Enchilada Pasta

Enchilada Pasta | Plaid and Paleo

Introducing Meaty Mondays! I’m sure you have heard of Meatless Mondays, but I want to make Meaty Mondays a thing! After attending Paleo fx (I will probably being using this phrase obnoxiously for the next two weeks), I realized it is so important to be eating meat. Not just any meat, but a wide variety of meat. While I am still convincing myself to add liver and sardines into my diet, I can get on board with trying to eat more red meat.

I’ve mentioned before that I didn’t eat red meat for years, and now I worry a little bit about iron deficiencies. I hate that I did something so negative for my body for so many years, but it’s in the past and I can’t change it. What I can change is eating red meat now. I’ve very fortunate to be part of a grass-fed cow share with my family. If I didn’t have access to this meat, I probably couldn’t afford some of the other grass-fed meats I buy. I understand meat is expensive, and not everyone can afford grass-fed. I mean I can’t all the time. I wish I could buy myself some grass-fed fillets every week. I digress. Grass-fed ground beef is one of the most affordable grass-fed meats! I’ve found it for 7.99 lb at Sprouts and Pavillions.

Who has made PaleOMG 5-ingredient pizza? You haven’t?! What? Ok go make that then come back and make this enchilada pasta. I’ve made it a couple times, and it never disappoints. I wanted to put a little Mexican flare on her idea. I love Mexican food. I worked at a Mexican restaurant in high school purely for the discount. Ok and it was the “cool” place to work. One of my favorite dishes is enchiladas. This enchilada pasta dish has all my favorite flavors without the dreaded gluten bloat.
Enchilada Pasta | Plaid and Paleo

Enchilada Pasta


  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 3 large organic tomatoes, remove stems
  • 2 tbls ghee
  • 3 tbls chili powder
  • 1 tbls cumin
  • 1 tsp sea salt
  • 1/4 tsp oregano
  • 1/2 cup chicken stock
  • Meat
  • 1 tbls ghee
  • 2 lbs ground beef
  • 1 can hatch chilies, mild or hot
  • Extras
  • 4 eggs, whisked
  • 5 cups spaghetti squash or 2.5 lb, cut in half an deseeded


  1. Heat oven to 400 degrees. Cook spaghetti squash on a baking sheet rind side up for 20 minutes. Remove and turn oven down to 350 degrees. Once cooled, run a fork lengthwise to create noodles.
  2. For the sauce, pulverize tomatoes in a blender. In a large saucepan, melt 2 tablespoons ghee and cook onions until they turn light brown. Add in garlic and cook until fragrant. Mix in spices and cook for 30 seconds. Add in pureed tomatoes and chicken stock. Bring to a boil then simmer for 10-15 minutes.
  3. In a large skillet, melt 1 tablespoon ghee then add in meat. Brown meat then toss in hatch chilies. In an extra large bowl, mix together meat, spaghetti squash noodles and sauce. Then stir in eggs. Place in a large greased baking dish or two small dishes. Bake for 50-60 minutes.
  4. Garnish with cilantro and serve with salsa.

x vanessa
Enchilada Pasta | Plaid and Paleo


  1. Beth Blansett says:

    Vanessa, just had to give you a shout out for this recipe. I made it yesterday and OMG!!! It is to die for! Seriously between this and Julie’s, I’m happy. I could eat this ALL the time and not get tired of it!!

    One thing I did do differently is I used 8oz of tomato sauce. Didn’t have tomatoes and that would be more work, than I’d like.

  2. Angela Christin says:

    Have you tried freezing this recipe? I am trying to come up with somethings that freeze well!! I love this recipe!!

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