One Pan Enchilada Pasta - Recipe

So if you haven't noticed, I'm on this one pan/pot dinner kick. It just makes it SO easy! This one is by far my favorite!

 

This recipe originally came from #2 Pencil found here.

(Also C&P below)

Prep it:

2 tablespoon of extra virgin olive oil

2 cloves of garlic, minced

1/2 of a small onion, diced

1.25 pounds of taco seasoned ground turkey meat or 1.25 pounds of lean ground beef and packet of low-sodium taco seasoning

2 cups of low-sodium chicken broth

1 19oz can of red enchilada sauce

8oz (about 2 1/2 cups) of dried rotini pasta

2 cups of freshly shredded Colby Jack cheese

green onions

black olives

 

 

Make it:

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.

  

I didn't have taco seasoned ground meat so I browned some ground beef and threw half a packet of taco season in it. It took about 35 minutes and the pasta was definitely al dente - so if you want softer pasta just add a tiny but more water and cook a couple minutes longer!