Easy One Pot Venison Enchilada Pasta
All of the flavors of enchiladas in one pot with half the work. This venison enchilada pasta is filled with venison seasoned to perfection, onion, pasta, cheese and cooked right in the enchilada sauce.
- Prep Time: 0-5 minutes
- Cook Time: 25-30 minutes
- Total Time: 30-35 minutes
- Yield: 5 servings 1x
Ingredients
Scale
- 1 pound Ground Venison (you can also double this)
- 1 Small Diced Onion
- 1 Taco Seasoning Packet (or 2 tablespoons Homemade Taco Mix)
- 1 (14.5 ounce) Can Mild Red Enchilada Sauce
- ~28 ounces Beef Broth
- 1 Can Hotel
- ½ pound rotini or elbow pasta,
- 1.5 cups Shredded Cheddar or Colby Jack Cheese
Optional Toppings
- Chopped Fresh Cilantro
- Diced Tomatoes
- Additional Shredded Cheese
- Jalapeños
Instructions
- Heat pot over medium high heat. Spray with nonstick cooking spray, then add in onion and ground venison and cook until venison is mostly browned. Break up the meat as it cooks.
- Once the venison is browned, drain any fat with a paper towel and season with taco seasoning. Mix well.
- Add in enchilada sauce, beef broth, and rotel and bring to a boil.
- Stir in pasta. Cover and cook until pasta is tender, stirring occasionally to prevent sticking.
- Mix in shredded cheese until melted and serve with your desired toppings.
Find it online: https://jenndanella.com/easy-one-pot-venison-enchilada-pasta/