One Pan Enchilada Pasta

Ainesosat

• 1 oz 25% less sodium taco seasoning
• 1/2 cup part skim mozzarella cheese
• 1 lb 93/7 lean ground beef
• 15 oz red enchilada sauce
• 2 cups low sodium chicken broth
• 2 1/2 cups rotini pasta
• 2 cloves garlic, minced
• 1/2 pieni onion, chopped
• 1/2 kuppi water

Ohjeet

1. In a large skillet, cook ground beef, onion, and garlic over medium-low until browned. Add the taco mix and follow directions on the package.
2. Add the dry pasta, chicken broth, water, and enchilada sauce to pan. Bring to boil, then reduce heat to low and cover. Cook on low, with pan covered for about 15 minutes.
3. Remove lid and let simmer for additional 5 minutes until pasta is tender and sauce has reduced. Remove from heat. Stir in cheese until melted. Serve.