This penne pasta is slathered in rich red enchilada sauce and spicy pepper Jack cheese with sauteed beef, peppers, onion and garlic. If you've never considered a Mexican-inspired pasta dish, this Enchilada Pasta recipe is the one to try. It's easy, it's quick and it tastes amazing! Everything cooks in one pot- saute the beef and veggies, then add the enchilada sauce and some taco seasoning. The pasta cooks in the enchilada sauce mixture, making for more flavor and less cleanup! Stir in shredded cheese and sour cream at the end for richness and you have a dish that will become a weeknight staple. All you need is 45 minutes to make Enchilada Pasta- try it tonight!
Heat the oil in a 12-inch skillet over medium-high heat. Add the beef, onion, pepper and garlic and cook until the beef is well browned, stirring often to separate meat. Pour off any fat.
Add enchilada sauce, water and taco seasoning and heat to a boil. Stir in the penne. Reduce the heat to mediuom. Cook for 15 minutes or until the penne is tender and most of the liquid is absorbed.
Add the cheese and sour cream and stir until the cheese is melted. Serve topped with additional sour cream, diced tomatoes, sliced ripe olives, chopped fresh cilantro and/or green onion, if desired.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.