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Enchilada Pasta Bake

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When I ask my family what they want for dinner, Enchilada Pasta Bake is by far the most requested dish. It’s bursting with all of the classic enchilada flavors, but without the tedious step of stuffing and rolling of tortillas.

enchilada pasta bake in bowl

What Is Enchilada Pasta Bake?

Similar to classic beef enchiladas, this dish has ground beef seasoned with Mexican spices, red enchilada sauce and gooey cheddar cheese.

The biggest difference is that instead of corn or flour tortillas, I use egg noodles. And instead of hand stuffing the meat mixture into each tortilla, and rolling them up individually, you save yourself some steps by simply stirring all of the ingredients together and tossing it all in a big baking dish.

This saves time, and is just plain easier on busy nights when you are trying to get dinner on the table.

enchilada pasta bake

What Ingredients Do You Need for Enchilada Pasta Bake?

  • extra lean ground beef
  • packet of taco seasoning (or try my homemade version here)
  • cream cheese
  • light sour cream (I like this one)
  • can of red enchilada sauce (I use mild, you could use medium or hot if you like more spice)
  • frozen corn
  • shredded cheddar cheese
  • egg noodles like these
ingredients for enchilada pasta bake

How to make Enchilada Pasta Bake

This looks like a lot of steps, and a lot of dirty dishes, but I promise its really simple and comes together quickly.

Preheat oven to 350 degrees.

In a large pan over med-high heat, add ground beef and break it up with a wooden spoon or meat masher like this one, and cook until beef is cooked though and no longer pink. Once cooked through, drain all liquid from pan. Stir in taco seasoning, add 3/4c water and simmer 3-4 minutes, stirring occasionally.

Meanwhile, bring a pot of water to a boil and add 8oz of pasta (about 2/3rds of the package). Cook until al dente. Drain the water from the pasta. Set pasta aside.

Cut the cream cheese into smaller chunks and stir them into the taco meat over low-med heat. This will help it melt faster. Stir to combine. I prefer to use reduced fat cream cheese in this recipe simply to save a few calories, but regular cream cheese works fine too.

In a separate, LARGE bowl, measure out 1 c of frozen corn kernels and pop them in microwave for a few seconds to bring them to room temperature. Add in the can of enchilada sauce, 1/2 c lean sour cream, and 1/2 c shredded cheddar cheese. Stir to combine.

Add in the cooked pasta noodles (add noodles a little bit at a time stirring to combine in between). Give everything a good stir to make sure the pasta is completely coated.

Bring the noodle mixture over to the stove and pour it into the pan with the warm ground beef mixture. Again, add noodles a little bit at a time stirring to combine in between to make sure that everything is completely coated. Warm over low-medium heat for 2-3 minutes stirring occasionally to ensure all ingredients are fully combined.

add pasta mixture to meat
mix together and warm

Transfer to a 9×13 baking dish. Sprinkle remining 1 c shredded cheddar cheese on top.

add cheese to enchilada pasta bake

Bake at 350 degrees for 18-20 minutes until pasta is warmed through and cheese is melted.

Scoop onto plates and serve with your favorite taco toppings.

Store leftovers in an airtight container in the refrigerator for up to 4 days.

enchilada pasta bake inpan

Taco Toppings Serving Suggestions:

  • sour cream
  • guacamole
  • salsa or taco sauce
  • hot sauce
  • chopped cilantro
  • black olives
  • diced tomatoes
  • sliced jalapenos
  • sliced avocado
  • diced onions

Can You Customize Enchilada Pasta Bake?

Yes! Get creative adding other ingredients to the noodle mixture besides just corn.

Try:

  • diced green chilies
  • chopped onion
  • diced red and green bell peppers
  • jalapenos
  • black or pinto beans

Looking for More Mexican Dishes?

Try Taco Pie with Crescent Rolls or Taco Pasta.

Need a fun appetizer? Try Layered Taco Dip.

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enchilada pasta bake inpan

Enchilada Pasta Bake

Liz Olberding @ Up North Nosh
When I ask my family what they want for dinner, Enchilada Pasta Bake is by far the most requested dish. It's bursting with all of the classic enchilada flavors, but without the tedious step of stuffing and rolling of tortillas.
5 from 1 vote
Prep Time 5 mins
Cook Time 5 mins
Bake Time 20 mins
Total Time 30 mins
Course Main Course
Cuisine Mexican
Servings 6 people
Calories 468 kcal

Equipment

  • 1 large pan
  • 1 pot
  • 1 large bowl
  • 1 9×13 baking dish

Ingredients
  

  • 1 lb lean ground beef
  • 1 packet taco seasoning or try my homemade version here
  • 3/4 cup water
  • 4 oz light cream cheese
  • 8 oz wide egg noodles
  • 1 cup frozen corn microwave for a few seconds to bring to room temperature
  • 1/2 cup light sour cream
  • 10 oz can red enchilada sauce
  • 1/2 cup shredded cheddar cheese
  • 1 cup shredded cheddar cheese

Instructions
 

  • Preheat oven to 350 degrees.
  • In a large pan over med-high heat, add ground beef and break it up with a wooden spoon or meat masher like this one, and cook until beef is cooked though and no longer pink. Once cooked through, drain all liquid from pan. Stir in taco seasoning, add 3/4c water and simmer 3-4 minutes, stirring occasionally.
  • Meanwhile, bring a pot of water to a boil and add 8oz of pasta (about 2/3rds of the package). Cook until al dente. Drain the water from the pasta. Set pasta aside.
  • Cut the cream cheese into smaller chunks and stir them into the taco meat over low-med heat. This will help it melt faster. Stir to combine. I prefer to use reduced fat cream cheese in this recipe simply to save a few calories, but regular cream cheese works fine too.
  • In a separate, LARGE bowl, measure out 1 c of frozen corn kernels and pop them in microwave for a few seconds to bring them to room temperature. Add in the can of enchilada sauce, 1/2 c lean sour cream, and 1/2 c shredded cheddar cheese. Stir to combine.
  • Add the cooked pasta noodles to the bowl as well (add noodles a little bit at a time stirring to combine in between). Give everything a good stir to make sure the pasta is completely coated.
  • Bring the noodle mixture over to the stove and pour it into the pan with the warm ground beef mixture. Again, add noodles a little bit at a time stirring to combine in between to make sure that everything is completely coated. Warm over low-medium heat for 2-3 minutes stirring occasionally to ensure all ingredients are fully combined.
  • Transfer to a 9×13 baking dish. Sprinkle remining 1 c shredded cheddar cheese on top.
  • Bake at 350 degrees for 18-20 minutes until pasta is warmed through and cheese is melted.
  • Scoop onto plates and serve with your favorite taco toppings.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days.
Taco Toppings Serving Suggestions:
  • guacamole
  • sour cream
  • salsa or taco sauce
  • hot sauce
  • chopped cilantro
  • black olives
  • diced tomatoes
  • sliced jalapenos
  • sliced avocado
  • diced onions

Nutrition

Calories: 468kcalCarbohydrates: 41gProtein: 31gFat: 20gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 124mgSodium: 841mgPotassium: 544mgFiber: 3gSugar: 3gVitamin A: 1054IUVitamin C: 5mgCalcium: 277mgIron: 3mg
Keyword Enchilada, Enchilada Pasta Bake, Mexican Pasta, Taco Pasta
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2 Comments

  1. 5 stars
    This enchilada pasta dish is sooooooo good. Liz, the sweetest friend ever, made this for dinner for my family and dropped it off. We LOVED it. The flavors are spot on and it’s such a fun and different take on Mexican. I will definitely be making it very soon.

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