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! Although 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. Welcome this Enchilada Skillet Pasta!
Ingredients Needed:
This Enchilada Skillet Pasta is so easy, cheesy, and comforting with super easy ingredients.
- Ground beef. We prefer leaner like 90%
- Sour Cream
- Fresh corn on the cob. You can use canned or frozen, but fresh is always better.
- Fresh jalapeno
- Fresh cilantro
- Shredded cheese: cheddar and mozzarella
- Black beans (not pictured because, well, I forgot)
- Ground cumin and ground chili powder
- Egg noodles
- Enchilada Sauce From Scratch, the best part!
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.
How to make this Enchilada Skillet Pasta:
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.
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.
Ooey gooey cheesy pasta goodness!
It’s basically a big ol’ skillet of cheesy comforting pasta that has all the flavors of delicious enchiladas! Top it with the 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? Requirement, these days.
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
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!
My mouth is literally watering. My family would love this..
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!
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!
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.
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.
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.
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!
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 🙂
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 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!
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 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:)
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!
With the cooler nights, this will be a great comfort food dish. A great twist on the enchiladas.