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Loaded Slow Cooker Beef Enchilada Pasta

Loaded slow cooker beef enchilada pasta combines browned ground beef, slow-cooked sauce, and tender rotini in one easy pot. Stir in melted sharp cheddar and Monterey Jack, then finish with fresh toppings like avocado, cilantro, and sour cream.
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Prep Time 20 minutes
Cook Time 5 hours 25 minutes
Total Time 5 hours 45 minutes
Servings: 8 servings
Course: Dinner
Cuisine: Mexican
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

For the Beef
  • 2 lb lean ground beef
  • 1 medium yellow onion diced
  • 4 clove garlic minced
  • 1 tbsp olive oil
  • 1 tsp kosher salt
  • 1 tsp black pepper
For the Slow Cooker
  • 2 can (10 oz) red enchilada sauce
  • 1 can (14.5 oz) diced tomatoes with green chilies undrained
  • 2 cup low-sodium beef broth
  • 1 can (15 oz) black beans drained and rinsed
  • 1.5 cup frozen corn
  • 2 tsp chili powder
  • 2 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp oregano
  • 12 oz uncooked rotini pasta
Cheese
  • 2 cup shredded sharp cheddar cheese
  • 1 cup shredded Monterey Jack cheese
Optional Toppings
  • 0.25 sour cream for serving
  • 1 diced avocado for serving
  • 0.25 fresh cilantro for serving
  • 0.25 sliced jalapeños for serving
  • 0.25 diced tomatoes for serving
  • 0.25 crushed tortilla chips for serving
  • 1 lime wedges for serving
  • 0.25 sliced green onions for serving

Equipment

  • 1 sheet pan

Method
 

Brown the Beef
  1. Heat the olive oil in a large skillet over medium-high heat. Cook the lean ground beef and medium yellow onion until browned, about 6–8 minutes, and drain excess fat if necessary (visual cue: no pink remains on the beef).
  2. Add the garlic and cook for 30 seconds until fragrant (visual cue: garlic smells toasted, not browned).
Slow Cook the Sauce
  1. Transfer the beef mixture to a 6- or 7-quart slow cooker. Add the red enchilada sauce, diced tomatoes with green chilies, low-sodium beef broth, black beans, frozen corn, chili powder, ground cumin, smoked paprika, oregano, kosher salt, and black pepper, then stir well (visual cue: sauce becomes evenly speckled with beans and corn).
  2. Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours (visual cue: sauce thickens slightly and beef is fully tender).
Cook the Pasta and Melt the Cheese
  1. Stir in the uncooked rotini pasta, ensuring it is submerged in the liquid. Cover and cook for 25–35 minutes, stirring once halfway through, until the pasta is tender (visual cue: pasta pieces are soft when pressed).
  2. Stir in half of the shredded sharp cheddar cheese and shredded Monterey Jack cheese until melted (visual cue: cheese disappears into the sauce and looks glossy).
  3. Sprinkle the remaining cheese over the top, cover, and cook for another 10 minutes until hot and bubbly (visual cue: cheese forms melted patches with light browning at edges).
Serve with Toppings
  1. Garnish with sour cream, diced avocado, fresh cilantro, sliced jalapeños, diced tomatoes, crushed tortilla chips, lime wedges, and sliced green onions before serving (visual cue: toppings sit bright and fresh on the cheesy pasta).

Notes

Pro tip: Use a 6–7 quart slow cooker so the rotini cooks evenly while staying submerged—add a splash of broth if the liquid level looks low. Refrigerate leftovers in a covered container for up to 4 days; reheat gently on the stovetop or microwave with a splash of water. Freezer yes: freeze in portions up to 2 months, thaw overnight, then reheat until steaming. Dietary swap: for a lower-carb version, replace rotini with small cauliflower florets or a low-carb pasta and reduce pasta cook time accordingly.