This Enchilada Pasta is one of those super quick, super easy, go-to, week night dinners.
Ground beef, turkey, or chicken will all work well with this recipe. This is one of those dishes I can prepare that I know my daughter won’t groan when I tell what’s for dinner.
1 lb. Ground Beef, Turkey, or Chicken
1 Onion, chopped
1/2 teaspoon Garlic Powder
1 – 2 teaspoons Cumin, to taste (I lean towards the 2)
1 can Diced Tomatoes (I often use fire roasted)
1 can diced Green Chiles
1 28 oz. can Enchilada Sauce
1 12 oz. pkg Pasta
Shredded Jack and Cheddar Cheese
Brown the ground meat with the chopped onion. Drain off any excess grease if necessary. Add the garlic powder, cumin, and green chiles. Stir for a moment. Add the diced tomatoes and enchilada sauce. Simmer for 5-10 minutes on medium low heat.
Cook the pasta while the sauce is coming together. Add the pasta to the sauce and stir well. It is ready to serve or you can simmer a few more minutes.
Dish some Enchilada Pasta on a plate. Everyone can top with as much (or little) cheese, sour cream, and olives as they like. That easy.
* I like to use the Veggie Penne pasta.