Kid-Approved Quick, Easy, and Cheesy Enchilada Pasta

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As a parent, finding meals that both my 4-year-old and 1.5-year-old will happily devour is like striking gold!

This Cheesy Enchilada Pasta has become our family’s ultimate crowd-pleaser, combining the familiar comfort of pasta with mild Mexican flavours that my little ones can’t resist.

What makes this dish so perfect for young families? First, those cute little rotini spirals are basically a magnet for toddler hands!

My 1.5-year-old lights up when he sees them on her plate and my 4-year-old loves telling everyone they’re “tiny tornadoes.”

Plus, the creamy, cheesy sauce is mild enough for sensitive palates while still packing enough flavour to keep the grown-ups happy.

The best part?

It’s a one-pan wonder that comes together in about 30 minutes – perfect for those hectic weeknight dinners when you’re juggling bath time, bedtime stories, and “just one more glass of water” requests!

The Recipe That Makes Everyone Happy

Ingredients

For the Pasta:

• 12 oz rotini pasta (or pasta of choice)
• 1 tablespoon olive oil

For the Sauce:

• 1 pound ground beef or ground turkey
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 packet (1 oz) taco seasoning
• 1 cup enchilada sauce (red or green)
• 1 cup tomato sauce
• 1/2 cup chicken or beef broth
• 1/2 cup sour cream or heavy cream
• 1 1/2 cups shredded Mexican blend cheese (divided)
• Salt and pepper, to taste

For Garnish:

• Fresh cilantro or parsley, chopped
• Optional: Sliced jalapeños, diced avocado, or a dollop of sour cream

Instructions

1. Cook the Pasta: Bring a large pot of salted water to boil. Cook the rotini pasta according to package instructions until al dente. Drain, toss with olive oil to prevent sticking, and set aside.
2. Cook the Meat and Aromatics: In a large skillet or deep pan, cook the ground beef or turkey over medium heat until browned and fully cooked. Drain any excess grease. Add the diced onion and garlic, cooking until softened, about 2-3 minutes.
3. Season and Simmer: Sprinkle the taco seasoning over the meat mixture, stirring to combine. Add the enchilada sauce, tomato sauce, and broth. Simmer the mixture for 5 minutes, allowing the flavors to meld.
4. Make It Creamy: Reduce the heat to low. Stir in the sour cream or heavy cream until the sauce becomes creamy and smooth. Season with salt and pepper to taste.
5. Combine Pasta and Sauce: Add the cooked pasta to the skillet, stirring to coat the rotini evenly with the enchilada sauce. Mix in 1 cup of shredded cheese, letting it melt into the pasta.
6. Cheesy Topping and Bake (Optional): If desired, transfer the pasta to a baking dish. Sprinkle the remaining 1/2 cup of cheese evenly on top and bake at 375°F (190°C) for 10 minutes, or until the cheese is melted and bubbly.
7. Serve and Garnish: Serve hot, garnished with fresh cilantro or parsley. Add optional toppings like sliced jalapeños, diced avocado, or an extra dollop of sour cream for extra flair.

Parent-Tested Tips

• My 4-year-old loves helping to sprinkle the cheese on top – it’s a great way to get little ones involved in cooking!
• For picky eaters, try mixing the sauce gradually into their portion – sometimes less is more.
• I often make a double batch and freeze individual portions for easy lunches.
• Leftovers are perfect for thermoses in preschool lunches the next day.
• The sauce can be made milder by using less taco seasoning and mild enchilada sauce.

This dish has saved many dinner times at our house, and I hope it becomes a favourite with your little ones too! The smiles on their cheese-covered faces make every bit of cooking worthwhile.