If you’ve ever had a tough time deciding between Mexican enchiladas and a hearty pasta bake, this recipe is going to make your life a whole lot easier. Cheesy Beef Enchilada Pasta Bake is the kind of meal that brings together the bold, zesty flavors of Tex-Mex cuisine with the cozy, family-style comfort of a bubbling pasta casserole. It’s cheesy, saucy, meaty, and wonderfully filling—exactly the kind of dish you want waiting for you on a busy weeknight or at the center of the table when friends come over for a casual dinner.

The beauty of this recipe lies in its simplicity. By combining everyday pantry staples like canned enchilada sauce, Rotel, and pasta, you can whip up a dish that feels indulgent without requiring a ton of prep or fancy cooking techniques. It’s a one-pan wonder that saves on dishes and delivers maximum flavor. Whether you’re feeding a hungry family or meal-prepping for the week, this pasta bake covers all the bases: it’s satisfying, customizable, and incredibly crowd-pleasing.

Full Recipe

Ingredients

• 1 lb (450 g) ground beef

• 1 small onion or shallot, diced

• 3 cloves garlic, minced

• 1 (10 oz/285 g) can red enchilada sauce

• 1 (10 oz/285 g) can Rotel (diced tomatoes with green chilies)

• 8 oz (225 g) pasta (elbow, rotini, penne, or rigatoni)

• 1 tsp chili powder

• 1 tsp ground cumin

• ½ tsp smoked paprika

• Salt & freshly ground black pepper, to taste

• 2 tsp beef bouillon granules

• ½ tbsp all-purpose seasoning (your preferred brand)

• 1 cup shredded cheddar cheese (about 4 oz/115 g)

• 1 cup shredded Monterey Jack or Mexican blend cheese (4 oz/115 g)

• ½ cup sour cream

• Fresh cilantro or sliced green onions, for garnish

• Optional add-ins: 1 cup cooked black beans, ½ cup corn kernels, 1–2 sliced jalapeños

Cooking Directions

1. Preheat your oven to 375 °F (190 °C). Bring a large pot of salted water to a boil and cook the pasta for 1–2 minutes less than package instructions. Drain and set aside.

2. In a large, oven-safe skillet or Dutch oven, sauté the diced onion over medium heat for 3 minutes until translucent. Add minced garlic and cook for 30 seconds more.

3. Add the ground beef, breaking it apart with a spatula, and cook until no pink remains, about 5–6 minutes. Drain any excess fat.

4. Stir in the chili powder, cumin, smoked paprika, salt, pepper, beef bouillon, and all-purpose seasoning. Pour in the enchilada sauce and Rotel. Let simmer for 3 minutes to allow the flavors to meld.

5. Add the drained pasta into the skillet with the sauce mixture. Stir gently until all the noodles are coated.

6. Sprinkle cheddar cheese evenly across the pasta, then layer on Monterey Jack or Mexican blend cheese.

7. Transfer the skillet to the oven and bake for 20–25 minutes, until the cheese is fully melted and bubbling at the edges.

8. Remove from the oven and let rest for 5 minutes. Dollop sour cream over the top and garnish with cilantro or green onions. Serve directly from the skillet for a family-style presentation.

Nutritional Information (per serving, approx. 6 servings)

• Calories: 520 kcal

• Protein: 28 g

• Carbohydrates: 45 g

• Fat: 25 g

• Fiber: 3 g

• Sodium: 850 mg

Why You’ll Love This Recipe

What sets this Cheesy Beef Enchilada Pasta Bake apart is how it strikes the perfect balance between bold flavor and creamy comfort. It’s hearty enough to feed a hungry family yet easy enough to make on a busy weeknight. You’ll love how versatile it is, adapting easily to whatever ingredients you have on hand. It’s also a crowd-pleaser, with layers of melted cheese, saucy pasta, and seasoned beef creating a dish that feels indulgent but approachable.

The Origins and Inspiration Behind the Dish

This dish is inspired by two different but equally beloved traditions. Enchiladas, which originated in Mexico, are made by rolling corn tortillas around fillings like meat or cheese and covering them with chili sauce. Pasta bakes, rooted in Italian cuisine, involve layering pasta with sauce and cheese before baking it to perfection. Over time, American kitchens began blending these ideas, creating Tex-Mex pasta bakes that have become especially popular in recent years thanks to social media and food blogs. The result is a recipe that reflects both cultural fusion and home-cooking practicality.

Ingredient Spotlight

Ground beef is the protein backbone of this dish, bringing hearty, savory richness that balances the tangy sauce and cheese. Enchilada sauce is essential for capturing authentic Tex-Mex flavor, while Rotel adds brightness, acidity, and just the right amount of heat. The cheese combination of cheddar and Monterey Jack is perfect because cheddar delivers sharpness while Monterey Jack brings creamy, melty texture. Finally, the spices—chili powder, cumin, and smoked paprika—tie everything together with warmth and smoky depth.

Storage and Reheating Tips

One of the best things about this pasta bake is how well it stores. Leftovers can be kept in an airtight container in the refrigerator for up to four days. To reheat, simply place in a 350 °F (175 °C) oven for fifteen minutes or microwave individual portions for two to three minutes. If you want to prepare it ahead, you can freeze it in a tightly sealed container for up to two months. To reheat from frozen, thaw it overnight in the refrigerator and then warm it up in the oven until bubbling.

Common Variations to Try

There are endless ways to make this recipe your own. Adding vegetables such as corn, bell peppers, or zucchini can boost both nutrition and flavor. Swapping the protein is easy too—ground chicken, turkey, or shredded rotisserie chicken work beautifully. If you prefer more heat, consider adding jalapeños, hot sauce, or pepper jack cheese for a spicier kick. To make the dish creamier, stir in a bit of cream cheese or a splash of heavy cream before baking. And if you’re looking for a vegetarian alternative, skip the beef and replace it with beans, mushrooms, or lentils for a hearty plant-based version.

Pairing Recommendations

Because this dish is rich and cheesy, it pairs well with lighter sides and drinks that refresh the palate. A crisp green salad with lime vinaigrette adds brightness, while Mexican street corn or roasted vegetables complement the Tex-Mex flavors. For beverages, a chilled lager, classic margarita, or sparkling water with lime are all excellent companions that balance the richness of the bake.

Health Benefits

Even though it feels indulgent, this pasta bake offers a good balance of nutrients. The beef provides protein, iron, and B vitamins, while the cheese supplies calcium and energy-boosting fats. Tomatoes in the Rotel contribute vitamin C and antioxidants, and by adding beans or vegetables, you can increase fiber, vitamins, and minerals. When enjoyed in moderation and paired with fresh sides, this dish can be part of a balanced diet without feeling like a guilty pleasure.

Conclusion

Cheesy Beef Enchilada Pasta Bake is more than just a meal—it’s a fusion of comfort and flavor that brings together the best of two worlds. The bubbling cheese, rich sauce, and perfectly cooked pasta make it a guaranteed favorite for both weeknights and special gatherings. With its adaptability, easy preparation, and crowd-pleasing appeal, this dish will quickly become a staple in your kitchen. It’s the kind of recipe that makes dinner feel special without the stress, delivering comfort, flavor, and satisfaction in every bite.