Enchilada Pasta
Enchilada Pasta combines the flavors of traditional enchiladas with the comfort of pasta. This dish features a creamy, spiced sauce, packed with cheese, and topped with fresh cilantro, making it a perfect satisfying meal the whole family will enjoy.
Equipment
- 1 large pot
- 1 large skillet
- 1 colander
- 1 measuring cups
- 1 measuring spoons
- 1 wooden spoon
- 1 baking dish (9x13 inch)
Ingredients
- 12 ounces penne pasta
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 pound ground beef or turkey Can substitute with a plant-based alternative.
- 1 can black beans, rinsed and drained 15 ounces
- 1 can red enchilada sauce 10 ounces
- 1 cup sour cream
- 2 cups shredded cheddar cheese
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- to taste salt and pepper
- for garnish fresh cilantro
Instructions
- Start by boiling a large pot of salted water. Add the penne pasta and cook according to package instructions until al dente. Drain the pasta and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, cooking until the onion is translucent (about 5 minutes).
- Add the ground beef or turkey to the skillet and cook until browned, breaking it apart with a wooden spoon. Season with chili powder, cumin, paprika, salt, and pepper.
- Stir in the black beans, enchilada sauce, and sour cream, mixing well to combine. Allow the mixture to simmer for about 5-7 minutes.
- Add the cooked pasta to the skillet and gently toss everything together until the pasta is well coated with the sauce.
- Preheat your oven to 350°F (175°C). Transfer the pasta mixture to a greased baking dish. Top with shredded cheddar cheese.
- Bake in the oven for 15-20 minutes or until the cheese is bubbly and slightly golden.
- Remove from the oven and let it cool for a few minutes. Garnish with fresh cilantro before serving.
Notes
You can substitute the ground meat with a plant-based alternative for a vegetarian version. Feel free to add additional vegetables such as bell peppers or corn for extra flavor and nutrition. This dish can be made ahead of time and reheated for easy meal prep.