One­ Pan Enchilada Pasta ***

This was really good, considering how simple it was to throw together.  I didn't have any of the preseasoned meat, so I browned the turkey and then did the water and taco seasoning, like you would for tacos.  It was just a guess, since she doesn't mention how to do the meat without the preseasoning.  It worked, though.  I used low-sodium taco seasoning and low-sodium broth, but it was still a little salty for me.  I'm thinking I might do half broth and half water next time.  It didn't bother anyone else, so it could just be me being overly sensitive to salt again.  But we all liked it, and that's what really matters. :-)

ONE PAN ENCHILADA PASTA
(luckymommyto2boys ~ Amy ~ Number2Pencil)

2 tablespoon of extra virgin olive oil
2 cloves of garlic, minced
1/2 of a small onion, diced
1.25 pounds of taco seasoned ground turkey meat or 1.25 pounds of lean ground beef and
packet of low-sodium taco seasoning
2 cups of low-sodium chicken broth
1 (19 oz) can of red enchilada sauce
8 oz (about 2 1/2 cups) of dried rotini pasta
2 cups of freshly shredded Colby Jack cheese
green onions
black olives

In a large skillet or sauté pan, sauté garlic and onions in olive oil over medium low heat until
softened.
Add ground turkey meat and cook, breaking meat up with a wooden spoon until browned.
Once turkey meat is cooked through, add pasta, chicken broth and enchilada sauce to pan.
Bring to a boil, then reduced 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 tow, or place lid
back on pan and let heat from the pasta melt the cheese.
Garnish with black olives and green onions.