ONE PAN ENCHILADA PASTA

2 tablespoon of extra virgin olive oil

2 cloves of garlic, minced

1/2 of a small onion, diced

1.25 pounds of ground meat

1 env. taco seasoning

2 cups of low-sodium chicken broth

1 19oz can of red enchilada sauce

8oz (about 2 1/2 cups) of dried rotini pasta

2 cups of freshly shredded Colby Jack cheese

green onions

black olives

1. In a large skillet or sauté pan, sauté garlic and onions in olive oil over medium low heat until softened.

2. Add ground meat and cook, breaking meat up with a wooden spoon until browned.

3. Add taco seasoning

4. Add pasta, chicken broth and enchilada sauce to pan.

5. Bring to a boil, then reduced heat to low and cover.

6. Cook on low, with pan covered for about 15 minutes.

7.    Remove lid and let simmer for additional 5 minutes until pasta is tender and sauce has reduced.

8. Remove from heat and stir in 1 cup of cheese.

9. Top pasta with additional cup of cheese until melted.

10. Garnish with black olives and green onions.