Enchilada Skillet Pasta

4.96 from 21 votes

This Enchilada Skillet Pasta is loaded with flavor and cheese making it a delicious, easy and comfort food at it's finest!

Course Main Course

Cuisine Mexican

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 503kcal

Author Tracy

Equipment

Ingredients

1 lb ground beef
1/2 tablespoon olive oil
12 oz wide egg noodles one package
2 ears corn on 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 sharp or medium cheddar cheese shredded
1 cup mozzarella cheese shredded
2 cups Enchilada sauce 1 batch of homemade sauce
1 - 2 tablespoons fresh jalapeno diced
3/4 teaspoon cumin
1 teaspoon chili powder
1/4 teaspoon kosher salt
1/4 teaspoon fresh ground pepper
fresh cilantro, diced

Instructions

Cook Pasta: Bring a large pot of salted water to a boil. Add pasta and cook per instructions on the package for an al dente pasta. Pre-heat oven to 350℉.
Cook Beef: Meanwhile, heat olive oil in a large skillet over medium heat and add ground beef. Break up the beef as it cooks. Add the cumin, chili powder, salt, and pepper and mix well. Continue cooking until the ground beef is browned, about 7 minutes. Drain grease from the pan.
Mix Veggies and Cheese: Once the pasta is done cooking, drain into a colander and then return to the pot, off the heat. Add the black beans, corn, jalapeno, and cooked ground beef and mix well. Add the sour cream, 1/2 a cup of the mozzarella, 1/2 cup of the cheddar cheese, and the enchilada sauce and give it all a mix.
Bake: Add the pasta mixture back to the large skillet and then top with the remaining cheese. Add to the oven and bake on the middle rack for 5-10 minutes until all of the cheese on top has melted.
Finish: Finish with fresh cilantro and diced avocado if desired.
Serve and Enjoy!

Notes

Storage

Store leftovers in the fridge for 3-4 days.

Substitutions

Ground Beef: We prefer to use 85% or 90% lean. If using lower, you may want to drain fat from pan before adding other ingredients. You can also use sausage, ground turkey, ground chicken, or diced chicken.

Corn: Fresh off of the cob, canned, or frozen, it all works!

Jalapeno: This is what will control the spice level. Add more with the seeds for more kick, or less to keep it mild. This recipe is mild as written.

Enchilada Sauce: Use your favorite, but once you make your own you'll be so surprised how easy (and delicious) it is to make it from scratch!

Cheese: Use your favorites! Just be sure to shred your own for the best melt!

Black Beans: You can either use canned or dry. If using dry, you can cook them directly without soaking, or you can soak.

Cooking Dry Black Beans

Soak and then Cook: Add 1/2 cup of dry black beans to a bowl and cover with water. 8 hrs later, rinse the beans and add to a pot with fresh water. Heat on high until beans boil, then lower temperature and let simmer for about 45-60 minutes until softened. This time will vary dependent upon the age of your beans and your water. Use filtered water if you have hard water.

Cook right away: Add 1/2 cup of dry black beans to pot and cover with water. Heat on high until beans boil, then lower temperature and let simmer for about 60-90 minutes until softened. This time will vary dependent upon the age of your beans and your water. Use filtered water if you have hard water.

Nutrition