Simply Delicious

One-Pot Taco Pasta

Time: 30 minutes

Yield: 6 servings

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!

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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.

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