Cheesy Taco Pasta

Rating:

Total Time:

30 minutes

Difficulty:

Easy

Remember that cheesy taco pasta your mom used to make when you were a kid… this is it! But even better!

Cheesy Taco Pasta from www.whatsgabycooking.com (@whatsgabycookin)

Tacos were a theme in the Dalkin household. We turned everything into a taco-flavored meal. Pasta, chicken, veggies, you name it. Taco seasoning was a way of life back then and it still is today with my all time fav Taco, Fajita, Senorita!

This pasta, chicken, enchilada sauce combo is packed full of flavor, takes less than 30 minutes to make, is loaded with cheese and is guaranteed to make even the pickiest eater happy! It’s got all your favorite taco flavors plus pasta! What’s not to love!

Cheesy Taco Pasta from www.whatsgabycooking.com (@whatsgabycookin)

Cheesy Taco Pasta

Gaby Dalkin
You know that cheesy, taco flavored pasta your mom would make when you were a kid – THIS IS IT!
5 from 6 votes
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Main Course
Cuisine Tex Mex
Servings 4 people

Ingredients
  

  • 1 pound ground chicken
  • 1 tablespoon olive oil
  • 1 yellow onion, chopped
  • 1 red bell pepper, chopped
  • 6 cloves garlic, chopped
  • 2 tablespoons Taco, Fajita, Senorita 
  • 4 cup chicken broth
  • 8 ounces pasta (any short type of pasta works best)
  • 1 cup enchilada sauce
  • 1 cup mozzarella cheese, shredded
  • 2 cups cheddar cheese, shredded
  • Fresh cilantro and/or green onions for garnish

Instructions
 

  • Heat the olive oil in a shallow dutch oven over medium high heat. Add the ground chicken to the Dutch oven and cook over medium-high heat for 5-7 minutes. Add the onion, bell pepper, garlic and taco seasoning to it, stir and cook for an additional 5 minutes until the onion softens and becomes translucent and the meat starts to brown.
  • Add the chicken broth, pasta and enchilada sauce to the pot and stir well. Bring to a boil then turn down the heat to a medium and cook for about 15 minutes or until the pasta is cooked through, stirring occasionally.
  • Combine the mozzarella cheese with the cheddar cheese and add about 2 cups of it to the skillet and stir it well. Turn off the heat and top with remaining cheese. Garnish with cilantro and serve.

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22 comments

  1. LA

    This sounds amazing! Can you tell me how to make/where to buy enchilada sauce?

    • Gaby

      any grocery store has it in the hispanic section usually!

  2. meagan

    5 stars
    I made this, and it was so good! I made it with Morningstar Farms veggie crumbles (a vegetarian ground beef sub) instead of chicken. Perfection. It is like a chili mac. Next time I will also add pinto beans.

  3. Megan

    5 stars
    SO good! And love that it’s a simple one pot recipe!!! Thanks Gaby!

  4. Erica

    This looks so good-can’t wait to try it out! Will this recipe freeze well if I make a big batch?

  5. Jessica B.

    5 stars
    Second time requested by college son…perfection as usual! I love how your folks fed you growing up! I used red lentil noodles first time – this time gf fusilli!

  6. Christine

    5 stars
    Love this recipe! Question- what side(s) would you pair this with?

    • Gaby

      I would do a southwestern or mexican chopped salad (on my site) and call it a day!

  7. Elena Perez

    5 stars
    This fulfilled all of my adult/homemade ham****** helper dreams!! So flavorful and yummy. I reduced the cheese and it was still amazing and satisfying. Easy one pot meal, what more can I say?