One-Pot 30-Minute Beef Enchilada Pasta

A flavorful, cheesy Beef Enchilada Pasta made with ground beef and egg noodles simmered in red enchilada sauce. An easy, family-friendly one-pot meal ready in about 30 minutes.

This recipe relies on pantry staples and simple ingredients you likely already have. You can use store-bought red enchilada sauce and taco seasoning or prepare them from scratch—both produce delicious results. The dish is hearty, cheesy, and perfect for busy weeknights or casual family dinners.

How to Make Beef Enchilada Pasta

• Heat 1 tablespoon olive oil over medium heat in a large nonstick skillet. Add 1/2 cup diced white or yellow onion and sauté about 2 minutes, until softened.
• Add 1 pound lean ground beef and 2 minced garlic cloves. Stir in one packet of taco seasoning (or about 2 tablespoons homemade taco seasoning). Cook until the beef is no longer pink, about 5–7 minutes, breaking it up as it cooks.
• Stir in 8 ounces (about 4 cups dry) medium egg noodles, one 19-ounce can of red enchilada sauce, and 1 cup water. Bring to a gentle simmer.
• Pat the noodles down so they are mostly submerged. Cover, reduce heat to medium–low, and cook for 8 minutes. Stir and scrape the bottom about halfway through to reduce sticking.
• Stir in 1 1/2 cups frozen sweet corn (or drained canned corn) and a 15-ounce can of rinsed and drained black beans. Cover and cook an additional 4 minutes, until noodles are tender and heated through.
• Remove from heat and mix in 1 cup shredded cheese. Sprinkle the remaining 1 cup cheese on top, add optional sliced black olives and chopped cilantro if desired, then cover and let sit 5 minutes until cheese melts.
• Uncover and serve hot. The result is a creamy, cheesy one-pot pasta with Mexican-inspired flavors that the whole family will enjoy.

Tips and Recipe Notes

• Using 90% lean ground beef reduces the need to drain excess fat. If you use fattier beef, drain as needed before adding the sauce and noodles.
• Substitute 1 pound ground turkey or diced/ground chicken for beef if you prefer a lighter option.
• Homemade taco seasoning and enchilada sauce work great and can boost flavor, but good store-bought varieties also produce excellent results. Make extra enchilada sauce to freeze for quick meals later.
• Patience when stirring and scraping the pan halfway through helps prevent the noodles from sticking and ensures even cooking.

Ingredients

• 1 tablespoon olive oil
• 1/2 white or yellow onion, diced (about 1 cup)
• 1 lb lean ground beef (90% lean recommended)
• 2 garlic cloves, minced
• 1 packet taco seasoning (or 2 tablespoons homemade taco seasoning)
• 8 oz medium egg noodles (about 4 cups dry)
• 1 (19 oz) can red enchilada sauce (or homemade enchilada sauce)
• 1 cup water
• 1 1/2 cups sweet corn, frozen (or canned, drained)
• 1 (15 oz) can black beans, rinsed and drained
• 2 cups shredded cheese, tightly packed, divided (about an 8-ounce block; Colby Jack or cheddar work well)

Optional Toppings

• Sliced black olives
• Chopped cilantro

Equipment

• Large nonstick skillet or a well-seasoned 12″ cast iron skillet

Storing and Reheating

This Beef Enchilada Pasta stores and reheats well, making it perfect for leftovers and meal prep.

• Refrigerate: Store in an airtight container for up to 4 days.
• Freeze: Freeze portions for up to 4 months. Thaw in the refrigerator before reheating when possible.
• Microwave: Reheat covered on high for 30 seconds, then continue in 15-second intervals until hot, stirring between intervals for even heating.
• Oven: Reheat in a 350°F oven covered with foil for about 20–25 minutes, or until heated through.

Enjoy this simple, satisfying one-pot meal that combines the familiar comfort of pasta with the bold flavors of enchiladas. It’s an easy crowd-pleaser for weeknights, potlucks, or casual family dinners.

Did you make this recipe? Please leave a review or rating in the comments to share how it turned out.