One Pot Meals – Enchilada Chili Pasta
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
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