Go Back

One-Pan Enchilada Pasta

Print Recipe
Course Main Dish, Pasta
Cuisine Mexican

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/