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Beef Enchilada Pasta 4 ★

An icon representing a clock 40 min | easy
Overhead photo of beef enchilada penne pasta: a white plate holds a serving of saucy penne with seasoned ground beef, melted cheddar and Monterey Jack, and chopped cilantro. A larger baking dish of the pasta sits at the top left with a fork, blue-striped towel, and cilantro sprigs on a white wood table.
Published Jun 20, 2025
Prep Time Cook Time Total Time
15 min 25 min 40 min
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Introduction

This cheesy beef enchilada pasta has all your favorite Tex-Mex flavors wrapped up in one cozy, family-friendly skillet.

It’s loaded with tender penne, seasoned ground beef, and plenty of melty cheddar and Monterey Jack for the ultimate comfort food.

Perfect for busy weeknights, game days, or anytime you’re craving a hearty one-pan style twist on classic beef enchiladas.

Ingredients  (6 servings)

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Close-up of beef enchilada penne pasta in a shallow white bowl, with seasoned ground beef and red pepper pieces in a reddish sauce, topped with melted cheddar and sprinkled with chopped cilantro.

How to Make Beef Enchilada Pasta

  1. Boil the pasta

    Bring a large pot of well-salted water to a boil over high heat.

    Add the penne and cook until just al dente, following package directions.

    Reserve about 1 cup of the starchy cooking water, then drain the pasta.

  2. Brown the beef

    While the pasta cooks, heat a large deep skillet over medium-high heat.

    Add the ground beef and cook, breaking it up, until no longer pink and lightly browned.

    Drain off excess grease if needed, leaving about 1 tablespoon in the pan.

  3. Soften the vegetables

    Add the diced onion and red bell pepper to the skillet.

    Sauté, stirring often, until the vegetables are softened and starting to brown slightly.

  4. Season and add the sauces

    Sprinkle in the chili powder, beef bouillon, cumin, garlic powder, salt, and black pepper.

    Stir well so the spices coat the beef and vegetables evenly.

    Pour in the enchilada sauce and the drained diced tomatoes with green chiles.

    Stir to combine, scraping up any browned bits from the bottom of the skillet.

    Bring the mixture to a gentle simmer, then reduce the heat to medium-low.

    Let it bubble for about 5 minutes so the flavors can mingle.

  5. Combine the pasta and sauce

    Add the drained penne to the skillet with the beef and sauce mixture.

    Toss everything together gently, adding a splash of pasta water if the mixture seems too thick.

  6. Melt in the cheese

    Sprinkle the shredded cheddar and Monterey Jack cheeses evenly over the pasta mixture.

    Reduce the heat to low, cover the skillet, and let the cheese melt for 3 to 5 minutes.

    Once the cheese is gooey and melted, gently stir some through the pasta, leaving some melty on top.

    Taste and adjust the seasoning with a little extra salt or pepper if needed.

  7. Serve the enchilada pasta

    Spoon the beef enchilada pasta into bowls while hot.

    Garnish with your favorite toppings, like chopped cilantro, sliced green onions, or a dollop of sour cream.

Overhead view of beef enchilada penne pasta on a white plate, topped with melted cheddar and chopped cilantro; a baking dish of the cheesy pasta sits at left with a bowl of shredded cheese and cilantro sprigs on a white wooden table.

Substitutions

Ground beef -> ground turkey or chicken
Use lean ground turkey or chicken in the same amount for a lighter, slightly milder skillet. Brown it well to build flavor, and keep the seasonings the same for that enchilada vibe.
Cheddar and Monterey Jack -> pepper Jack and Colby Jack
Swap cheddar and Monterey Jack for pepper Jack and Colby Jack to add more creaminess and a gentle spicy kick. The cheese still melts beautifully and keeps that stretchy, comforting texture everyone loves.
Penne pasta -> cooked rice for an enchilada skillet
Use about 4 cups of cooked rice instead of the penne for a cozy, saucy enchilada rice skillet. Stir the rice into the beef mixture and warm gently so it can soak up the flavors.
Serving of beef enchilada penne pasta on a white plate, coated in red enchilada-style sauce with crumbled ground beef and red pepper pieces, topped with melted cheddar and scattered parsley; a baking dish of more pasta sits blurred in the background.

Tips

Salt the pasta water generously
Salty pasta water is your first layer of seasoning, since the penne itself has no flavor. Use at least 1 tablespoon kosher salt for that large pot of water.
Grate your own cheese if possible
Freshly grated cheese melts smoother than bagged shreds, which often contain anti-caking starches. You get a silkier sauce and better cheese pull.
Adjust the heat level easily
For more spice, add extra chili powder, a pinch of cayenne, or use hot enchilada sauce. For less heat, choose mild tomatoes without chiles and a mild enchilada sauce.
Use the pasta water to control creaminess
Starchy pasta water helps the sauce cling to the noodles and keeps the skillet from drying out. Add it a little at a time until the pasta looks glossy and saucy.
Finish off-heat to avoid overcooking
Once the cheese melts, turn off the heat to prevent the pasta from getting mushy. Let it sit a couple minutes; the sauce thickens slightly as it stands.

Nutrition Facts *

Energy 612 kcal
Protein 30 g
Total Fat 33 g
Carbohydrates 49 g
Dietary Fiber 4 g

* Approximate, per serving.
Data source: USDA FoodData Central.

FAQ

Can I make this ahead of time?
Yes, you can make it a day ahead, but cook the pasta just to firm al dente. Toss the cooked pasta with a little oil so it does not stick together. Reheat gently on the stove with a splash of water, then add a fresh handful of cheese.
How can I make this more vegetable-forward?
You can sauté extra vegetables like zucchini, corn, or spinach with the onion and bell pepper. Just avoid very watery vegetables that could thin the sauce too much. Frozen corn or peas can go straight into the skillet near the end of cooking.
What if my sauce looks too thin?
Let the skillet simmer uncovered for a few more minutes so some liquid can evaporate. You can also stir in a small handful of extra cheese to thicken it slightly. Next time, drain the tomatoes very well before adding them.
Can I freeze the leftovers?
Yes, this pasta freezes fairly well, though the texture of the pasta softens a bit after thawing. Cool completely, then pack into freezer-safe containers and freeze for up to two months. Reheat gently on the stove or in the microwave with a splash of water and fresh cheese on top.

Serving Suggestions

This beef enchilada pasta loves simple toppings like avocado slices, pickled jalapeños, or a quick squeeze of lime.

For a full Tex-Mex style dinner, serve it with a crisp green salad and warm tortilla chips for crunch.

Leftovers make amazing burrito fillings the next day, especially tucked into tortillas with lettuce and extra salsa.

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Recipe by Eunice.
“I learned to cook by standing in my grandma’s kitchen, watching her turn simple ingredients into meals that fed our entire family. That’s where it started. Today, I create recipes for real life, real kitchens, and anyone who wants good food without overthinking it.” Read more.

Reviews

Rated 4 ★ (out of 5) based on 3 reviews.

Post your review and pictures below! ⬇︎

  • Laura, Seattle, WA: I love Mexican food. This sounded so good but ended up tasting sooooo disappointing! I thought about adding more seasoning, should have just doubled it or something. The enchilada sauce with the pasta was a mistake too....just kinda heavy and blah. It really didn’t taste like enchiladas at all. It had potential but just a huge fail taste wise. — 3 ★

    Eunice: Sorry it fell flat for you, Laura. Next time try halving the sauce and boosting salt, cumin, and chili powder to brighten the beef. A squeeze of lime and fresh cilantro at the end can help it read more enchilada-like.

  • Trisha, Topeka: This recipe hit the spot! We were in the mood for something kinda mexican but didn't want to do tacos again, so I made this. It turned out great. The pasta wasnt mushy at all, and it had just the right mix of enchilada sauce and cumin. Really great flavors. Even my picky kid ate it and I wasnt sure if she would because it's pretty spicy! — 5 ★

    Eunice: So glad it worked for your family, Trisha!

  • thecheflife, Kitchener, Canada: Oh wow this was insanely tasty and so easy to throw together! The only change I made was not in ingredients but in timing. I stirred a little of the reserved pasta water in before adding the cheese, which helped everything get extra saucy and the cheese melt super smooth. Will absolutely be making this again! 😊 — 4 ★

    Eunice: Love hearing that!

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