Description

Slow Cooker Enchilada Pasta is the ultimate comfort food, combining cheesy pasta with zesty enchilada sauce for a dish that warms the soul. Perfect for chilly evenings, this one-pot wonder requires minimal prep and delivers maximum flavor, making it an ideal choice for busy weeknights. With tender pasta, hearty ground meat, and a medley of spices, each bite is a delightful explosion of taste that will have your family coming back for seconds.

Ingredients

Scale

8 oz penne pasta
1 lb lean ground beef or turkey
1 can (10 oz) enchilada sauce
1 can (15 oz) black beans, drained and rinsed
2 cups shredded cheddar cheese
1 cup sour cream (for serving)
1 cup bell peppers, chopped
1 medium onion, chopped
2 tsp cumin
2 tsp chili powder

Instructions

Sauté onions in a skillet over medium heat until translucent (about 5 minutes). Add bell peppers and cook until softened.
Brown the ground meat in the skillet, breaking it apart until fully cooked (7–10 minutes). Stir in cumin and chili powder during the last minute.
Transfer the meat mixture to a slow cooker. Add cooked pasta, black beans, enchilada sauce, and half of the cheese; mix gently.
Cook on low for 4 hours or high for 2 hours.
About 10 minutes before serving, sprinkle remaining cheese on top; cover until melted.
Serve hot with a dollop of sour cream.

Prep Time: 15 minutes
Cook Time: 4 hours
Category: Main
Method: Slow Cooking
Cuisine: Mexican

Nutrition

Serving Size: 1 cup (240g)
Calories: 450
Sugar: 3g
Sodium: 850mg
Fat: 23g
Saturated Fat: 12g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 8g
Protein: 25g
Cholesterol: 75mg

Keywords: Feel free to switch out proteins or add veggies such as corn for extra nutrition. Store leftovers in an airtight container in the fridge for up to three days; reheat gently with a splash of broth if needed.