Enchilada Pasta
All the flavors of cheesy enchiladas are tossed together in this quick and easy pasta dish!
Pasta dishes are a staple in our house. They’re easy to make and they’re perfect as leftover lunch the very next day. But there’s only so many times that you could eat spaghetti with marinara sauce. So in an effort to try something fun and different, I decided to make an enchilada pasta and boy, were we in for a treat.
This pasta comes together so easily, which is much needed during those busy weeknights. And with crumbled ground beef, corn, beans, avocado and red enchilada sauce, this gets baked to oh-so-cheesy, melted goodness. Best of all, this can be on your dinner table in 30 minutes or less!
Enchilada Pasta
Ingredients
- 16 ounces extra wide egg noodles
- 1 ¼ cups enchilada sauce
- 1 cup canned corn kernels, drained
- 1 cup canned black beans, drained and rinsed
- 1 cup shredded cheddar cheese, divided
- 1 cup shredded Monterey Jack cheese, divided
- ¼ cup Greek yogurt
- 1 4-ounce can diced green chiles
- 1 tablespoon olive oil
- 1 pound ground beef
- 4 ounces cream cheese
- ½ teaspoon chili powder, or more to taste
- ¼ teaspoon cumin
- Kosher salt and freshly ground black pepper, to taste
- 1 avocado, halved, seeded, peeled and diced
- 2 tablespoons chopped fresh cilantro leaves
Instructions
- Preheat oven to 350 degrees F. Lightly oil a 9×13 baking dish or coat with nonstick spray.
- In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
- In a large bowl, combine enchilada sauce, corn, beans, 1/2 cup cheddar cheese, 1/2 cup Monterey Jack cheese, Greek yogurt and green chiles; set aside.
- Heat olive oil in a saucepan over medium high heat. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
- Stir in cream cheese, chili powder and cumin until cream cheese has melted. Stir in pasta and enchilada mixture until well combined; season with salt and pepper, to taste.
- Add pasta to prepared baking dish and top with avocado and remaining cheeses. Place into oven and bake until cheeses have melted, about 5-10 minutes.
- Serve immediately, garnished with cilantro.
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this recipe is incredible! my favorite cuisine (Italian) + my fiances favorite cuisine (Mexican) makes this like the most perfect dish ever! love it 🙂
Sounds delicious. I was looking to do something similar using corn pasta, no bake …one pot, in the pressure cooker (for car camping). I’ve never used corn pasta, but from what I’ve read most are gluten free = gummy if not cooked just so. Have you ever tried corn pasta? Know of any that have added gluten, or cook al dente in ~10 minutes as opposed to 4 or 5?
I actually have never tried corn pasta. I will definitely be on the lookout for it though!
Add on from previous post. VERY good!!!! Next time I will only use 8 oz. of pasta because I like it saucey! GREAT recipe though. Delicious!!!!
I’m so glad you like it! This is one of my favorite go-to pasta dishes.
Just made it! It’s in oven and am waiting patiently! But i only made 12 oz of pasta and did not add it all to the mixture and still couldn’t use an 8×8. Is 16 oz. (one large bag plus 1/4 of another correct?) either way, Ican’t wait for dinner!!! Yum and thank you!
Hey! This sounds amazing!!! Is the Greek yogurt necessary? I have an extremely strong aversion to yogurt of all types…
You can substitute sour cream for the Greek yogurt.
What a great combination! Two of my favoite comfort foods!
This looks so yummy! I’ve used cream cheese in a couple slow cooker meals and it never seems to melt down completely. Any tips? Or does it melt easier in a “regular” recipe?
I’ve actually never used cream cheese in a slow cooker but it melts just fine over stovetop!
I made this vegetarian with Quorn soy free crumbles. Just as delicious and a lot healthier!
I was thining no meat (yulk) sub soy crumbles n or sour cream for cream corn. Spices and cilantro cuz cheese is my no as well. Hummm let ya know how this goes…m
I’ve never made enchilada pasta but you’ve totally got me wanting to try it now!
What a brilliant combo, looks so tasty!
I made this the other night and it was delicious!!!! However, it does not fit into an 8 x 8 dish. I had to put in 9 x 11 and it was still heaping. Makes it better for left overs. I was just curious how it would fit into 8×8. I followed the recipe completely. Regardless, it was amazing.
Thank you
That’s so weird! Mine actually fit perfectly in an 8-inch pie dish so an 8×8 would actually be a bit bigger! Glad you liked it though!
Saving this recipe! I can always use a quick flavorful dish 🙂 this recipe is perfect!
This is pretty much perfection!!
I am so in love with this recipe! It looks incredibly good in the photos! I have some ground turkey in the refrigerator, and I think it might be headed for this tomorrow. Thanks!
Oh, Lord. I want some of this so badly. I will definitely be making this soon!
I love enchiladas so this pasta is calling my name!
Wow, this combination of pasta and enchiladas is amazing! You’re a genius!
Amazing looking pasta – love the flavors. Girl after my own heart 🙂
Damn girl, how are you so skinny making food like this? You must run a lot like me 🙂 I love this. . totally going to try this recipe!
It’s all about portion control! That and running, of course. How often do you run, Alice?
I run at least 2-3 times a week sometimes 4 if I’m really bad and I run for about an hour each time. I used to run a lot (half marathons and such) pre-kids. I love running. it’s like therapy for me. When I used to live in LA (Santa Monica), I would run along the beach (on the packed sand) – best for your knees but now I run on a treadmill. sucks but I do it.
Running along the beach is the best! I found a new running path a couple miles away from the house right on the coast – it’s gorgeous. I’m not sure if I could ever do a half-marathon though – maybe a quarter marathon!
I love this Italian-Mex mix!! We do pasta thrice a week around here…my husband would marry his spaghetti if he could. 😛