Tuesday, February 24, 2015

Enchilada Pasta

 I just had to share this recipe for one pan "Enchilada Pasta"!!! I first made this recipe a few weeks ago and it was a yummy quick meal that pleased the whole family.  The Mexican flavors along with your choice of favorite toppings makes this an easy skillet recipe that you will love!!!

Enchilada Pasta

2 tablespoon of extra virgin olive oil
2 cloves of garlic, minced
1/2 of a small onion, diced
1.25 pounds of lean ground beef (I used 2 packages of 1 lb. ground meat)
1 packet of taco seasoning
2 cups of chicken broth
1 (19 oz) can of red enchilada sauce
8 oz (about 2 1/2 cups) of dried pasta
2 cups of freshly shredded Colby Jack cheese (or Mexican blend shredded cheese)
Optional toppings:
avocado, diced
green onions, diced
sliced black olives 
sour cream
tomatoes, diced

In a large skillet or saute pan, saute garlic and onions in olive oil over medium low heat until softened. Add ground meat and cook, breaking meat up with a wooden spoon until browned; drain fat.  Follow directions on taco seasoning packet and stir into cooked meat until well combined.  Add pasta, chicken broth and enchilada sauce to pan.
Bring to a boil, then reduce 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 let heat from the pasta melt the cheese. Garnish with your favorite choice of toppings!

Notes: I was in a hurry when I first made this recipe so I left out the garlic and diced onion...and just added a few shakes of onion & garlic powder to the meat while it was cooking. I used bowtie pasta, but any small pasta will work.

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