Pinterest Hit Or Miss: One-Pan Enchilada Pasta
Happy Friday Everyone!
I’m back with another recipe for my Pinterest Hit or Miss series. I pinned this One-Pan Enchilada Pasta recipe from No. 2 Pencil Blog forever ago and finally gave it a try. Check out my review below to see what my husband and I thought!
To see the original recipe, click here on the link above. The ingredient list below includes my variations:
- 2 Tbsp extra virgin olive oil
- 2 cloves garlic, minced
- 1/2 of a small onion, diced
- 1 lb ground beef (90% lean)
- 3/4 package taco seasoning
- 2 cups low-sodium chicken broth
- 1 19 oz can of red enchilada sauce (Old El Paso brand is my favorite)
- 8 oz dried rotini pasta
- 2 cups Colby Jack cheese, freshly shredded
- green onions, sliced
- 1 2.25 oz can sliced black olives
- sour cream (optional)
In a large skillet saute onions in olive oil over medium low heat until softened, adding garlic last 30 seconds of cooking. Add ground beef, breaking meat up with spoon until browned and cooked through. Once beef is cooked, drain any excess fat, and stir in taco seasoning. Add uncooked 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. Remove lid and let simmer for an 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 the broiler for a minute, or until cheese is melted. Garnish with green onions, black olives and a dollop of sour cream.
Variations: The original recipe called for ground turkey, but I’m not too much of a fan of ground turkey and prefer ground beef instead. I only used 1 pound of meat instead of 1.25 pounds because that’s what I had on hand. I only used about 3/4 of the taco seasoning packet to cut down on the salt and that was definitely enough seasoning. The original recipe called for whole olives, but I thought sliced would be a little easier to eat. My husband topped his with some sour cream and I ended up topping mine with sour cream as well because it tasted so good! Next time I make this I might try using green enchilada sauce with Monterrey Jack cheese…sounds like it might be really good right!
Tips: This recipe is really easy to make and is pretty fool-proof. As I noted in my directions above, I like to add my garlic at the end of cooking the onions instead of the beginning like the original recipe says. This way the garlic won’t burn.
Hit or Miss? Definitely a hit! My husband and I both really enjoyed this meal and we can’t wait to make it again. It is a great meal for a busy week night!
Hope you give this recipe a try! Also, thanks for all the sweet emails, texts, calls and Instagram/Facebook/Blog comments about Baby Bloom! Have a wonderful weekend friends!