I’ve been slacking a bit. I made this meal, gosh, 2 weeks ago now and have been neglecting to write it up. But here we go now.
One Pan Enchilada Pasta
The original post is found here. The original poster used some additional ingredients that I nixed and simplified a bit.
2 tablespoons of extra virgin olive oil
1.25 lbs of ground turkey meat
1 packet taco seasoning
2 cups low sodium chicken broth
1 19-oz can of red enchilada sauce
8 oz of dried rotini pasta
2 cups of shredded cheese (the original suggested Colby Jack cheese, I used Mexican mix cheese)
In a large skillet, cook the ground turkey meat, adding 1 packet of taco seasoning, breaking meat up until browned.
Once cooked through, add pasta, chicken broth, and enchilada sauce to pan. Bring to boil, then reduce the heat to low and cover.
Cook for about 15 minutes then uncover and let simmer for additional 5 minutes until pasta is tender.
Remove from heat and stir in 1 cup of the cheese and top with the remaining cheese. Place the lid back on the pan and let the heat of the cooked pasta/meat to melt the cheese or put in the broiler for a few minutes.
Yum. The end.
The original poster included garlic, onions, and olives. Maybe next time I’ll feel more adventurous adding the veggies but as was – I thought it was really tasty.