This one-pan Beef Enchilada Pasta Skillet is so easy and full of flavor – perfect for a weeknight dinner everyone will love!
Chicken Enchilada Pasta Skillet – Everything you love about a gooey cheesy chicken enchilada made in just 30 minutes on the stovetop!
An easy one skillet chicken enchilada pasta dish that comes together in less than thirty minutes. A meal the whole family will love!
Quick and easy one-skillet enchilada pasta made with red lentil pasta so it’s a good source of plant-based protein, gluten-free and loaded with flavor. It’s a dish the whole family will enjoy!
Ingredients:
- 1 lb ground beef I use 85% or 90% lean.(If using lower, you may want to drain fat from pan before adding other ingredients.)
- 12 oz wide egg noodles one package
- 2 ears fresh corn from the cob or 1.5 cups canned or frozen
To Find Out All The Yummy Ingredients And The Step By Step Directions To Follow for this Delicious recipe, Please Open The Next Page.
Ingredients:
- 1 lb ground beef I use 85% or 90% lean.(If using lower, you may want to drain fat from pan before adding other ingredients.)
- 12 oz wide egg noodles one package
- 2 ears fresh corn from the cob or 1.5 cups canned or frozen
- 1/4 cup sour cream
- 1 15 oz can black beans, rinsed and drained
- 2 1/2 cups cheddar cheese, shredded I prefer sharp
- 1 cup mozzarella cheese, shredded
- 2 cups Enchilada sauce 1 batch of homemade sauce
- 1 tablespoon fresh jalapeno, diced
- 1/2 teaspoon cumin
- 1 teaspoon chili powder
- 1/4 teaspoon kosher salt
- 1/4 teaspoon fresh ground pepper
- fresh cilantro, diced
- 1/2 tablespoon olive oil
Instructions:
- Cook pasta according to package until al dente.
- Drain and rinse.
- Pre-heat oven to 350 degrees.
- Meanwhile, heat olive oil in large skillet over medium heat and brown ground beef for approximately 5 minutes, stirring and crumbling beef.
- Add cumin, chili powder, salt, and pepper and mix well.
- Drain grease from pan if necessary / preferred.
- In a large bowl add black beans, corn, jalapeno, sour cream, 1/4 cup of mozzarella and 1/2 cup of cheddar cheese.
- Add pasta and then pour in enchilada sauce and mix well.
- Add mixture to skillet and mix well.
- Add remaining 3/4 cup of mozzarella and 2 cups of cheddar cheese on top and put in oven until cheese has fully melted.
- Approximately 5-10 minutes.
- Top with fresh cilantro and serve!
Enjoy!
From: servedfromscratch.
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