Ingredients

The following ingredients have 4 Servings
  • 1 pound ground beef (extra lean)
  • 1 large onion (chopped)
  • 2 cloves garlic (minced)
  • 2 tablespoon taco seasoning
  • 4 cups chicken broth (low sodium, or beef broth)
  • 8 ounce pasta (uncooked, such as mafalda, fusilli, rotini, penne, mini shells or elbow)
  • 1 cup enchilada sauce
  • 1 cup Mozzarella cheese (shredded)
  • 2 cups cheddar cheese (shredded)
  • 1 tablespoon parsley (chopped, for garnish)

Instruction

  • Add the ground beef to a large skillet or Dutch oven and cook over medium-high heat for 3 minutes. Add the onion, garlic and taco seasoning to it, stir and cook for an additional 5 minutes until the onion softens and becomes translucent.
  • 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 parsley and serve immediately.