Cheesy Taco Pasta
Total Time
30 minutes
Prep Time
5 minutes
Cook Time
25 minutes
Rating
4.77 out of 5 stars
(30)
Ingredients
6 servings
- 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
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Preparation
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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