One Pot Enchilada Pasta
There’s nothing better than a flavor-packed, cheesy pasta dish that comes together in one pot with minimal effort. This One Pot Enchilada Pasta is exactly that—a comforting, Tex-Mex-inspired meal that delivers all the flavors of classic enchiladas in an easy, creamy pasta form.
The best part? This dish is made with simple ingredients but has an extra boost of protein thanks to blended cottage cheese. The sauce is rich and flavorful from the enchilada sauce, taco seasoning, and beef bone broth, and everything simmers together for a one-and-done kind of meal. It’s the perfect weeknight dinner that the whole family will love.
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Recipe Tips
Use the Right Pasta Shape: Short pasta like rotini, penne, or rigatoni works best since it holds the sauce well. Avoid long noodles like spaghetti, which don’t cook as evenly in one-pot recipes.
Simmer with the Lid On: Keeping the lid on while the pasta cooks helps trap steam, allowing the pasta to absorb the liquid and cook evenly. Check on it occasionally to stir and ensure it’s not sticking to the bottom.
Blend the Cottage Cheese for a Creamy Texture: Cottage cheese adds extra protein and creaminess, but blending it first (along with a little taco seasoning) ensures that it melts seamlessly into the sauce. If you skip this step, the cottage cheese may stay lumpy instead of fully incorporating.
Adjust the Spice Level: If you prefer a milder dish, use a mild enchilada sauce and a low-sodium taco seasoning. For more heat, go for a spicy enchilada sauce and add red pepper flakes or diced jalapeños.
Ingredient Swaps: Ground Beef ? Swap for ground turkey or chicken for a leaner option. Beef Bone Broth ? Use regular beef broth or chicken broth if that’s what you have on hand. Mexican Cheese Blend ? Try cheddar, Monterey Jack, or a mix of both for different flavor variations. Pasta ? Use whole wheat pasta for extra fiber or a gluten-free pasta to make this dish gluten-free.
Refrigerator: Store leftovers in an airtight container for up to 4 days. The pasta may absorb some of the sauce as it sits, so add a splash of broth or water when reheating.
Freezer: Freeze in a freezer-safe container for up to 2 months. Let it thaw in the fridge overnight before reheating.
Reheating: Warm on the stovetop over low heat, stirring occasionally. Add a little broth or milk to help loosen the sauce. If using a microwave, heat in 30-second intervals, stirring between each, until warm.
More Easy Recipes:
One Pot Enchilada Pasta
Ingredients
- 1 tbsp olive oil
- 1 medium yellow onion diced
- 1 lb ground beef
- 1 packet taco seasoning save some for your cottage cheese
- 14.5 oz enchilada sauce
- 1 1/2 cups beef bone broth
- 12 oz pasta of choice
- 2 cups mexican style cheese
- 1 cup cottage cheese blended with 1 tsp taco seasoning
- 2 tbsp sour cream for topping
Instructions
- In a large pan or pot, heat olive oil over medium heat and add garlic and onions; cook until garlic is fragrant and onions are translucent
- Add ground beef and cook until browned
- Sprinkle taco seasoning on top (reserve 1 tsp for cottage cheese) and mix into your meat
- Add your enchilada sauce, broth and pasta and bring to a boil
- Reduce to simmer and cover with lid for 15-20 minutes (or until pasta is fork tender)
- Add blended cottage cheese mixture and stir for an additional 2 minutes
- Add cheese and mix together
- Plate and top with sour cream
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