One Pot Enchilada Rigatoni Recipes
ONE-POT ENCHILADA PASTA
I love this cozy enchilada pasta dish because it is ready in less than 30 minutes and is full of healthy ingredients-just what a busy weeknight meal calls for. -Nora Rushev, Reitnau, AA
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a Dutch oven or large skillet, combine the first 9 ingredients. Bring to a boil; reduce heat. Simmer, uncovered, until pasta is al dente and sauce has thickened slightly, 12-15 minutes. Add cheese; stir until melted. Serve with desired toppings.
Nutrition Facts : Calories 444 calories, Fat 5g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 1289mg sodium, Carbohydrate 84g carbohydrate (8g sugars, Fiber 8g fiber), Protein 18g protein.
ONE-POT ENCHILADA RICE RECIPE BY TASTY
Here's what you need: oil, minced garlic, red onion, bell pepper, tomato, water, rice, black beans, fresh cilantro, tomato sauce, chili powder, cumin, salt, pepper, shredded cheese, avocado
Provided by Merle O'Neal
Categories Dinner
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 400ºF (200ºC).
- Put oil in a cast-iron skillet over medium heat. Add garlic and onion to skillet and stir until garlic is slightly golden and onion has softened.
- Add pepper and sauté 2-3 minutes or until peppers have softened.
- Add tomatoes and sauté 1 minute.
- Remove sauteed vegetables and set aside.
- Pour water into the skillet and wait for it to come to a boil.
- Add rice and stir for 12-15 minutes until rice is fluffier but still slightly tender.
- Make a circle in the center of the rice and add your sautéed vegetables and black beans to the skillet and mix.
- Add cilantro, tomato sauce, chili powder, cumin, salt, and pepper, and stir.
- Add cheese on top (optional).
- Bake in a preheated oven for 20-25 minutes.
- Allow to cool for 5 minutes.
- Garnish with cilantro and avocado (optional).
- Enjoy!
Nutrition Facts : Calories 283 calories, Carbohydrate 36 grams, Fat 11 grams, Fiber 7 grams, Protein 9 grams, Sugar 7 grams
ONE-PAN ENCHILADA PASTA
Great flavors come together in one fuss-free pan for this Tex-Mex-inspired meal.
Provided by Deborah Harroun
Categories Entree
Time 43m
Yield 4
Number Of Ingredients 9
Steps:
- Heat the olive oil in a large skillet over medium heat. Add the onion and cook until softened and starting to brown, about 5 minutes. Add the garlic and cook until fragrant, another 30 seconds to 1 minute. Add in the chicken and stir to combine.
- Open both cans of enchilada sauce and pour them into the skillet. Add the chicken broth, then the pasta. Stir to combine. Cover the pan and cook over medium heat for 15 minutes, stirring once or twice. Uncover the pan and cook an additional 5 minutes, or until most of the liquid has been absorbed. Turn the heat to low and stir in 1 cup of the cheese. Top the pasta with the remaining 1/2 cup of cheese and cover the pan until the cheese has melted, about 3 minutes.
- Serve topped with desired toppings.
Nutrition Facts : Calories 620, Carbohydrate 61 g, Cholesterol 105 mg, Fat 2, Fiber 3 g, Protein 39 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 1220 mg, Sugar 5 g, TransFat 1/2 g
ONE-POT TACO RIGATONI
All the goodness of a taco in a cheesy pasta dinner that only requires one dish.
Provided by Karly Campbell
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Heat 10-inch skillet over medium heat. Add beef; cook until brown, crumbling as it cooks.
- Add taco seasoning mix, stirring to coat beef. Add pasta, chiles, salsa and water, stirring to combine. Heat to boiling; reduce heat to simmering. Cover; cook about 15 minutes, stirring every 5 minutes, until pasta is tender.
- Remove from heat; stir in cheese. Cover; let stand about 2 minutes or until cheese is melted.
- Sprinkle with cilantro just before serving.
Nutrition Facts : Calories 630, Carbohydrate 73 g, Cholesterol 100 mg, Fat 1, Fiber 3 g, Protein 39 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1940 mg, Sugar 8 g, TransFat 1/2 g
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