Skillet Enchilada Pasta

A skillet meal! You know what that means... easy to cook, easy to eat, and easy to clean!

I am all about skillet meals on busy nights. Any recipe that says "One-Pan" in the title usually leaps to the top of my try it list. What's easier than throwing everything in the pan and letting it simmer for a few minutes?



I was thankful for an easy recipe tonight. I've been sick for a week now. Well, not really sick for the whole week but I've still got a lingering cough from being sick last Thursday and Friday. Unfortunately Bailey is also sick. She started complaining yesterday that her ear was hurting and when I took her to the pediatrician this morning they said both ears are infected. So now I've gone from a cough and sore throat keeping me up to Bailey keeping me up and this morning she decided she was just done sleeping at 6:00! I'm tired and I need a break.

Seriously, this recipe comes together in no time. The pasta is tender and flavorful because it's cooked in the pan with the taco seasoned meat, the zesty enchilada sauce, and chicken broth. Bailey and I love anything with black olives.

There's a lot of room for variation in this recipe as well. You could add some corn and black beans, switch out rice for the pasta, spice it up with some green chilies or jalapeno, swap the ground beef for ground turkey or even some shredded chicken... The possibilities are endless. Personally I can't wait to try it with chicken, black beans, and rice. That would make an excellent dip for some Frito's or tortilla chips. As I've said before, make it your own.

Skillet Enchilada Pasta

Source: No. 2 Pencil

1 Tbsp olive oil
1 lb lean ground beef (you could also use ground turkey)
2 Tbsp taco seasoning (or 1 packet taco seasoning)
salt and pepper
2 cloves garlic, minced
2 cups chicken broth
1 (10 oz) can red enchilada sauce
8 oz dry rotini pasta (or any pasta shapes)
8 oz colby jack cheese, shredded
black olives (optional)
green onions (optional)

Heat the olive oil in a large skillet over medium heat.

Add the meat and cook until no longer pink.

Season the meat with salt and pepper and break it up (or scramble it) as it cooks.

Add the garlic and taco seasoning and stir to combine.

Pour in the chicken broth, enchilada sauce, and pasta. Bring to a boil, then reduce to a low simmer and cover.

Cook until the pasta is tender, about 15 minutes, stirring occasionally. Remove the skillet from the heat and stir in 1 cup of the cheese.

Sprinkle the remaining cheese on top.

Give the cheese a few minutes to melt.

Serve with black olives and sliced green onions if desired.