Cheesy Taco Pasta
You know that cheesy, taco flavored pasta your mom would make when you were a kid - THIS IS IT!
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.