One Skillet Enchilada Pasta
- 2 Tbsp olive oil
- 2 cloves minced garlic
- 1 cup diced yellow onion
- 2 cups Secret Recipe Taco Filling
- 14 oz can chicken broth
- 2 cups red enchilada sauce
- 3 cups dried rotini pasta
- 2 cups Colby Jack cheese, shredded (plus more for garnish)
- Garnish with black olives, green onions, tomatoes, and sour cream
- In a large skillet with a lit, saute garlic and onions in olive oil over medium heat until soft.
- Add Secret Recipe Taco Filling and stir until warmed.
- Add pasta, broth, and enchilada sauce to pan.
- Bring to a boil and reduce heat to low and cover with a lid.
- Simmer for 10-15 minutes until pasta is tender.
- Remove lid and stir in 1 cup shredded cheese.
- Remove from heat and top with remaining 1 cup cheese. Let stand 5 minutes.
- Serve with black olives, green onions, tomatoes, and sour cream.
- ENJOY!