Enchilada Pasta Skillet is a homemade version of Hamburger Helper with a Mexican twist! Dinner is ready in 20 minutes, so it is perfect for any night of the week.
What a weekend! I will have to fill you in on my trip to Ohio with Certified Angus Beef later in the week. I learned so much, I got to cook with real chefs, and had such a great time. I also got to hang out with some wonderful bloggers for a couple days. Getting to meet the people you see online all the time is always a good time. It is a strange job to have where you sit in your house all day, and talk to people on the internet. So nice to actually put faces to names and see we are actually real people!
Monday means back to reality, and back to a busy week. You guys seem to be big fans of quick and easy dinners, so this should be right up your alley. This Cheeseburger Macaroni Skillet was a big hit, so this time I decided to put a little Mexican twist on it. It uses the same concept of cooking everything together in one skillet, it is ready in 20 minutes, and uses just a few ingredients. If your family likes enchiladas or Mexican food, this is definitely one you want to try.
Enchiladas are one of our favorite foods, but they take so long to make. Cooking the meat, getting the filling ready, the rolling, and then it still takes 45 minutes to bake. You won’t miss any of that hassle with this Enchilada Pasta Skillet. I used canned enchilada sauce to make my life easier, but if you have a favorite homemade version, go right ahead! You can top your pasta with some of your favorite enchilada toppings too if you want.
Black olives, diced avocado, tomatoes, sour cream, or even chopped cilantro would all be good choices. My 9 year old did everything in his power to not actually lick his plate the couple times I have made this. He loves the sauce, and asks for Enchilada Pasta Skillet often. The leftovers are perfect for lunch the next day too!
Want more? Check out all of the other One Pan Dinner Recipes here and here are some more you might like:
One Pan Pizza Chicken
Lemon Chicken Skillet
Korean Miso and Honey Glazed Cod by Foodie with Family
Roasted Chicken with Allspice and Citrus by The View from the Great Island
- 1 pound lean ground beef
- 1 packet taco seasoning
- 3/4 cup hot water
- 2 (10 oz) cans enchilada sauce
- 2 cups milk
- 3 cups short cut pasta , dried
- 1 1/2 cups cheddar cheese , shredded
In a large skillet break apart the ground beef and brown until fully cooked. Mix in the taco seasoning.
Add the dried pasta, water, enchilada sauce, and milk. Stir until well combined. Bring to a boil, then cover and reduce to a simmer.
Cook for 9-10 minutes. Remove the cover, and stir in the cheese.
Let stand for 5 minutes before serving.