Baked Enchilada Pasta

My Baked Enchilada Pasta is everything you love about cheesy enchiladas. This pasta version is loaded with bold Mexican inspired flavor, pantry staples, and topped with melty cheese. It’s a no-fuss dinner your whole family will ask for again and again. It takes the creamy, cheesy, saucy goodness of enchiladas and marries it with the satisfying heartiness of baked pasta. It’s the best of both worlds!

Author: It is a Keeper

Meal Type: Peanuts Free

Cuisine: American

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 4 Servings

Calories: 707 kcal per serving

Ingredients

2 ½ cups - Pasta
1 tbsp - olive oil
1 - Onion
3 cloves - Garlic
1 cup - Corn
1 cup - Black beans
1 cup - Diced tomatoes
1 tsp - Taco seasoning
1 tsp - Cajun seasoning
1 cup - Red enchilada sauce
2 cups - cheese

Instructions

Preheat oven to 350℉.
Cook the pasta according to package directions. Drain but do not rinse.
Meanwhile, heat the olive oil in a skillet over medium heat.
Once the oil is hot, add the onion and cook until translucent, about 2-3 minutes.
Add the garlic and cook for one more minute.
Place the pasta in a 8” x 8” casserole dish.
Scoop the cooked onions and garlic into the casserole dish. Add the corn, black beans and tomatoes and stir to combine.
Stir the taco seasoning and cajun seasoning into the enchilada sauce, then pour into the casserole dish. Stir to coat the pasta completely.
Top with shredded cheese.
Bake for 10-15 minutes, until cheese is completely melted

Nutrition