One Pot Enchilada Pasta

 One Pot Mexican Enchilada Pasta, a delicious twist to the traditional tortilla enchilada.  This one pot meal is our new household favourite that I like serving with a dollop of sour cream and a side of guacamole.  Who said cooking couldn’t be fun.  Hope you enjoy this recipe as much we did. 


One Pot Enchilada Pasta

October 10, 2016

  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Yields: 4


250g Fusilli Pasta

2 tbsp. Olive oil

1 large onion, finely chopped

1 red capsicum, finely chopped


2 stems green onion, finely sliced

¼ cup black olives slices

¼ cup finely chopped coriander

¼ cup sour cream (optional)

2 tsp finely minced garlic

300g minced beef

1/2 tsp chili powder

1 tsp paprika

2 tsp. cumin

1 tsp coriander

1 tsp oregano

2 tbsp tomato paste

500 ml tomato puree

1 tsp sugar

2 cups water

¼ cup finely chopped fresh parsley

1 tsp ground black pepper

3 tsp salt

2 cups shredded cheddar cheese


1In a large oven-proof pan sauté garlic, red capsicum, onions and garlic over medium heat until they have soften and become transluscent. Add mined beef and stir until it has browned.

2Season the beef with chili powder, cumin powder, parika powder, fresh parsley, oregano, ground black pepper, salt. Add tomato paste, tomato puree, water and uncooked pasta. Bring to a boil, then lower heat and cover. Leave to simmer for 15 minutes.

3Add 1 cup of cheddar cheese and combine all ingredients together. Leave to simmer for an additional 2 minutes.

4Sprinkle the pasta with the additional cup of cheese cover the pot and leave to simmer for an additional 2 minutes until the cheese has melted. Garnish the pasta with black olives, coriander, green onions and sour cream.