Enchilada Pasta

When we arrived in Germany two weeks ago I was confronted with a very small kitchenette and a total of three pots.  So cooking has been a struggle.  I haven’t quite figured out where to put multiple pots, lids, or a strainer on my tiny stove or counter.  So I decided it was time for one of those famous one-pan meals – like this one by Melissa at No. 2 Pencil.

enchilada pasta
I love having comfort food recipes that I know I can count on.  I made my own enchilada sauce this time after several disappointing trips to the German markets.  It’s can be a great alternative to the canned stuff in my opinion.

Enchilada Pasta:


  • 1 small onion, diced
  • 1 red bell pepper, diced
  • 1 large tomato, diced
  • 1 lb. ground beef
  • 19 oz. enchilada sauce (canned or homemade)
  • 1 tbsp. taco seasoning (homemade version here)
  • 1 tbsp. beef bouillon granules
  • 2 ½ cups dried rotini pasta
  • ½ cup water


  • Brown the meat and chop up your lovely veggies.
  • Strain the meat, leaving a bit of grease in the pan, and throw in the onion, bell pepper, and tomato.
  • After a few minutes, add the meat and the rest of the ingredients to the pan. Let it come to a boil, then reduce heat and cook for 15-20 minutes.

You could also forgo the pasta and serve this over crisp lettuce for a healthier (but less comforting) meal.

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