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4.93 from 14 votes

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!
Course Main Course
Cuisine Mexican
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Calories 503kcal
Author Tracy

Equipment

Ingredients

  • 1 lb ground beef*
  • 1/2 tablespoon olive oil
  • 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 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

  • In large pot, 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 add ground beef. Break up beef into large pieces, let cook, and then break up into smaller pieces and add cumin, chili powder, salt, and pepper and mix well. Continue until ground beef is browned. Total about 7 minutes. Drain grease from pan if necessary / preferred.  
  • In a large bowl add black beans, corn, jalapeno (to taste - the more you add to more kick you'll get!) sour cream, 1/2 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 1/2 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!

Notes

*Ground Beef: I use 85% or 90% lean. If using lower, you may want to drain fat from pan before adding other ingredients.
** Black Beans: You can either use canned or dry. If using dry, you can cook them directly without soaking, or you can soak. 
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.  
*** You can also add all of the cheese, turn pan to low, and then cover to let the cheese melt. 

Nutrition

Calories: 503kcal | Carbohydrates: 9g | Protein: 31g | Fat: 38g | Saturated Fat: 19g | Cholesterol: 123mg | Sodium: 1264mg | Potassium: 303mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1371IU | Vitamin C: 10mg | Calcium: 460mg | Iron: 3mg