This enchilada pasta is an easy dinner recipe that comes together in less than 30 minutes. This easy one-pot casserole is cheesy and has all the flavors of enchiladas. Make this casserole recipe with beef or chicken taco meat OR you can make it vegetarian with just the corn and beans.
1boxrigatoni pasta, cooked al dente
1lbground beef, browned with onions and taco seasoning
Boil the pasta. Cook the pasta according to the directions. I usually use the small number to make sure it's very al dente. Drain the pasta and add to a large bowl.
Brown the taco meat. Brown the meat with the onion and the taco seasoning. You can use leftover chicken or beef in this recipe if you have it.
Get the large bowl. Add the cooked pasta, browned taco meat, beans, corn, and half of the cheese.
Rotel tomatoes. Add ⅓ of the Rotel tomatoes to the bottom of the 9x13 pan. Add the remainder to the pasta.
Enchilada sauce. Add the enchilada sauce to the pasta. Toss to combine.
Assemble. Add the pasta mixture to the 9x13 pan. Top with the remaining cheese.
Bake. Bake until the cheese is melted. Roughly 15 to 20 minutes.
Serve. Top with sliced green onions and serve.
Shortcut:This recipe is super fast and easy if you have pre-cooked your meat. I like to have browned ground beef and onions in the fridge ahead of time so that I can make things like this when I am short of time. For Corn: Alternatively use 1 cup of frozen corn or 1 can of corn, drained. For the taco meat: Alternatively, you can use diced or shredded chicken with taco seasoning. Gluten-Free? Just use gluten-free pasta.