Ingredients

The following ingredients have 6 Servings
  • 1 Tbsp. olive oil
  • 2 cloves garlic (diced)
  • 1/2 of a small yellow onion (chopped)
  • 12-19 oz. enchilada sauce
  • 1 10 oz. can Rotel
  • 2 C. water
  • 2 C. pasta
  • 1-2 Tbsp. taco seasoning (depending on how spicy you like it)
  • 1 15 oz. can black beans, drained and rinsed
  • 1.25 lb. cooked meat (I used chicken... See Note below)
  • 2 C. shredded cheddar cheese (I always use Tillamook)
  • Green onions (olives, roma tomatoes, and cilantro to garnish)
  • NOTE: You can use anywhere between 1 pound and 1.5 pounds

Instruction

  • 1. In a large pot, heat olive oil on medium high. Add onions and garlic and let brown while stirring occasionally.
  • 2. Add enchilada sauce, Rotel and water. Bring to boil.
  • 3. Add pasta and taco seasoning. Stir, cover and let cook for 5 minutes.
  • 4. Add black beans and chicken, stir and let cook for 5 more minutes or until pasta is cooked.
  • 5. Stir in 1 cup shredded cheese then remove from heat.
  • 6. Sprinkle the final cup of cheese over the top and serve. Feel free to add green onions, olives, Roma tomatoes and cilantro for extra flavor and color!