#enchiladapasta

This Slow Cooker Enchilada Pasta combines the flavors of enchiladas with the comfort of pasta, creating a delicious and satisfying meal that's perfect for busy weeknights. It's easy to prepare and packed with hearty ingredients.

Ingredients: 1 lb ground beef. 1 onion, diced. 1 red bell pepper, diced. 1 can 15 oz black beans, drained and rinsed. 1 can 15 oz corn kernels, drained. 1 can 10 oz enchilada sauce. 1 can 14.5 oz diced tomatoes. 1 cup chicken broth. 2 cups uncooked penne pasta. 1 cup shredded cheddar cheese. 1 cup shredded Monterey Jack cheese. 1 tablespoon chili powder. 1 teaspoon cumin. Salt and pepper to taste. Optional toppings: chopped cilantro, sliced green onions, sour cream.

Instructions: In a skillet, brown the ground beef over medium heat until no longer pink. Drain excess fat. Transfer the cooked ground beef to the slow cooker. Add diced onion, diced red bell pepper, black beans, corn kernels, enchilada sauce, diced tomatoes with juices, chicken broth, chili powder, cumin, salt, and pepper to the slow cooker. Stir to combine. Cover and cook on low for 6-8 hours or high for 3-4 hours. About 30 minutes before serving, stir in uncooked penne pasta. Cover and continue cooking until pasta is tender. Once pasta is cooked, sprinkle shredded cheddar cheese and shredded Monterey Jack cheese over the top. Cover and let cheese melt for a few minutes. Serve hot, garnished with optional toppings as desired.

Prep Time: 15 minutes

Cook Time: 360 minutes

This 30-minute skillet chicken enchilada pasta is a delicious and easy one-pan meal that combines the flavors of enchiladas with the heartiness of pasta. It's perfect for a quick weeknight dinner!

Ingredients: 1 lb boneless, skinless chicken breasts, diced. 1 tablespoon olive oil. 1 small onion, diced. 2 cloves garlic, minced. 1 bell pepper, diced. 1 10 oz can red enchilada sauce. 1 14.5 oz can diced tomatoes, undrained. 2 cups chicken broth. 8 oz penne pasta. 1 cup shredded cheddar cheese. 1/4 cup chopped cilantro. Salt and pepper to taste. Optional toppings: sliced avocado, sour cream, sliced green onions.

Instructions: Warm up the olive oil in a big pan over medium-high heat. It will take about 5 to 7 minutes of cooking after adding the diced chicken until it is browned and fully cooked. Cut up some onion, garlic, and bell pepper and add them to the pan. It will take about 34 minutes of cooking until the vegetables are soft. Add the penne pasta that hasn't been cooked, chicken broth, diced tomatoes, and red enchilada sauce. Bring the mix to a boil. Turn down the heat to medium-low, cover, and let it simmer for 15 to 20 minutes, or until the pasta is done the way you like it and the sauce has thickened. Add the shredded cheddar cheese and mix it in until it melts and is well mixed in. Add pepper and salt to taste. Add chopped cilantro as a garnish. Serve hot with extras like sour cream, avocado slices, and green onion slices if you want.

Prep Time: 10 minutes

Cook Time: 20 minutes

This One-Pan Enchilada Pasta has all the flavors of traditional enchiladas and is easy to make because it only needs one pot. It's filling, tasty, and great for a quick dinner during the week.

Ingredients: 1 lb ground beef. 1 onion, chopped. 1 red bell pepper, chopped. 2 cloves garlic, minced. 1 can 15 oz enchilada sauce. 2 cups chicken broth. 1 can 15 oz black beans, drained and rinsed. 1 cup corn kernels. 8 oz penne pasta. 1 cup shredded cheddar cheese. 1/4 cup chopped fresh cilantro. Salt and pepper to taste. Optional toppings: sliced green onions, diced avocado, sour cream.

Instructions: In a large skillet, cook ground beef over medium heat until browned and cooked through. Drain excess fat. Add chopped onion, bell pepper, and minced garlic to the skillet. Cook until vegetables are tender, about 5 minutes. Stir in enchilada sauce, chicken broth, black beans, corn, and uncooked pasta. Bring mixture to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes or until pasta is tender, stirring occasionally. Once pasta is cooked, stir in shredded cheddar cheese until melted. Season with salt and pepper to taste. Garnish with chopped cilantro. Serve hot with optional toppings like sliced green onions, diced avocado, and sour cream.

Prep Time: 10 minutes

Cook Time: 25 minutes

Black bean enchilada pasta made in one pot is a tasty and filling vegan meal that's easy to make and great for busy weeknights. It tastes like enchiladas and is hearty like pasta, making a tasty dish that the whole family will love.

Ingredients: 1 cup dry pasta. 1 can 15 oz black beans, drained and rinsed. 1 can 15 oz enchilada sauce. 1 cup vegetable broth. 1 cup diced tomatoes. 1/2 cup diced onion. 2 cloves garlic, minced. 1 tsp cumin. 1 tsp chili powder. Salt and pepper to taste. 1/4 cup chopped fresh cilantro optional, for garnish.

Instructions: In a large pot, combine dry pasta, black beans, enchilada sauce, vegetable broth, diced tomatoes, diced onion, minced garlic, cumin, chili powder, salt, and pepper. Bring to a boil over medium-high heat. Reduce heat to low, cover, and simmer for about 15-20 minutes or until pasta is cooked and sauce has thickened, stirring occasionally. Once pasta is cooked, remove from heat and let it sit for a few minutes to thicken further. Serve hot, garnished with chopped fresh cilantro if desired.

Prep Time: 10 minutes

Cook Time: 20 minutes