This one-pan Beef Enchilada Pasta Skillet is so easy and full of flavor – perfect for a weeknight dinner everyone will love!

Chicken Enchilada Pasta Skillet – Everything you love about a gooey cheesy chicken enchilada made in just 30 minutes on the stovetop!

An easy one skillet chicken enchilada pasta dish that comes together in less than thirty minutes. A meal the whole family will love!

Quick and easy one-skillet enchilada pasta made with red lentil pasta so it’s a good source of plant-based protein, gluten-free and loaded with flavor. It’s a dish the whole family will enjoy!

Ingredients:

• 1 lb ground beef I use 85% or 90% lean.(If using lower, you may want to drain fat from pan before adding other ingredients.)
• 12 oz wide egg noodles one package
• 2 ears fresh corn from the cob or 1.5 cups canned or frozen
• 1/4 cup sour cream
• 1 15 oz can black beans, rinsed and drained
• 2 1/2 cups cheddar cheese, shredded I prefer sharp
• 1 cup mozzarella cheese, shredded
• 2 cups Enchilada sauce 1 batch of homemade sauce
• 1 tablespoon fresh jalapeno, diced
• 1/2 teaspoon cumin
• 1 teaspoon chili powder
• 1/4 teaspoon kosher salt
• 1/4 teaspoon fresh ground pepper
• fresh cilantro, diced
• 1/2 tablespoon olive oil

Instructions:

1. Cook pasta according to package until al dente.
2. Drain and rinse.
3. Pre-heat oven to 350 degrees.
4. Meanwhile, heat olive oil in large skillet over medium heat and brown ground beef for approximately 5 minutes, stirring and crumbling beef.
5. Add cumin, chili powder, salt, and pepper and mix well.
6. Drain grease from pan if necessary / preferred.
7. In a large bowl add black beans, corn, jalapeno, sour cream, 1/4 cup of mozzarella and 1/2 cup of cheddar cheese.
8. Add pasta and then pour in enchilada sauce and mix well.
9. Add mixture to skillet and mix well.
10. Add remaining 3/4 cup of mozzarella and 2 cups of cheddar cheese on top and put in oven until cheese has fully melted.
11. Approximately 5-10 minutes.
12. Top with fresh cilantro and serve!