About
When pasta night and Taco Tuesday overlap, it's time to make a delicious fusion! One-Pot Taco Pasta is zesty, spicy taco chicken, vibrant enchilada sauce, and classic melty cheeses mixed with classic bow tie pasta for a meal that's even heartier than your standard taco! This is a snap to make, and it delivers your favorite Tex-Mex flavors in a novel and tasty new way! One-Pot Taco Pasta is fast on flavor and even faster when it comes to clean-up!
Ingredients
- 1 tablespoon olive oil
- 1 pound ground chicken
- 1 yellow onion, chopped
- 1 red bell pepper, chopped
- 6 cloves garlic, chopped
- 2 tablespoons taco seasoning
- 4 cups chicken broth
- 10 ounces bow tie pasta
- 1 cup enchilada sauce
- 1 cup mozzarella cheese, shredded
- 2 cups cheddar cheese, shredded
- cilantro, optional, to taste, chopped, for garnish
- green onions, optional, to taste, chopped, for garnish
Directions
Step 1 -In a shallow Dutch oven over medium-high heat, add the olive oil.
Step 2 -Add the ground chicken to the hot oil and cook, while crumbling, until it is no longer pink, about 5-7 minutes.
Step 3 -Add the onions, the bell peppers, the garlic, and the taco seasoning to the ground chicken and cook, while stirring, until the onions are softened and translucent, about 5 minutes.
Step 4 -Add the chicken broth, the pasta, and the enchilada sauce to the chicken mixture and stir well to combine.
Step 5 -Bring the chicken mixture to a boil.
Step 6 -Reduce the heat to medium and simmer the chicken mixture until the pasta is al dente, about 15 minutes.
Step 7 -In a medium bowl, add the mozzarella cheese and the cheddar cheese and stir to combine.
Step 8 -Add 2 cups of the cheese mixture to the chicken mixture and stir well until combined.
Step 9 -Turn off the heat.
Step 10 -Sprinkle the remaining cheese mixture on top of the chicken mixture.
Step 11 -Serve garnished with the cilantro and the green onions.
