Go Back
Print
Recipe Image
Notes
Smaller
Normal
Larger
One Pot Meals – Enchilada Chili Pasta
Author
Christi Johnstone
Ingredients
▢
2
tablespoon
of extra virgin olive oil
▢
2
cloves
of garlic
minced
▢
1/2
of a small onion
diced
▢
1
pound
of lean ground beef or turkey
seasoned with taco seasoning
▢
2
cups
chicken broth
▢
1 19
oz
can of red enchilada sauce
▢
4
oz
about 1.5 cups of dried rotini pasta
▢
1
can beans of choice washed and drained
black beans or cannellini beans work well
▢
1-2
cups
corn
if frozen, place in a strainer and run under hot water to help thaw, but you don't need to cook
▢
3-4
tbsp
cream cheese
▢
1/2
cups
of freshly grated Colby Jack cheese
▢
Optional: Sour cream or guacamole for topping
Instructions
In a pot or pan large enough to eventually hold all ingredients, sauté garlic and onions in olive oil over medium low heat until softened.
Add ground beef or turkey meat, along with taco seasoning and cook, breaking meat up with a wooden spoon until browned.
Once meat is cooked through, add pasta, beans, 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.
Remove lid, add in corn and cream cheese, stir well, and let simmer for additional 7-8 minutes until pasta is tender and sauce has reduced.
Remove from heat. Transfer to serving plates or bowls.
Top individual servings with a sprinkle of grated cheese.
Serve with sour cream and guacamole for topping as desired.
Enjoy!
Notes
Adapted from Number 2 Pencil
Tried this Recipe? Pin it Today!
Mention
@LoveFromTheOven
or tag
#LFTORecipes
!