One-Pan Enchilada Pasta
Ingredients
- 2 tablespoon extra virgin olive oil
- 2 cloves garlic minced
- 1/2 small onion diced
- 1 1/4 pounds taco seasoned ground meat beef or turkey
- 2 cups chicken broth low-sodium
- 19 oz red enchilada sauce 1 can
- 8 oz dried rotini pasta about 2 1/2 cups
- 2 cups Colby Jack cheese freshly shredded
- green onions
- black olives
Instructions
- In a large skillet or sauté pan, sauté garlic and onions in olive oil over medium low heat until softened.
- Add ground turkey meat and cook, breaking meat up with a wooden spoon until browned.
- Once turkey meat is cooked through, add pasta, chicken broth and enchilada sauce to pan.
- Bring to a boil, then reduced heat to low and cover.
- Cook on low, with pan covered for about 15 minutes.
- Then remove lid and let simmer for additional 5 minutes until pasta is tender and sauce has reduced.
- Remove from heat and stir in 1 cup of cheese.
- Top pasta with additional cup of cheese and melt under broiler for a minute or tow, or place lid back on pan and let heat from the pasta melt the cheese.
- Garnish with black olives and green onions.
Notes
https://www.number-2-pencil.com/one-pan-enchilada-pasta/