One Pan Enchilada Pasta


  • 2 T extra virgin olive oil
  • 2 cloves minced garlic
  • ½ onion, diced
  • 1 ¼ lbs ground beef
  • 2 T Taco Seasoning
  • 2 c chicken broth
  • 2 c Red Enchilada Sauce
  • 8 oz dried rotini pasta
  • cheese


Saute garlic and onions. Add meat and brown.

Add pasta, broth, and enchilada sauce. Stir.

Bring to a boil, then reduce to very slow boil. Cover and cook until pasta is done. If necessary, add more red enchilada sauce.

Remove lid and cook until sauce is reduced and thickened.

Add cheese.


Cooking time: ½ hour