Wednesday, November 18, 2015

One Pan Enchilada Pasta

One pan, cheese, and Mexican to boot? I’m in! This great recipe comes from No. 2 Pencil. For veggies, it only had ½ a small onion, and you just know I’d up that somehow. I used more onion and added in green bell pepper. I could have added diced carrots or zucchini, which would have gone well in it, but I didn't have any on hand. I also threw in a can of black beans and some red pepper flakes, and left out the 2 Tbl oil. It didn‘t need that extra fat and served no purpose. It came our awesome!

So, let’s get cooking!

Dice the onion and green pepper, and mince the garlic.

In a large skillet, sauté the ground turkey, onions, peppers, and minced garlic with the packet of taco seasoning.

When thoroughly cooked, add the chicken broth, enchilada sauce, red pepper flakes, pasta, and drained, rinsed black beans. Bring to a boil on high heat, then turn heat down and simmer, covered, for 15 minutes.

While that's cooking, slice the scallions and black olives, if you're using them.

Uncover and cook an additional five minutes. Stir in 1 c of the Colby jack cheese, then top with the rest of the cheese and the scallions and black olives. Um, I may or may not have thrown in a big handful of shredded mozzarella cheese, too….. ;-)

Serve and watch the smiles. Enjoy! ~TMMF

One Pan Enchilada Pasta

1 lb ground turkey
1 sm onion
1 sm green bell pepper
2 cloves garlic
1 pkt taco seasoning
½ tsp red pepper flakes
1 19 oz can enchilada sauce
2 c chicken broth
8 oz rotini
2 c shredded Colby jack cheese
1 can black beans
scallions and black olives (optional)

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