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We have holiday dinner covered with this spicy roast beef enchilada pasta!! We took everything you love about classic enchiladas - the spice and cheesiness- and created a delicious enchilada-inspired pasta dish. A spicy cumin seasoned chuck roast stirred in thick pasta noodles with a cheesy sauce.
Whether you’re hosting for a group of friends or craving some the beloved flavors of Tex-Mex food, this pasta is a perfect for a night in. It’s super easy to make and makes a large batch, perfect for sharing!! Turn on your favorite holiday tunes and lets get cooking!
Spicy Roast Beef Enchilada Pasta
A Perfect Enchilada Seasoning:
A Two Step Chuck Roast
- Start by searing the chuck roast in a skillet for several minutes to brown on either side.
- Pour beef broth into your skillet, cover with foil and place in the oven or slow cooker to roast.
Check out more cozy pasta dishes, like our cheesy pumpkin lasagna and zucchini bakes feta pasta!
Two Ways to Cook Roast
Making a roast is a super easy thing to do, it will just take some time. So it is important to take some extra time to prep the meat! For a shorter cook time, opt for cooking in the oven. Or you can choose to cook in the crockpot overnight!
Spicy Roast Beef Enchilada Pasta
We took everything you love about classic enchiladas – the spice and cheesiness- and created a delicious enchilada-inspired pasta dish.
Ingredients
- 2–3 lb chuck roast
- 1 cup beef broth
- 4 tbsp avocado/olive oil
- 1/3 cup shredded fiesta blend cheese
- 1 lb pappardelle noodles
Roast Seasoning Blend
1/2 tsp chili powder
1 tsp cumin
1 1/2 tsp onion powder
1/2 tsp smoked paprika
1/2 tsp coriander
Enchilada Pasta Sauce
1 yellow onion, diced
2 adobo peppers, chopped (from one can adobo peppers)
1/4 tsp chili powder
1 tsp cumin
1/2 tsp onion powder
1/2 tsp smoked paprika
1/4 tsp coriander
1/3 cup salsa verde
4 garlic cloves
1 cup pasta water
Toppings
1/4 cup cilantro (chopped)
2 Green onions chopped
Instructions
- Start by searing the chuck roast in Roast Seasoning Blend. Before placing in the pan, rub with seasoning blend of chili powder, cumin, onion powder, smoked paprika and coriander. In a skillet over medium-high heat, add 2 tbsp olive oil. Place the chuck roast in the pan and sear to brown on either side for 4 minutes each.
- Cook the roast. Cook in the oven for a quicker option or cook in a slow cooker overnight. Oven: Keep on cast iron skillet or place in roasting dish. Pour 2 cups beef broth in the dish and cover. Place in oven preheated to 300°F. And roast for 3-4 hours. Check every hour to make sure you have not over cooked and there is still moisture in the pan. Once the roast has reached an internal temp of 145°F. Slow cooker: Place the roast in the slow cooker and pour beef broth in the bottom of the slow cooker. Cover and cook on low heat for 8-10 hours, or overnight.
- Once pork roast is cooked, remove from slow cooker and let it cool for about 15 minutes. Using two forks, pull apart the roast into shreds.
- Make pasta according to the package instructions and save 1 cup pasta water for your sauce before straining the water.
- Making the sauce: In a skillet over medium heat, add chopped onion, adobo peppers, seasonings and garlic to a skillet to sauté. Cook until tender. Once tender, add in salsa verde and pasta water. Let it simmer for a couple minutes and pour in a high powered blender to blend until smooth.
- Pour the blended pasta sauce back into the skillet and add in your pulled apart roast pieces. Stir to coat in the sauce. Add in your pasta and mix to coat. Add in cheese last while hot and mix in the pasta until melted.
- Serve and top with cilantro and green onions and enjoy!!
