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Easy Enchilada Pasta

Cook Time 30 mins
Servings 6 servings


  • 1 pound ground beef or turkey
  • 1 tbsp olive oil
  • 1 clove garlic minced
  • 1/4 cup chopped onion
  • 2 ounce ten- cans of Old El Paso Red Enchilada Sauce
  • 2 cups chicken or beef broth
  • 8 oz dried pasta rotini works well
  • 4 oz cream cheese cut into 1" cubes
  • 12-16 oz corn thawed if using frozen
  • 2 cups shredded cheese such as cheddar or Colby Jack
  • Optional: green onions tomatoes or black olives for garnish if desired


  • In a large pot or skillet (large enough to hold entire recipe), over medium heat cook, cook onions and garlic until onions are translucent. Add ground beef and cook until thoroughly browned.
  • Once meat is browned, add enchilada sauce and broth, cover, and bring to a simmer. Cook for approximately 7-8 minutes than start checking the progress of the pasta. When pasta starts to reach al dente, add in cream cheese and stir well. Cover and allow to cook for 1-2 more minutes. Stir in corn, and cook for 1-2 minutes.
  • When pasta is cooked how you like it, add in cheese, which can be stirred in or allowed to melt on the top. Sprinkle with any additional ingredients such as tomatoes or olives. Serve immediately.