Ingredients
- 1 pound of rotini noodles (you can use other shapes if you like)
- 1 can of enchilada sauce or homemade (a 19 ounce can works best if you can find it. If you can only find the 28 ounce size you can freeze the extra or add less stock and use the entire can)
- 1 pound ground meat
- 1/2 of a small onion diced
- 3 cloves garlic diced
- 2 cups of chicken stock
- 2 cups shredded cheese
- 1 can of olives sliced
- 2 tablespoons taco seasoning
- 4 green onions diced (reserve one for garnish if you like)
Directions
In a large skillet or pan saute you ground meat, taco seasoning, onions and garlic. (If you buy your meat in bulk you can cook it all up and then put your cooked meat in freezer bags with 3 cups of meat in a bag freeze it and have it all ready to go.) If your meat has a lot of fat drain fat off before continuing. After your meat is cooked and drained add the rest of the ingredients to your pot except the cheese. Bring it all to a boil cover it and cook on medium low for 15 minutes. Stir it a few times to make sure the noodles aren’t sticking to the bottom. Remove from the heat and mix in cheese. Garnish plate with green onions and sour cream. If you want a creamier pasta you can stir in some sour cream. with the cheese.
