: cilantro, lime juice, extra shredded cheese

Directions

I start by heating olive oil in a large Dutch oven over medium-low heat. I sauté the diced onion with salt and pepper for about 2-3 minutes, then add garlic and cook until fragrant.
I add the ground beef and break it up as it cooks. After a few minutes, I mix in the chili powder, cumin, oregano, more salt and pepper, and cook until browned.
Next, I add the bell peppers, mushrooms, pasta, enchilada sauce, and broth. I stir everything well to combine and make sure the pasta is submerged in liquid.
I cover the pot, bring it to a boil, and cook for 13-15 minutes, stirring once or twice. I remove the lid and let it simmer until the pasta is al dente and most of the liquid is absorbed.
I stir in half the cheese, then sprinkle the rest on top and let it melt. After a few minutes of cooling, the dish thickens and is ready to serve. I top it with fresh cilantro, lime juice, or more cheese if I’m feeling extra indulgent.

Servings and timing

This recipe makes 4 hearty servings. It takes just 10 minutes of prep time and 35 minutes of cooking time, so I can have dinner on the table in 45 minutes total. Each serving provides approximately:

575 calories
42.2g protein
53.7g carbs
20.9g fat
8.4g fiber

Variations

I like switching it up depending on what I have on hand:

Protein: Ground turkey or chicken works just as well as beef.
Cheese: Monterey Jack or Mexican blend cheese melts beautifully.
Veggies: I’ll sometimes throw in zucchini, corn, or spinach.
Pasta: Gluten-free pasta works great if I need a GF option.
Sauce: Green enchilada sauce is a fun twist if I want a different flavor profile.
Add-ins: Black beans and green chiles make it even heartier and spicier.

Storage/Reheating

I let the pasta cool completely before storing it:

Refrigerator: I keep it in an airtight container for up to 4–5 days.
Freezer: It freezes well for up to 3 months. I just thaw it overnight in the fridge and add a little extra sauce or broth before reheating.
Reheating: I reheat it in the microwave or on the stovetop, adding a splash of water or broth to loosen the sauce.

FAQs

How can I make this gluten-free?

I just use my favorite gluten-free pasta. Everything else in the recipe is naturally gluten-free, so it’s an easy swap.

Can I make this ahead of time?

Yes, I often make it the day before or prep it for meal prep. It stores and reheats beautifully, and the flavors get even better.

Is this dish spicy?

The level of spice depends on the enchilada sauce I use. If I want it mild, I go for a mild sauce, or spice it up with some hot sauce or green chiles.

Can I use homemade enchilada sauce?

Definitely. I love using store-bought for convenience, but homemade sauce adds a personal touch if I have time.

What can I serve with enchilada pasta?

I usually keep it simple with a side salad or sliced avocado. If I’m serving guests, I might add tortilla chips or a corn salsa.

Conclusion

Cheesy enchilada pasta is everything I want in a quick, comforting meal. It’s warm, filling, packed with flavor, and easy to throw together in one pot. Whether I’m feeding the family on a busy night or stocking the fridge with leftovers, this recipe never disappoints.