This Enchilada Skillet Pasta is loaded with flavor and cheese making it a delicious, easy and comfort food at it’s finest!
Hi! Well, we survived travelling cross country with a 2 year old and a (now) 8 week old! It solidified the fact that somehow we won the kiddo lottery as both handled two loonngg travel days incredibly. We definitely have future little jetsetters in the making! It was such a lovely trip to Virginia celebrating my youngest brother-in-law’s wedding and finally getting to meet and stay with another brother-in-law and sister-in-law I hadn’t met yet. But man, it’s always good to be home. Except for the fact that we came home to an empty fridge and sooo much unpacking, un-winding, and time zone adjusting to do. Which meant for dinner I needed easy and comforting since I’d been up at 4 am multiple days with a 2 year old who was still operating on East coast time. Welcome this Enchilada Skillet Pasta!
This Enchilada Skillet Pasta is so easy, cheesy, and comforting. Plus, it’s just another way to use our Enchilada Sauce From Scratch! Between our Crock Pot Chicken Enchilada Tacos and now this recipe, I’m pretty much going to be making a big batch of the Enchilada Sauce every week to make sure I always have it on hand.
Just a quick cook of the ground beef with some chili powder and cumin, cook the noodles to al dente, and then just throw most everything else in a big bowl with the enchilada sauce and pasta. I forgot the black beans in the previous photo because, well, up at 4 am multiple days… ’nuff said. 😉
Then it’s just add that bowl of fresh goodness to the beef, mix well, top with the rest (most of) the cheese and put in the oven until all of the cheese is melted ooey deliciousness.
When it’s done you have a big ol’ skillet of cheesy comforting pasta that has all the flavors of delicious enchiladas! Top it with fresh cilantro and or your favorite hot sauce and you’re in business. I mean what’s not the love? Pasta? Love. Enchiladas? Love. Fast and easy? Required.
This is so good that my husband may have come home after a quick trip to the grocery store with multiple bags of egg noodles so we would be sure to have them on hand anytime we needed them. I’ll take that as a good sign! Also, if you’re feeling super ambitious, you can also make your own egg noodles from scratch! We did years ago B.C. (before children) and before I really knew what I was doing with a camera… It’s a labor of love, but they’re fun if you have the time!
Enjoy! If you try this recipe, please be sure to share them with me on Facebook, Instagram, Pinterest, and Twitter!
Enchilada Skillet Pasta
This Enchilada Skillet Pasta is loaded with flavor and cheese making it a delicious, easy and comfort food at it's finest!
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 : https://www.servedfromscratch.com/enchilada-sauce-from-scratch/
- 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
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Cook pasta according to package until al dente. Drain and rinse.
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Pre-heat oven to 350 degrees.
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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.
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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.
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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.
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Top with fresh cilantro and serve!
With the cooler nights, this will be a great comfort food dish. A great twist on the enchiladas.
Yup, this is a winner dinner for sure. You can never go wrong with pasta. This would be a welcome addition to any family dinner table. I would even make a HUGE batch and put some in the freezer for those days you just don’t have time to cook. So much better than takeout!!
Great idea, Gloria! Will def do that the next time we make it, too!
I often wondered what else I could use enchilada sauce for. I really love it. This recipe looks fantastic and now I’m inspired! Thanks for this:)
This Enchilada Skillet Pasta looks amazing! I’ll have to try it with your homemade enchilada sauce as well! I love that your husband makes sure there’s always egg noodles in stock at home so he can eat this haha. That’s definitely a win!
I am glad the travels have been going well with the children! This pasta is right up my alley and I know my whole family would love this!
Traveling east to west is always the hardest for me! I sympathize with your toddler lol. This looks like an easy meal- we just got back home from a Cali vacation and I’m not quite settled in yet. I need something easy like this for dinner!
I love how simple this is. Ingredients I usually have on hand too. This would be awesome to take to my neighbor that just had her second baby. Thanks for the brilliant idea.
Ohh yes! It would make a great dish for a new mom! We made it / ate it a lot when our second was born 🙂
You sound like a super woman. I can’t even imagine considering traveling across the country with two kids that young. So impressive! And, this pasta sounds ah-maz-ing!! I have to try it!
Two things I’d never, ever turn down are pasta and cheese! What a cozy, comforting skillet of deliciousness you’ve created! I just want to dive right into your photos of that cheesy pasta with my fork. What a great idea for a quick weeknight dinner that really satisfies.
It’s great having recipes you can rely on, especially when you’re tired after a long trip and don’t feel like cooking a complicated. dish. Your kiddos were angels to survive being dragged cross country. Anyway, this recipe sounds very tasty and a main dish I’d like any night of the week.
This is amazing! I’m starving right now, so this is a whole lot of torture right now. Sounds like you had a great trip and really did hit the kiddo jackpot. I’m with you though, it’s nice to get away and see family, but AMAZING to get home. And this warming, cozy dish would be the perfect way to get settled back in. Complete in pajama pants <3 Haha.
Ooh yum, I love how quick and easy (and cheesy) this is!! Whipping up a batch of that enchilada sauce to have on hand as well, so good for a quick last minute weekday dinner!
Wow! It’s usually rough traveling with little ones, but it sounds like you have a couple of little troopers on your hands! I was struggling to come up with some quick weeknight meals for this week, and this is skillet meal we haven’t tried yet. The fresh corn and spice mixture should make this a sure it with my family!