Enchilada Spaghetti

This dish is the ultimate "pantry raid" success story—a beautiful mashup of Mexican flavors and Italian comfort. It’s cheesy, savory, and comes together in about 30 minutes.



Enchilada Spaghetti

Serves 4–6

Ingredients

The Base

  • 1 lb Spaghetti

  • 1 lb Ground beef (or ground turkey/plant-based crumbles)

  • 1 Medium onion, diced

  • 2 cloves Garlic, minced

The Flavor Boosters

  • 1 can (10 oz) Red enchilada sauce

  • 1 can (15 oz) Black beans, drained and rinsed

  • 1 cup Corn (frozen or canned)

  • 1 tbsp Taco seasoning (or a mix of cumin and chili powder)

  • Salt and pepper to taste

The Toppings

  • 1 ½ cups Shredded cheddar or Mexican blend cheese

  • ¼ cup Crumbled queso fresco or cotija

  • Garnish: Sour cream, fresh cilantro, and lime wedges

Instructions

  1. Cook the Pasta: Bring a large pot of salted water to a boil. Cook the spaghetti according to package directions until al dente. Drain and set aside.

  2. Brown the Meat: In a large skillet or pot over medium-high heat, brown the ground beef with the diced onion. Once the beef is cooked through, drain any excess grease. Stir in the garlic and cook for another minute until fragrant.

  3. Simmer the Sauce: Stir in the taco seasoning, black beans, corn, and the entire can of enchilada sauce. Let it simmer for about 5–7 minutes so the flavors can get to know each other.

  4. The Big Merge: Toss the cooked spaghetti into the skillet with the sauce. Use tongs to ensure every strand is coated in that spicy, savory goodness.

  5. Get Cheesy: Sprinkle the shredded cheddar over the top. Cover the pan for 2 minutes (or pop it under a broiler if your pan is oven-safe) until the cheese is bubbly and melted.

  6. The Finishing Touches: Top with the crumbled queso fresco, a dollop of sour cream, and a handful of cilantro. Serve with a lime wedge for a hit of acidity.

Pro Tip: If the sauce feels a bit too thick, splash in a little bit of the pasta water before draining to help the sauce emulsify and stick to the noodles.

Would you like me to suggest a quick side dish or a homemade enchilada sauce recipe to level this up?



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