In case I haven’t professed my love of skillet dinners before, I’m doing it right now. I love, love, love them and am always on the look out for fabulous new skillet dinner recipes.
This particular one was a huge hit at our house the other night. My boys literally inhaled it. They did manage, however, to stop shoveling it in their mouths long enough to shout out comments like; “holy crap this stuff is good,” “Mom, can I have seconds,” “I love this stuff,” . . . am I getting my point across yet that this skillet dinner rocks?!
It’s Mexican meets Italian and it totally works! You’ve got the fabulous flavor of enchiladas combined with delicious, comforting pasta! This skillet dinner is delicious and couldn’t be easier to make. You’ve got to try it!Print
- 2 tablespoon of extra virgin olive oil
- 2 cloves of garlic (, minced)
- 1/2 of a small onion (, diced)
- 1 lb. ground turkey or beef
- 1 pkg. taco seasoning
- 1/2 tsp. black pepper
- 1 tsp. cumin
- 2 cups chicken broth
- 2 cans ((10 oz) red enchilada sauce)
- 8 oz (about 2 1/2 cups) of dried rotini pasta
- 2 cups of freshly shredded Colby Jack cheese ((or any cheese of your choice))
- green onions
- black olives
- In a large skillet, sauté garlic and onions in olive oil over medium low heat until softened. Add ground turkey or beef and cook, breaking meat up with a wooden spoon until browned. Stir in pepper and cumin. 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. 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.
Recipe Source: Adapted from No. 2 Pencil