One Pan Enchilada Pasta

I love easy meals especially if I can make them healthy and I have been craving anything Mexican so this definitely tickled my fancy :) great 30 minute meal for when you don't want a lot of extra work in the kitchen and you don't want all the unknowns in hamburger helper.

Sorry no pictures for this one, I'll have to snap a couple the next time I make it.

Ingredients

• 2 tablespoon of extra virgin olive oil
• 2 cloves of garlic, minced
• 1/2 of a small onion, diced
• 1.25 pounds lean ground beef (or ground turkey)
• 1 packet of low-sodium taco seasoning (or homemade seasoning)
• 2 cups of low-sodium chicken broth
• 1 19 oz can of red enchilada sauce
• 8 oz (about 2 1/2 cups) of dried rotini pasta (We used the pasta that is like 25% veggie)
• 2 cups of freshly shredded Colby Jack cheese
• green onions
• black olives
• Onion, tomato, lettuce, sour cream, hot sauce... All optional of course but I make mine like real enchiladas with all the fun stuff on top. 

Instructions

1. In a large skillet or sauté pan, sauté garlic and onions in olive oil over medium low heat until softened.
2. Add ground beef and cook, breaking meat up with a wooden spoon until browned.
3. Once ground beef is cooked through, add taco seasoning, pasta, chicken broth and enchilada sauce to pan.
4. Bring to a boil, then reduce heat to low and cover.
5. Cook on low, with pan covered for about 15 minutes.
6. Then remove lid and let simmer for additional 5 minutes until pasta is tender and sauce has reduced.
7. Remove from heat and stir in 1 cup of cheese.
8. Top pasta with additional cup of cheese and melt under broiler for a minute or two, or place lid back on pan and let heat from the pasta melt the cheese.
9. Garnish with black olives and green onions.
10. Serve with whatever yummy topping you enjoy on your enchiladas.