One-Pot Turkey Enchilada Pasta
6 people
- 2 tablespoon of extra virgin olive oil
- 2 cloves of garlic, minced
- 1/2 of a small onion, diced
- 1 green bell pepper, chopped
- 1 pound ground turkey meat (you can substitute ground beef or chicken if you like)
- 1/2 packet taco seasoning (or substitute onion, garlic, and chili powders to taste)
- 2 cups of vegetable stock (original recipe calls for chicken broth--feel free to use that instead!)
- 1 19oz can of red enchilada sauce (or 2 10-oz cans)
- 8oz (about 2 1/2 cups) of dried rotini pasta
- 2 cups of freshly shredded Colby Jack cheese
- green onions
- black olives (optional)
In a large skillet or sauté pan, sauté garlic, bell pepper, and onions in olive oil over medium low heat until softened. Add ground turkey and cook until browned. Once turkey meat is cooked through, season with taco seasoning, then add pasta, chicken broth and enchilada sauce to pan.
Bring to a boil, then reduce 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 so--or place lid back on pan and let heat from the pasta melt the cheese. Garnish with black olives and green onions.
