Gluten-Free One Pot Enchilada Pasta
Servings: 6 servings
Calories: 374kcal
Ingredients
- 1 pound lean ground beef or ground turkey
- ½ white or yellow onion , diced
- 1 (4 ounce) can Hatch diced green chilies
- 1 (1 ounce) packet gluten free taco seasoning
- 1 (15 ounce) can Hatch Red Enchilada Sauce
- 2 cups gluten free chicken broth
- 2 cups gluten free penne or other short pasta
- ½ cup sour cream , plus more for serving if desired
- 2 cups shredded Mexican cheese blend
Optional toppings:
- Cilantro
- Diced tomatoes or halved grape tomatoes
- Avocado slices
- Sliced black olives
Instructions
- Brown the ground meat in a large skillet with a lid over medium heat, about 5 minutes. Add the onions, Hatch chilies, and taco seasoning and cook, stirring occasionally, for 3 minutes. Add the enchilada sauce and chicken broth and bring to a boil. Add the pasta and cook, stirring occasionally for 10-12 minutes or until the pasta is cooked and the sauce has thickened.
- Stir in the sour cream and ½ cup cheese. Sprinkle the remaining cheese on top, cover the pan, turn off the heat and let sit until the cheese melts.
- Garnish with additional toppings as desired.
Nutrition
Calories: 374kcal | Carbohydrates: 27g | Protein: 30g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 1670mg | Potassium: 358mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1302IU | Vitamin C: 12mg | Calcium: 276mg | Iron: 2mg