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Baked Enchilada Pasta on a plate

Baked Enchilada Pasta

This Baked Enchilada Pasta is the Mexican-inspired meal you can make in no time at all and the whole family will love it!
Course Casserole, Dinner
Cuisine casserole, Mexican
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4


  • 2 1/2 cups pasta uncooked (approximately 4 cups cooked)
  • 1 Tablespoon olive oil
  • 1 small onion diced
  • 3 cloves garlic smashed and sliced
  • 1 cup corn
  • 1 cup black beans
  • 1 cup diced tomatoes
  • 1 teaspoon taco seasoning
  • 1 teaspoon cajun seasoning
  • 1 cup red enchilada sauce
  • 2 cups shredded cheese


  • Preheat oven to 350F. 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.