Enchilada Pasta

Enchilada Pasta!!

Holy shit is this good. One of my internet friends introduced me to this concept a while back, but most of the recipes call for canned enchilada sauce. Gross. No. So here’s how I do it.

I like to occasionally make my own sauces (enchilada, bolognese, etc) in large double batches and freeze some for later. But if you want, you can do it the boring way and use gross pre-made enchilada sauce, some chicken beef or pork, and cheese with your pasta. It just won’t taste as good.

In addition to the sauce and meats, you will need a bunch of pasta- about a box- and one cup of melty cheese!

Basic enchilada sauce

1 large onion, chopped
5-8 cloves garlic, minced
1 large bell pepper, diced
¼-1 cup of hot peppers, I like to use poblano and anaheims a lot as they are milder and bigger than many of the other widely available peppers (I’m looking at you, jalapenoes and fresnos!)
2-4 chipotle peppers (if you like spicy things, this is great! Otherwise omit)
1 28 oz can petite diced (or whatever) tomatoes
½ tsp cumin
1 TB chili powder
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
opt: 1 TB chile powder such as chilaca, ancho or cayenne for spice lovers
salt pepper

Saute the onion in a large saucepan until translucent, add garlic and peppers and saute on medium/low for a few minutes and then add the tomatoes and seasonings and turn the heat to high. When it starts to bubble, bring the burner to low and let it simmer for about a half hour.

Meanwhile, make your non sauce stuff. I have been enjoying ground beef, mushrooms, and corn as a nice addition, but you can use chicken, or pork, or even steak cut up into pieces. You could even just serve it on the side! Who cares! Isn’t it liberating? Make your pasta in this interim as well.

1 lb ground beef
8 oz container sliced mushrooms
1 15 oz can corn
1 TB chili powder
opt: several tablespoons salsa
4 scallions, sliced
(I always add more garlic as well, but you don’t have to)


Saute the beef and the mushrooms with some garlic and the scallions (if you are so inclined) until the beef is only a little pink. Add the chili powder and the corn. Add some salsa if you want, it’s all good. This can be as fancy or as threadbare as your pantry wishes. Now cook until the beef is no longer pink at all.

Mix it with the sauce stuff! You should’ve been cooking your pasta while all this was happening, but if not, do it now!

Now you just mix your pasta with enough sauce to make it delicious. Like a lot of sauce? Then use a bunch! Don’t like it super saucey? Don’t use so much sauce, stupid! Oh, and be sure to use some cheese. About 1 cup. I like to use a mix of shredded Mexican cheese and cream cheese.