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

adapted from No. 2 Pencil website

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.