Two good things about this dish: 1. it’s really good! and 2. yes, it’s all made in one pan! Easy clean up! This dish took no time at all to make (okay, maybe 30 minutes), and was enjoyed by all! Even my 4 year old ate it! My 8 year old said this was my “second best pasta” I’ve ever made. I used 1 bag of Quorn Grounds instead of meat, and used vegetarian “chicken” broth.
One-Pan 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 taco seasoned ground turkey meat or 1.25 pounds of lean ground beef and packet of low-sodium taco seasoning (I used 1 bag of Quorn Grounds)
2 cups of low-sodium chicken broth (I used vegetarian “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
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.