Cheesy Taco Pasta
User Reviews
4.8
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
6 people
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Calories
558 kcal
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Course
Main Course
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Cuisine
Tex-Mex
Cheesy Taco Pasta
Description
This recipe starts by sautéing ground chicken with chopped onion, red bell pepper, garlic, and taco seasoning until the meat is evenly browned and the vegetables soften. Adding chicken broth, uncooked pasta, and enchilada sauce creates a flavorful cooking liquid in which the pasta cooks directly, absorbing the seasonings and sauce.
As the pasta finishes cooking, a mixture of mozzarella and cheddar cheeses is stirred in to add creaminess and cheesy richness. More cheese is added on top at serving to enhance texture and flavor. Garnishes like fresh cilantro or green onions contribute a fresh herbal contrast that complements the spiced pasta.
This one-pot meal provides a filling dinner that combines Mexican-inspired flavors with comforting pasta. The notes emphasize not precooking the pasta, as it will soak up the sauces and broth during cooking, resulting in a creamy texture native to this dish.
Ingredients
- 1 pound ground chicken
- 1 tablespoon olive oil
- 1 yellow onion chopped
- 1 red bell pepper chopped
- 6 cloves garlic chopped
- 2 tablespoons taco seasoning
- 4 cups chicken broth
- 10 ounces pasta
- 1 cup enchilada sauce
- 1 cup mozzarella cheese shredded
- 2 cups cheddar cheese shredded
- cilantro fresh, and/or green onions for garnish
Instructions
- Heat the olive oil in a shallow dutch oven over medium high heat. Add the ground chicken to the Dutch oven and cook over medium-high heat for 5-7 minutes. Add the onion, bell pepper, garlic and taco seasoning to it, stir and cook for an additional 5 minutes until the onion softens and becomes translucent and the meat starts to brown.
- Add the chicken broth, pasta and enchilada sauce to the pot and stir well. Bring to a boil then turn down the heat to a medium and cook for about 15 minutes or until the pasta is cooked through, stirring occasionally.
- Combine the mozzarella cheese with the cheddar cheese and add about 2 cups of it to the skillet and stir it well. Turn off the heat and top with remaining cheese. Garnish with cilantro and serve.
Notes
- Do not pre-cook the pasta; cooking it directly in the broth and enchilada sauce allows it to absorb maximum flavor and creates a creamy texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 558 kcal
% Daily Value*
| Calories | 558kcal | 28% |
| Carbohydrates | 45g | 15% |
| Protein | 35g | 70% |
| Fat | 27g | 42% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.05g | 3% |
| Cholesterol | 121mg | 40% |
| Sodium | 1409mg | 59% |
| Potassium | 652mg | 14% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 1473IU | 29% |
| Vitamin C | 29mg | 32% |
| Calcium | 392mg | 39% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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