Enchilada Pasta Bowl Recipe

Name: Enchilada Pasta Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small onion, chopped; 2 clove Garlic minced; 1 lb Ground turkey; 1 tbsp olive oil; 1 packages Taco seasoning (optional); 19 oz can of red enchilada sauce; 2 cup chicken stock; 8 oz pasta not long noodles; 2 cup shredded cheese; 1/2 bunch green onions chopped; 1 can Sliced olives; 1 Sour cream; 1 avocado

Servings: persons

1 small onion, chopped
2 clove Garlic minced
1 lb Ground turkey
1 tbsp olive oil
1 packages Taco seasoning (optional)
19 oz can of red enchilada sauce
2 cup chicken stock
8 oz pasta not long noodles
2 cup shredded cheese
1/2 bunch green onions chopped
1 can Sliced olives
1 Sour cream
1 avocado

1
Heat oil in large pot, place onions and garlic in pan and cook until translucent.
2
Add ground turkey or beef if you prefer to pan and break up as you brown the meat.
3
Season with taco seasoning or salt and pepper to taste.
4
Add all liquid and bring to a boil, stir occasionally so as not to burn the enchilada sauce.
5
Once boiling add pasta and cook until al dente, see package instructions for specific time for pasta chosen.
6
Add in 1 cup of the cheese and stir.
7
Turn off heat, top with remaining cheese, green onions and olives.
8
Cover pan for 5 minutes to allow cheese to melt.
9
Serve topped with sour cream and avocados.

961

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 small onion, chopped, 2 clove Garlic minced, 1 lb Ground turkey, 1 tbsp olive oil, and more.

Yes, Enchilada Pasta Bowl falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Enchilada Pasta Bowl

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