Single Pot Tex-Mex Pasta (Printable Version)
# What You’ll Need:
01 -
1 tablespoon cooking oil.
02 -
1 pound ground beef (low fat).
03 -
1 medium onion, chopped.
04 -
3 cloves garlic, crushed.
05 -
1 (1 ounce) pack taco mix.
06 -
2 ¼ cups rotini pasta, uncooked (8 ounces).
07 -
2 cups water.
08 -
2 (10 ounce) cans enchilada sauce (red).
09 -
2 cups shredded colby jack.
# Steps To Make It:
01 -
Heat oil and cook beef with onion for 5-7 minutes until meat browns fully. Pour off extra fat.
02 -
Add garlic and taco mix. Stir for 1-2 minutes until you smell the spices.
03 -
Pour in pasta, water, and red sauce. Bring to a bubble then lower heat and put lid on for 10-15 minutes.
04 -
Turn off heat, mix in shredded cheese and dish up.
# Extra Notes:
01 -
Go for low-fat beef to cut down on grease.
02 -
Stays good in fridge for 3-4 days.
03 -
You can store in freezer up to 3 months.