Wow this is good. I found the original recipe here, and then did some tweeking. My picture doesn't look as good as the original picture, but it tastes amazing and that's what matters. My family wanted to keep eating and eating, but decided they didn't need to over-stuff themselves on this tasty dish.
It is simple and quick which is great in my life. I partially cooked the pasta while I was browning the meat to speed up the process even a little more.
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 meat (beef, turkey, pork, your choice)
- 2 cups of low-sodium chicken broth
- 1 19oz can of red enchilada sauce
- 8oz (about 2 1/2 cups) of dried pasta (any kind works, I partially cooked this to speed up the process)
- 1 cups of freshly shredded Colby Jack cheese
- 1/2 cup salsa
- 4 oz cream cheese
- green onions
- black olives
- Optional add ins: corn, black beans, green chili
Instructions
- In a large skillet or sauté pan, sauté garlic and onions in olive oil over medium low heat until softened.
- Add ground meat and cook, breaking meat up with a wooden spoon until browned.
- Once 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 cream cheese & salsa.
- 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.
