One Pan Enchilada Pasta


We like this.  It’s all Mexicany and Italiany and really pretty easy.  We substituted Quorn Grounds for the turkey but generally keep everything else the same.  I think….


  • 2 tablespoon of extra virgin olive oil
  • 2 cloves of garlic, minced
  • 1/2 of a small onion, diced
  • 1.25 pounds of taco seasoned ground turkey meat or 1.25 pounds of lean ground beef and packet of low-sodium taco seasoning
  • 2 cups of low-sodium chicken broth
  • 1 19oz can of red enchilada sauce
  • 8oz (about 2 1/2 cups) of dried rotini pasta
  • 2 cups of freshly shredded Colby Jack cheese
  • green onions
  • black olives


  • In a large skillet or sauté pan, sauté garlic and onions in olive oil over medium low heat until softened.
  • Add ground turkey meat and cook, breaking meat up with a wooden spoon until browned.
  • Once turkey meat is cooked through, 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.
  • Then 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.