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Apr 10
14

Beef Enchilada Pasta Skillet

Beef Enchilada Pasta Skillet

This one-pan Beef Enchilada Pasta Skillet is so easy and full of flavor – perfect for a weeknight dinner everyone will love! As soon as I made this dish I knew it was going to become one of the go-to meals I make over and over again. A filling, 1 ½ cup serving is just 378 calories or 9 Weight Watchers Freestyle SmartPoints and no one will ever believe you that it’s lightened up. The creamy, spicy enchilada sauce perfectly coats the seasoned ground beef and pasta and I love the sweet bites of corn throughout. As is, this pasta has a little zip, but you can easily adjust the heat to your preference by using a milder or hotter enchilada sauce or adding more or less green chilies.

This Beef Enchilada Pasta Skillet is one of those meals that kids and adults will both love and it’s so easy to make, you’ll definitely want to add it to your regular rotation. Plus, there’s only one pan to wash! Just pair it with a salad or veggie side and dinner is served. It even makes great leftovers (if you ever have any)! If you prefer, you can even substitute ground turkey breast for the beef to lower the SmartPoints on Weight Watchers Freestyle.

Beef Enchilada Pasta Skillet

Looking for more tasty, lightened up pasta options? Check out the pasta section of my recipe index for favorites like Beef Stroganoff, Beefy American GoulashSlow Cooker Kickin’ Chicken PastaBeef and Sausage ManicottiPumpkin Alfredo Tortellini SkilletSpinach and Artichoke Lasagna Roll UpsChicken Cordon Bleu Pasta BakeTomato Soup Mac & CheeseSpaghetti PieSausage Tortellini SkilletBuffalo Chicken Lasagna Roll UpsChicken Parmesan Stuffed ShellsSpicy Sausage Pasta and many more!

Print

Beef Enchilada Pasta Skillet

Yield: 6 (1 1/2 cups) servings

Ingredients:

  • 1 ½ lbs 95% uncooked lean ground beef*
  • 1 teaspoon chili powder
  • ½ teaspoon ground cumin
  • ½ cup chopped onions
  • 2 oz canned diced green chilies (this is the amount I like, but if you love chilies feel to add more!)
  • 2 cups fat free, reduced sodium chicken broth
  • 1 (10 oz) can red enchilada sauce (I used Old El Paso medium heat)
  • 8 oz uncooked pasta (I used Barilla Campanelle)
  • ¾ cup frozen corn kernels
  • ½ cup fat free sour cream
  • 3 oz 50% reduced fat sharp cheddar cheese, shredded (such as Cabot or Trader Joe’s Keltic Cheddar)
  • Optional: I sprinkled a bit of chopped cilantro over the top, feel free to do the same!

*if you substitute 99% lean ground turkey breast for the beef a serving will be 6 SmartPoints on the new Weight Watchers Freestyle plan

Directions:

  1. Place the ground beef in a large saute pan or walled skillet and bring over medium heat. Cook, breaking up with a wooden spoon, until the beef is browned and in smaller pieces. Sprinkle the beef with the chili powder and cumin and stir. Add the onions and chilies and stir together. Cook for another 3 minutes until the vegetables are softened.
  2. Add the chicken broth, enchilada sauce and pasta to the skillet and stir together. Flatten so that most of the ingredients are covered by the liquid. Turn up the heat to bring the mixture to a boil. Once the sauce is bubbling, reduce the heat to low and cover the pan. Simmer covered for 10-12 minutes. Remove the lid, add the corn, stir and re-cover. Cook for another 2 minutes.
  3. Remove the lid and stir the ingredients. Pasta should be cooked and most of the liquid absorbed with only a sauce remaining. Remove from heat and stir in the sour cream and 1/3 of the shredded cheddar until well combined. Sprinkle the remaining shredded cheese over the top of the pasta and cover with the lid. Let the skillet sit covered for 2 minutes until the cheese on top has melted and then serve.

Weight Watchers Freestyle SmartPoints:
9 per (1 ½ cup) serving (SPs calculated using the recipe builder on weightwatchers.com)

Weight Watchers Points Plus:
10 per (1 ½ cup) serving (PP calculated using a WW PointsPlus calculator and the nutrition info below)

Nutrition Information per (1 ½ cup) serving:
378 calories, 40 g carbs, 6 g sugars, 9 g fat, 4 g saturated fat, 35 g protein, 2 g fiber (from myfitnesspal.com)

Adapted from Betty Crocker

14 comments on “Beef Enchilada Pasta Skillet”

  1. This looks sooo good! My son and his girlfriend are coming to stay with me this week and this will be a perfect “cook ahead” dish that I’m sure we all will love. Keep ’em coming, I love your recipes!

  2. YUMMY!!! I bet my crew would like this.

  3. Yum! This looks so good!!

  4. Thank you SO MUCH for approximate serving size. This is not so easy to figure with many recipes and is kind of important if you are counting the SmartPoints. Love your recipes!!!

  5. This looks so good, totally going on my meal plan for next week!

  6. Thank you, Emily, for another wonderful recipe! I just made it and it’s delicious (and easy to make too). I love one pot meals and this one has a nice flavor profile.

  7. We love anything enchilada, this looks SO good! Can’t wait to give it a try!

  8. This is really, really good!! Will definitely become a regular dish in this house.

  9. My 1yo and 3yo gobbled this right up! I think it’s going to end up a regular

  10. Love this! Super easy and delicious! I used ground turkey and doubled the chili’s 🙂

  11. Made this last night- turned out soo good and it was easy!

  12. I tried to make a vegetarian version of this with red beans, black beans, and Morningstar crumbles. It tasted good, but I ended up having to add flour to it to thicken up everything (otherwise it was watery). Any tips? Thank you!

  13. Emily- again, you’ve made a delicious, family-friendly meal. I opted to use the lean ground turkey breast instead of beef that you noted when I made it last night. It’s very filling and is definitely going in my rotation!

  14. Made this last night and we loved it!

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