Cheesy Taco Pasta
You know that cheesy, taco flavored pasta your mom would make when you were a kid - THIS IS IT!
Servings: 6 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 seasoning
- 4 cups chicken broth
- 10 ounces pasta
- 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.
Notes
- Don't cook the pasta before adding it. The uncooked pasta soaks up all of the broth and enchilada sauce while cooking which make this one pot taco pasta even more creamy and delicious.
Nutrition
Calories: 558kcal | Carbohydrates: 45g | Protein: 35g | Fat: 27g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.05g | Cholesterol: 121mg | Sodium: 1409mg | Potassium: 652mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1473IU | Vitamin C: 29mg | Calcium: 392mg | Iron: 2mg