Description
Hearty Mexican-inspired easy enchilada pasta blends comforting noodles with zesty flavors. Creamy cheese, tender chicken, and spicy sauce create a delightful meal you’ll crave again and again.
Ingredients
Scale
Protein:
- 1 pound (454 grams) ground beef
- 2 cups chicken or vegetable broth
- 1 can (14 ounces/396 grams) black beans, rinsed and drained
Pasta and Vegetables:
- 8 ounces (226 grams) penne pasta
- 1 cup corn kernels
- 1 small onion, diced
- 2 cups enchilada sauce
Cheese and Seasonings:
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
Optional Garnishes:
- Chopped cilantro
- Diced avocado
- Sour cream
Instructions
- Brown ground beef in a large cooking vessel over medium heat, carefully eliminating any accumulated fat.
- Incorporate diced onions and sauté until they become translucent and fragrant, approximately 2-3 minutes.
- Introduce a blend of aromatic spices including garlic powder, chili powder, cumin, and season with salt and pepper to enhance the meat’s flavor profile.
- Pour in enchilada sauce and broth, then add black beans and corn alongside uncooked pasta, thoroughly mixing all components.
- Elevate heat to create a vigorous boil, then immediately reduce to a gentle simmer for 12-15 minutes, occasionally stirring to prevent pasta from sticking and ensure even cooking.
- Once pasta reaches optimal tenderness, remove from heat and fold in a combination of shredded cheeses until they melt completely, creating a creamy, integrated texture.
- Transfer to serving dishes and embellish with fresh cilantro, creamy avocado slices, or a dollop of tangy sour cream to add brightness and additional layers of flavor.
Notes
- Swap ground beef with ground turkey or plant-based crumbles for a leaner or vegetarian version that maintains delicious flavor profile.
- Rinse black beans thoroughly to reduce sodium content and improve digestibility for sensitive stomachs.
- Consider using whole wheat pasta to boost fiber and nutrition without compromising the hearty enchilada-style taste.
- Customize heat levels by adjusting chili powder quantity or adding diced jalapeños for spice enthusiasts who love bold flavors.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 425 kcal
- Sugar: 3 g
- Sodium: 590 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 39 g
- Fiber: 7 g
- Protein: 29 g
- Cholesterol: 65 mg