This green chile pasta is an easy way to serve up mountains of Mexican flavor. Ground beef, onions, jalapenos, black olives, rotini pasta, and a ton of melty sharp cheddar are combined with a bold, seasoned enchilada sauce mixture to create the ultimate pasta bake, Mexican-style!
As a long-time resident of California and a current resident of Texas, I’ve had – and made- my fair share of Mexican dishes. Those big, bold flavors, along with a nice kick of heat, always make me, my family, and my friends so happy when I serve up tasty Mexican and Tex-Mex dishes full of authentic flavor.
I also love pasta dishes and getting creative with classic flavors, which is how I came to make this green chile pasta. I’m adding it to my collection of other creative pasta dishes like easy one-pot-goulash, cheesy taco pasta, and Italian sausage pasta bake. Like those dishes, this new one combines classic flavors with a fun twist to create a hearty, spicy dish loaded with flavor and texture that keeps everyone coming back for more.
Why You’ll Love This Recipe
- Simple Ingredients: Everything you need to make this recipe can be found at any grocery store.
- Easy to Make: Even people with zero cooking experience can make this recipe with ease.
- So Much Flavor: The combination of beef, spices, cheese, olives, and enchilada sauce creates a massive amount of flavor in every bite.
- Customizable: You can easily change up this recipe to suit your taste.
- Versatile: This dish is as at home at a potluck as it is on the dinner table.
Ingredients
- Lean Ground Beef: Lean ground beef adds meaty flavor without adding a lot of grease.
- Onions: Onions add aromatic flavor with a nice blend of sweetness and bite.
- Jalapenos: Jalapenos add the classic vegetal flavor and kick of heat found in so many Mexican dishes.
- Seasonings: A blend of Cajun seasoning, garlic powder, paprika, and red pepper flakes adds big, bold flavor and a bit more heat.
- Sauce: A blend of green enchilada sauce, diced tomatoes, and Rotel tomatoes creates a rich, flavorful sauce with a blend of sweetness and a little heat.
- Black Olives: Black olives add briny, savory flavor.
- Sharp Cheddar Cheese: Sharp cheddar cheese has a strong flavor that stands up well to the other bold ingredients in the dish and makes the entire thing ooey-gooey, and delicious.
See the recipe card at the end of the post for a full list of ingredients and their exact measurements.
Flavor Variations
- Different Meats: You can use ground beef, ground pork, a mix of the two, or chorizo in this dish.
- Less Fat: For less saturated fat, try ground turkey and reduced-fat cheddar cheese.
- Mild: Omit the red pepper flakes and jalapenos for a mild version of this recipe.
- Extra Spicy: Use red enchilada sauce, which is usually spicier than green enchilada sauce.
- Cheese: Sharp cheddar, Mexican blend, and taco blend all work well in this recipe.
- Pasta: Any short, textured noodle variety will work in this recipe.
Instructions
- Cook the beef, onions, jalapeno, and seasonings in a large pot or Dutch oven over medium heat until the meat is no longer pink and the veggies are tender.
- Drain the mixture and return it to the pan. Then, add the rest of the ingredients except the pasta and cheese, and cook until heated through.
- Cook the pasta according to the package directions for al dente while the mixture cooks.
- Add the pasta and shredded cheese to the meat mixture, stir gently to combine, and serve.
Hint
A Dutch oven works best if you have one. It holds heat well and distributes it evenly for easy cooking.
Storage
Refrigerate leftovers for up to 4 days in an airtight container. For longer storage, freeze for up to 3 months in an airtight, freezer-safe container.
To reheat, defrost it overnight in the refrigerator if frozen. Then, cook it in a Dutch oven over medium-low until heated through.
Pairing Suggestions
This green chile pasta is a full, hearty meal all by itself. Keep sides simple, with options like cheesy garlic Texas toast or garlic cheese bread and classic Mexican appetizers like skillet brisket queso or jalapeno popper pigs in a blanket with tortilla chips.
Tips
- Wash your hands immediately after working with the jalapenos and NEVER touch your face.
- Boil your pasta in plenty of water so it has room to roll around and cook evenly.
- Even if you prefer your pasta on the softer side, I still recommend cooking it to al dente. The heat from the meat mixture will continue to soften it after you mix them.
- Even lean ground beef renders a little grease when you cook it, so don’t skip draining it.
Frequently Asked Questions
Ground beef is done when it’s no longer pink. The pieces of beef are so small that there’s no need to check for doneness in any other way.
Ground beef that’s been cooked too long will become tough and rubbery. In addition, if you use frozen beef that’s been stored for a long time, it can be rubbery.
Al dente pasta is soft but still has enough firmness to have a bit of substance and bite when you chew it. Your best bet is to follow the package directions on your pasta box, as different pastas cook at different speeds.
Try This Green Chile Pasta
This green chile pasta is an easy pasta dish that comes together in just a few minutes and is loaded with classic Mexican flavors. With all that beef, cheese, seasonings, and sauce, it’s the perfect dish for hungry families or for potlucks. Give it a try, and I know you’ll fall in love with it.
More Delicious Pasta Recipes You’ll Enjoy
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Green Chile Pasta
Ingredients
- 1 ½ pounds lean ground beef
- 1 medium onion, diced
- 1 jalapenos, seeds removed, diced
- 1 teaspoon Slap Ya Mama seasoning
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- 1 teaspoon paprika
- ½ teaspoon red pepper flakes
- 28 ounce green enchilada sauce
- 14.5 ounce petite diced tomatoes
- 10 ounce Rotel tomatoes and peppers
- 4.25 ounce chopped black olives
- 16 ounce rotini pasta
- 2 cups sharp cheddar cheese, shredded
Instructions
- In a dutch oven or pot, add ground beef, onions, jalapeno, and all the seasonings. Cook over medium heat until the meat is no longer pink and vegetables are tender. Drain and return to the pan.
- Add enchilada sauce, petite tomatoes, Rotel, and black olives. Stir to combine and cook until heated through.
- Fill a pot with water and bring to a boil over medium high heat. Add pasta and cook until al dente. Drain.
- Add pasta and shredded cheese to the meat mixture. Stir to combine and serve hot.
Notes
- Wash your hands immediately after working with the jalapenos and NEVER touch your face.
- Boil your pasta in plenty of water so it has room to roll around and cook evenly.
- Even if you prefer your pasta on the softer side, I still recommend cooking it to al dente. The heat from the meat mixture will continue to soften it after you mix them.
- Even lean ground beef renders a little grease when you cook it, so don’t skip draining it.
This is an interesting, and multi flavored dish! This is chilly Autumn Sunday night dinner, but we are eating it in Spring! So many layers of rich flavor, just comfort food.
Thank you so much for sharing and for the 5-star rating too! We are so glad you enjoyed this recipe. 🙂