Enchilada Pasta
A quick and easy one-pot meal combining the rich flavors of enchiladas with pasta for a satisfying dinner.
Equipment
- Large Skillet
- Spoon
Ingredients
- 1 pound lean ground beef
- 1/2 onion chopped
- 1 tablespoon Old El Paso Original Taco Seasoning Mix
- 1 4.5-ounce can chopped green chiles
- 2 10-ounce cans red enchilada sauce
- 1 14.5-ounce can chicken broth
- 1/2 pound ziti noodles (about 2 cups)
- 1/2 cup sour cream
- 1 1/2 cups shredded mozzarella cheese
- Optional toppings diced tomatoes, sliced avocados, extra sour cream, fresh cilantro, sliced olives, chopped green onions
Instructions
- Heat a large skillet over medium heat. Add ground beef and cook until browned, breaking it up with a spoon.
- Add chopped onion, green chiles, and taco seasoning mix. Cook for about 3 minutes until onions soften.
- Pour in enchilada sauce and chicken broth, stirring to combine. Bring to a gentle boil.
- Add ziti noodles, reduce heat to low, cover, and cook for 10 to 12 minutes, stirring halfway through.
- Once noodles are tender, stir in sour cream and half of the mozzarella cheese. Spread remaining cheese on top and cover for a few minutes to melt.
- Serve hot with optional toppings of your choice.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.