One-Pan Enchilada Pasta

• Produce

  • 2 cloves Garlic
  • 1 Green onions
  • 1/2 Onion, small

• Canned Goods

  • 2 cups Chicken broth, low-sodium

• Condiments

  • 1 Black olives

• Pasta & Grains

  • 8 oz Rotini pasta, dried

• Baking & Spices

  • 1 1/4 lbs Taco seasoned ground turkey meat or 1.25 pounds of lean ground beef and packet of low-sodium taco seasoning

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin

• Dairy

  • 2 cups Colby jack cheese

• Prepared

  • 1 19oz can Enchilada sauce, red

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Ingredients

• 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
• 2 cups of low-sodium 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
• green onions
• black olives

Directions

• 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.