Table of Contents


  • 1 tablespoon extra virgin olive oil
  • 1 pound lean ground beefI use 85-88%
  • 1 medium yellow oniondiced
  • 3 cloves garlicminced
  • 1 1 ounce packet of taco seasoning
  • 2 1/4 cups dry rotini pasta8 ounces
  • 2 cups water
  • 20 ounces red enchilada sauce2 10 ounce cans
  • 2 cups shredded cheddar jack cheese(about 8 ounces)


  • Heat the oil over medium-high heat in a large skillet. Add the beef and onion and cook for 5-7 minutes or until the beef is no longer pink and the onion has softened. Drain any excess grease.
  • Add the garlic and taco seasoning and cook for 1-2 minutes or until fragrant.
  • Add the pasta, water, and enchilada sauce and bring to a gentle boil.
  • Reduce the heat to medium-low, cover, and cook, stirring occasionally, for 10-15 minutes or until the pasta is tender and most of the liquid has been absorbed.
  • Remove from the heat, stir in the cheese, and serve.


Store leftovers in an airtight container in the refrigerator for 3-4 days.

The pasta can be frozen in an airtight container or freezer bag for up to three months. Ensure the pasta has cooled completely to room temperature before freezing. Thaw in the refrigerator before reheating.

I recommend using lean ground beef 85/15 or leaner in this recipe to avoid excess grease.

You can substitute ground beef with ground turkey or chicken.

Feel free to use your favorite dry pasta in the recipe. You will want 8 ounces of dry pasta. I recommend using one that has a lot of curves or ridges so the sauce has something to cling to.

Feel free to use your favorite shredded cheese in this recipe. Monterey jack, pepper jack, and medium cheddar are all great options.

You can control the spice level in this dish through the enchilada sauce. Use a mild sauce for a less spicy result or a hot sauce for a spicier pasta. You can also add ¼-½ teaspoon of ground cayenne with the taco seasoning for a real kick.


Calories: 594cal | Carbohydrates: 41g | Protein: 45g | Fat: 27g | Saturated Fat: 14g | Cholesterol: 121mg | Sodium: 1672mg | Sugar: 12g | Fiber: 4g | Calcium: 453mg | Iron: 5mg

By Admin

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