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One-Pan Enchilada Pasta

December 9, 2013 by Melissa 92 Comments

I have the newest addition to my line up of one-pot meal. This One-Pan Enchilada Pasta is absolutely delicious. This recipe is a combination of my Skillet Enchiladas and my One-Pot Cheeseburger Casserole. Both of these recipes are reader favorites, and I know your family will love this one too. One-Pan Enchilada Pasta is a great weeknight dinner and is on the table in less than 30 minutes. The flavors of enchiladas with the family friendly comfort of pasta. This recipe is sure to make it into your regular rotation. Its just so quick and easy, and we always have these ingredients on hand.

One-Pan Enchilada Pasta

 

 

Start by sautéing onions and garlic in olive oil. Then brown ground taco turkey meat, breaking up as it cooks. I use the Jennie-O Lean Taco Seasoned Ground Turkey for this recipe. I really love the flavor and and we use it often for our weeknight taco dinners. If you can’t find the taco seasoned turkey meat, you can substitute plain ground turkey or ground beef and either use a low-sodium taco seasoning packet or your own taco seasonings from the cupboard. This recipe is really flexible!

 

 

One Pan Enchilada Pasta

 

Once the ground turkey is cooked through, add pasta, low-sodium chicken broth, and enchilada sauce to pan. Bring the mixture to a boil, then reduce heat to low and cover. Cook covered on low for about 15 minutes. Then remove lid and cook uncovered for about 5 more minutes.

One Pan Enchilada Pasta

 

Then you have this absolutely delicious mixture. Techinally, you could stop right here. But I really think enchiladas need plenty of cheese!

One Pan Enchilada Pasta

 

 

Stir in 1 cup of freshly shredded cheese. I used Colby Jack because I love the way it melts! Then sprinkle additional cup of cheese on top. To melt the cheese, either run it under the broiler for a minute to two, or just cover and let the heat from the pasta melt the cheese.

One Pan Enchilada Pasta

 

Sprinkle with green onions and black olives, if you love them like me. My husband is not a fan of olives, so he takes his portion without.

 

One Pan Enchilada Pasta

When I was testing this recipe, I was not sure about the combination of enchilada sauce and pasta, but this is absolutely delicious! I’m so thrilled I tried this combination and I know your family will love it!

Kitchen tools you will need to make this recipe:

Links are to the products I use and love in my kitchen.

Stainless Steel Saute Pan

Cutting Board

Chef’s Knife

Box Grater

 

Print
One-Pan Enchilada Pasta
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
Servings: 4 -6
Ingredients
  • 2 tablespoon of extra virgin olive oil
  • 2 cloves of garlic minced
  • 1/2 of a small onion diced
  • 1.25 pounds of taco seasoned ground turkey meat or 1.25 pounds of lean ground beef and packet of low-sodium taco seasoning
  • 2 cups of low-sodium chicken broth
  • 1 19 oz can of red enchilada sauce
  • 8 oz about 2 1/2 cups of dried rotini pasta
  • 2 cups of freshly shredded Colby Jack cheese
  • green onions
  • black olives
Instructions
  1. In a large skillet or sauté pan, sauté garlic and onions in olive oil over medium low heat until softened.
  2. Add ground turkey meat and cook, breaking meat up with a wooden spoon until browned.
  3. Once turkey meat is cooked through, add pasta, chicken broth and enchilada sauce to pan.
  4. Bring to a boil, then reduced heat to low and cover.
  5. Cook on low, with pan covered for about 15 minutes.
  6. Then remove lid and let simmer for additional 5 minutes until pasta is tender and sauce has reduced.
  7. Remove from heat and stir in 1 cup of cheese.
  8. Top pasta with additional cup of cheese and melt under broiler for a minute or tow, or place lid back on pan and let heat from the pasta melt the cheese.
  9. Garnish with black olives and green onions.


 

If you like this recipe, you may also like some of my recent favorites:

Skillet Lasagna

Skillet Lasagna

One Pan Chicken Alfredo

One-Pan Chicken Alfredo

I’d love for you to keep up on my new projects and recipes. You can follow me on Facebook and Twitter. You can also find me on Pinterest, that’s my favorite place to hang out and I’d love to see you there.

Follow Me on Pinterest

 


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Filed Under: Dinner, Mexican, One-Pot Meals, Recipes

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Reader Interactions

Comments

  1. Melissa @ My Recent Favorite books

    December 10, 2013 at 6:53 pm

    This looks delicious! and so easy! =)
    Pinned to my Mexican Foods board.

    Reply
  2. Trish - Mom On Timeout

    December 10, 2013 at 7:24 pm

    This is definitely going on next week’s menu! Looks so yummy!

    Reply
  3. Jenn

    December 12, 2013 at 5:16 pm

    I made this tonight and it’s another winner! I am always so excited to see what you come up with next! Thanks for sharing!

    Reply
    • Melissa

      December 12, 2013 at 6:10 pm

      I’m so glad, Jenn! Thank you for taking the time to comment and let me know!!!

      Reply
  4. Kelli

    December 13, 2013 at 6:00 pm

    I just made this and it smells awesome! Haven’t eaten it yet, but I can’t wait to, haha.

    Reply
  5. Noelle

    December 17, 2013 at 8:15 pm

    I just made it too and it is delish! It’s like hamburger helper but better and for grownups. I added a little sour cream to mine which I thought was a yummy addition. Thanks for sharing.

    Reply
  6. Jen L.

    December 19, 2013 at 7:50 pm

    I made this tonight for dinner. Both my husband & I thought it was delicious!!! This recipe is a keeper!

    Reply
  7. Andrea A

    December 26, 2013 at 3:50 pm

    We make the skillet enchiladas and chicken alfredo at least once a month at our house. Looks like this is going in the rotation as well. Keep up the delicious work!

    Reply
    • Melissa

      December 28, 2013 at 8:41 am

      Thank you, Andrea!I love hearing that you are using these recipes!!!!

      Reply
  8. Kristen Duke

    January 1, 2014 at 5:35 pm

    Yum this sounds so tasty!! I love that it’s quick to make and only uses one pot – will be trying this soon!

    Reply
  9. Kristi

    January 5, 2014 at 3:12 pm

    I made this today for the first time. I’m not much of a cook, but this was pretty easy and it came out great! I will definitely try out more of your stuff! Thanks so much!!!

    Reply
  10. kristy

    January 7, 2014 at 5:13 pm

    made this tonight.. so good! i added sour cream to top it off and it was wonderful! Hubby had 3 servings!

    Reply
  11. Tina Tippin

    January 25, 2014 at 4:54 pm

    Wonderful comfort food. I too added sour cream just because I love it. A few dashes of tobacco sauce for me. Thank you for sharing your recipe and the love that went into it!

    Reply
  12. Tina Tippin

    January 25, 2014 at 4:58 pm

    Thank you for sharing this wonderful comfort food!! I too added sour cream because I love it and plashed a few dashes of tobacco sauce for good measure. Wonderful. Definite addition to our menu cycle.

    Reply
  13. Alx

    January 30, 2014 at 11:23 am

    I’m excited to try this out! I just want to confirm – you don’t cook the pasta beforehand? That is, it’s uncooked when it goes into the pot?

    Thanks!

    Reply
    • Melissa

      February 21, 2014 at 8:27 am

      Right! It goes in uncooked.

      Reply
  14. Kaylie @ Skinny Muffin

    February 4, 2014 at 4:30 pm

    Made this tonight and it’s so delicious! Thanks for the recipe! I vegetarian-ized it but I’m sure it’s delicious with meat, too!

    Reply
    • Millie

      January 23, 2015 at 10:06 pm

      if you don’t mind me asking, how did you do that?

      Reply
  15. Erica

    February 5, 2014 at 3:41 pm

    So delicious! Thank you for sharing!

    Reply
  16. Julie

    February 5, 2014 at 6:21 pm

    Made this tonight with a few alterations; homemade enchilada sauce, black beans and corn instead of ground meat for a vegetarian version. Works well with whole-wheat pasta. Thanks for sharing!

    Reply
  17. Margaret

    February 9, 2014 at 6:46 pm

    I skipped the ground turkey and added a drained can of black beans while simmering the pasta. Great way to add protein and perfectly complements an already delicious recipe!

    Reply
  18. Hannah

    February 10, 2014 at 4:33 pm

    Made this for dinner tonight and it was devine! Thanks for the recipe

    Reply
  19. Karisa

    February 18, 2014 at 5:08 pm

    My family loved the taste of this meal and I loved how easy it was to make!

    Reply
  20. Jessica

    February 21, 2014 at 9:38 am

    This looks great and I cannot wait to try it. Especially since it’s going to get warmer outside and I don’t really like turning the oven on when it’s hot. The only question I have is about the chicken broth. Is it mandatory in order to make it work? I only ask because even with the low sodium everything, it can still add up. I was just wondering if it would make a difference in taste or texture if I decided not to add it.

    Reply
    • Melissa

      February 26, 2014 at 11:51 am

      Hi Jessica,

      You can try substituting the chicken broth with water, I think you will loose some flavor, but it would definitely be lower in sodium! Since you are cooking the pasta in the same pan, you should keep the liquid ratios the same for this recipe. Let me know how it goes!

      Melissa:0)

      Reply
      • Lesa

        December 4, 2014 at 8:04 pm

        Jessica,

        If you are worried about the sodium you can make your own broth by boiling a chicken or turkey carcass down, which is what I had on hand and used from the freezer. You can also make your own taco seasoning using 1-2 teaspoons each of garlic powder, onion powder, cumin, paprika, and chili powder. That is what I had also, and it greatly reduces the sodium.

        Reply
  21. Jen

    March 15, 2014 at 4:00 pm

    Are you suppose to drain out any grease from the meat or leave that in?

    Reply
    • Melissa

      March 23, 2014 at 4:02 pm

      Hi Jen,

      In this recipe, I used ground turkey, which didn’t leave any fat to drain. If you are using a higher fat ground beef, you can drain off the extra fat if you prefer.

      Reply
  22. HappyLuckyBlessed

    March 27, 2014 at 5:20 pm

    Making this right now – smells amazing! Will let you know how it goes… Can’t wait!

    Reply
  23. christina

    April 7, 2014 at 5:00 pm

    A keeper for sure. Took suggestions from others and added corn and black beans. Also added red peppers, tomatoes, and jalapenos–a nice TeX Mex meal. Was still very liquidy after 15minutes, so had to boil longer. Adding plain Greek yogurt gives it the creaminess of sour cream but without the fat. Yum!

    Reply
    • Melissa

      April 9, 2014 at 10:16 am

      Sounds great! Yes, if you add veggies they will release water into the dish, so you would need to adjust liquids or the recipe like you did. Thanks for sharing!

      Reply
  24. Jewels

    April 10, 2014 at 4:05 pm

    I am ready to make this tonight can you just clarify if the pasta goes in dry or do I cook it first? Thanks

    Reply
    • Melissa

      April 11, 2014 at 9:14 pm

      Yes, the recipe calls for dried pasta.

      Reply
  25. Frannie

    April 14, 2014 at 6:59 pm

    I made this tonight. I reduced the broth by 1/2 a cup since I added a can of black beans and a small can of corn. I also reduced the total cheese to 1 cup. It was so delish!

    Reply
  26. Cortina

    April 17, 2014 at 2:34 pm

    I tried out this recipe a few nights ago. I liked the taste, but my sauce didn’t thicken at all. It was basically like soup. Just wondering if anyone else ran into this problem….it did seem like a lot of liquid to be added in the recipe.

    Reply
    • Melissa

      April 27, 2014 at 3:52 pm

      Make sure you cook the pasta in the dish, and not in a separate pan. The cooking pasta absorbed the liquid and thickens the sauce.

      Reply
  27. Fia

    April 19, 2014 at 5:05 pm

    Found this today on BuzzFeed, and decided to give it a try tonight. It’s awesome! Thank you!

    Reply
  28. Carlos

    April 22, 2014 at 10:39 am

    Just a quick question because I’ll be trying to make this for my girlfriend on our movie night. Can I just ask how I’ll make the chicken broth and is it okay if I just use a can of enchilada sauce? Thank you so much!! Just looking at the pictures makes me drool already 🙂

    Reply
    • Melissa

      April 22, 2014 at 5:15 pm

      Hi there!

      You can find chicken broth on the canned foods aisle, next to the soups. Just follow the directions, and it will be great!!! Happy movie night!

      Reply
  29. Chelsea

    April 22, 2014 at 7:54 pm

    I found this link on Buzzfeed and decided to try it for dinner tonight. It’s a HUGE hit in our house and definitely going on our list of quick/easy/cheap meals!

    Reply
  30. Jocelyn

    April 23, 2014 at 1:39 pm

    Made this last night, it was super delicious! Easy enough for this dumb cook and filling too.

    Future makers, keep in mind one can of enchilada sauce means one LARGE can! I read right past that – didn’t even know that enchilada sauce came in 19oz cans! Luckily I bought two small cans to have one in the pantry 🙂

    Reply
  31. Hailey

    April 24, 2014 at 5:31 pm

    What’s the oven temp supposed to be?

    Reply
  32. Raquel

    April 25, 2014 at 10:52 am

    Just took the first bit from this recipe… SO delicious!! and easy to make. I’m pretty sure my boyfriend is gonna love this when he tries it. Thank you!

    Reply
  33. Jay

    April 28, 2014 at 6:20 am

    How much does this make? Should I double this to make a whole pound of pasta? Is that necessary?

    Reply
    • Melissa

      April 28, 2014 at 9:49 am

      This recipe feeds 4-6 people.

      Reply
  34. Kimmie

    April 28, 2014 at 7:14 pm

    HOLY COW!! Just made this for dinner and it was SOOOOOO good! Thanks for an awesome recipe. My husband rated it a 5 star recipe (out of 5 stars!!) I followed recipe exactly, except I used wide noodles instead, because its what I had on hand. I also added a dollop of sour cream on top. Best skillet meal yet!!

    Reply
  35. Madhavi

    April 29, 2014 at 3:16 am

    I made this over the weekend for my boyfriend, and we both loved it so much! Substitued the beef for diced chicken breast, and it turned out lovely!

    Definitely going to be trying some of your other recipes soon.

    Reply
  36. Madhavi

    April 29, 2014 at 3:18 am

    Made this over the weekend for the boyfriend, and we both loved it so much. Substituted the beef for diced chicken breast, and it turned out delicious!

    Definitely going to be trying out some of your other recipes.

    Reply
  37. Sourire

    May 13, 2014 at 2:31 pm

    Late comment I know, but I just wanted to say thanks for the great recipe. This was perfect for make-ahead work meals (or just lazy days). I made up a full batch (used whole wheat pasta so I added some additional water), cooked it just a bit less than the directions said and portioned it out into freezable containers. I then added the cheese, let them cool and stuck them in the freezer. Re-heated perfectly for work. Next time I may try to add some finely diced veggies into the mix like I always do with normal meat sauces. Also might try the corn and black beans suggestions from the comments.

    Reply
  38. Michelle

    May 13, 2014 at 6:30 pm

    I found this on Pinterest, and made it tonight for dinner. I loved it!! I used whole wheat noodles and homemade enchilada sauce (http://michellesnewrecipes.blogspot.com/2014/01/red-enchilada-sauce.html) and it was perfect! Mine was ready after 13 minutes of covered cooking and 3 minutes of uncovered (at the end). We topped ours with guacamole and some salsa!

    Reply
  39. Renee

    May 14, 2014 at 3:53 pm

    I’m so excited to make this tonight! I’m not much of a chef but I think I can handle it. I’ll at least make the attempt. One question, I have a cast iron skillet and I was planning on using that but I don’t have a lid for it….is it totally necessary to keep the dish covered to cook the pasta?

    Reply
    • Melissa

      May 19, 2014 at 1:09 pm

      Yes, you do need a lid. The sauce will reduce too much if it’s not covered. Can you use a lid from another pot? Hopefully that will work in a pinch! Good luck!

      Reply
  40. candace

    May 17, 2014 at 8:25 pm

    I just made it and it was really good except it was spicy!

    Reply
  41. Carrie

    August 11, 2014 at 3:42 pm

    I accidentally cooked the pasta first. Is it ruined?

    Reply
    • Melissa

      August 13, 2014 at 5:36 pm

      You can try cutting back on the sauce. Hope it worked out ok!

      Reply
  42. Megan @ Our Pinteresting Family

    August 19, 2014 at 8:39 am

    I am going to try this out tonight. I am excited I already have all the ingredients on hand. Thanks for sharing.

    Reply
    • Melissa

      September 7, 2014 at 12:14 pm

      Let me know how it turned out! xo

      Reply
      • Megan+We've had it twice. I love it!@+Our+Pinteresting+Family

        September 16, 2014 at 4:58 am

        We’ve had it twice. We all loved it.

        Reply
  43. Kerry

    August 23, 2014 at 5:29 pm

    I just made this for dinner tonight and it was sooo good! I used regular ground turkey and added taco seasoning. I also used whole wheat pasta. All in all it was delicious!!

    Reply
  44. Jme

    August 28, 2014 at 3:36 pm

    Didnt see anything that said when to put the taco seasoning in?

    Reply
    • Melissa

      August 29, 2014 at 9:57 am

      Hi there!

      In this recipe, I used seasoned turkey meat. But if you are going to substitute taco seasoning, I would add it when adding the chicken broth and enchilada sauce. I would recommend using low-sodium taco seasoning. Thanks for the question!

      Reply
  45. Gina Crosley-Corcoran

    September 3, 2014 at 5:19 pm

    Thank you SO MUCH for this. I made it tonight and my kids say it’s the best thing I’ve ever made. They devoured it. Easy, cheap, and delicious.

    Reply
  46. Noelle

    September 10, 2014 at 8:38 pm

    Made this tonight, and it was so good! Thanks so much for sharing 🙂

    Reply
  47. Sara

    September 17, 2014 at 8:58 am

    Made this last night and my husband and I both loved it. It’ll definitely be in the rotation. Thanks!

    Reply
  48. Ros

    October 27, 2014 at 1:43 pm

    Hi there! I loved the recipe!! I was wondering have you tried to do this in the slow cooker? I was thinking about trying to figure out if you could….I loved your burrito bowl you converted from the one pot to slow cooker! 🙂

    Reply
    • Melissa

      November 10, 2014 at 12:58 pm

      Thank you! I haven’t worked on this one yet, but that’s a great idea!

      Reply
  49. Danie

    November 5, 2014 at 3:10 am

    What a pity I can’t buy Jennie-O Lean Taco Seasoned Ground Turkey in Germany… have to look for something similar to this. Sounds delicious!

    Reply
  50. Ashley

    November 17, 2014 at 4:58 pm

    Awesome dish! Super easy and super delicious. Will definitely be making this again! Thank you!

    Reply
  51. Kathy

    February 21, 2015 at 7:40 pm

    Melissa, I made this dish tonight and it was easy and wonderful. I found an easy recipe for enchilada sauce and used that instead of canned. I was a little worried because we (mostly me) are wimps when it comes to heat but it was perfect. Thanks for sharing and I’ll be watching for more of your delicious recipes. And I’ll be adding this to our favorites.

    Reply
  52. susan

    March 1, 2015 at 12:58 pm

    Does this freeze well?

    Reply
  53. Dee Sharma

    March 1, 2015 at 2:06 pm

    One pot yummylicious!!!! I used JennyO ground turkey and added a package of the low sodium taco seasoning to it. First time I tried this, I followed exact recipe given. However, I like just a tad more spice flavor. So, the 2nd try of this recipe, I added 1 small diced Serrano chili pepper at the same time of sauté onions and garlic. It gave the perfect amount of kick and flavor that I was looking for. Quick and easy meal to have on the table in 30 min. or less. <3<3<3 love this. A new favorite and will definitely have this on the menu more often. Thank you. 🙂

    Reply
  54. Simon

    April 24, 2015 at 8:44 pm

    I have made this twice now and am going to make it again tonight, Love it!

    I add 3 sliced jalapenos with the onion fry at the start (i love spice!). After cooking the meat I add grated carrot and zucchini, chopped tomatoes, mushrooms, capsicum (peppers) and red kidney beans (I’m going to give the corn and black bean a try tonight). Also, the first time I cooked it the store didn’t have any enchilada sauce so I used a salt reduced spicy meatball pasta sauce, it turned out great.

    Reply
  55. Karen

    April 25, 2015 at 10:38 am

    Just made it but thought it was very salty

    Reply
  56. Sarah C.

    May 17, 2015 at 10:50 am

    I made this last night with a little twist. It was a little spicy, but I think that was because of our choice in enchilada sauce. I loved how quickly this came together. Will be making it again!

    Reply
  57. Jamilyn Coleman

    June 14, 2015 at 4:01 pm

    The one pot enchilada pasta was amazing! I was nervous about the enchilada sauce too but it blended perfectly with the chicken broth 🙂 keep the good recipes coming

    Reply
  58. Rachel

    July 11, 2015 at 11:22 am

    Have you tried with green sauce? I’m generally not a fan of the red…. Any thoughts?

    Reply
    • Melissa

      July 22, 2015 at 12:33 pm

      Yes, it works perfectly with green sauce! I prefer chicken with green sauce. I have a variation in my recipes. https://www.number-2-pencil.com/2014/02/06/one-pan-chicken-enchilada-pasta/

      Reply
  59. Shannon

    July 13, 2015 at 7:41 pm

    Made this tonight for my family…it was great! I followed the recipe exactly but my family and I found it to be too spicy. Maybe less enchilada sauce than the recipe suggests? We had to put a dollop of sour cream on top to cool it down.

    Reply
  60. Becks

    August 24, 2015 at 4:47 pm

    I made this for me and my boyfriend thinking it would be enough for dinner and my lunch. Actually it fed us, two other people, and left enough for all of us to have lunch the next day. So flavorful and easy! Along with the olives and onions I also squeezed a wedge of lime over my portion. I am definitely a happy camper 🙂

    Reply
    • Melissa

      August 25, 2015 at 9:52 am

      Thanks for sharing, Becks! :0)

      Reply
  61. Marla Meridith

    September 2, 2015 at 4:02 am

    Such a great pasta recipe!

    Reply
  62. Cheri Hewko

    October 10, 2015 at 3:03 pm

    If you’re using regular ground beef – would you recommend using beef broth instead of the chicken broth??

    Reply
    • Melissa

      October 14, 2015 at 1:08 pm

      I would still use chicken broth!

      Reply
  63. Bethany

    October 12, 2015 at 6:44 pm

    I made this tonight and it was so good! It was like a homemade version of hamburger helper, but with the right ratio of sauce to pasta, meat and cheese! Also, I absolutely LOVE taco meat, so it was a great flavor! This recipe is going in the rotation, for sure!

    Reply
    • Jonelle

      September 29, 2016 at 7:01 am

      When I made this my husband came into the kitchen, and asked, “Are you making hamburger helper?” It did remind me of that, although it was much better! I used what I had…1 small can enchilada sauce, beef broth instead of chicken, 1/2 turkey and 1/2 hamburger cooked with onion and one jalapeno, seasoned with my seasonings and egg noodles. Served with corn.
      Really good!

      Reply
  64. Val from PA

    October 13, 2015 at 10:50 am

    Made this last night and it was wonderful! I used the whole box of pasta and it was still plenty cheesy and saucy… Had to cook the ground beef and onions and some of the seasonings on the side though since one of my daughters is a vegetarian. Can’t wait to hit the leftovers!

    Reply
  65. Art Puente

    October 21, 2015 at 4:55 pm

    I wonder if corn tortillas would be good to use?

    Reply
  66. Art Puente

    October 21, 2015 at 4:56 pm

    Instead of pasta.

    Reply
  67. Sandra

    October 27, 2015 at 7:35 am

    I wanted to double this recipe and make the whole box of pasta. How long would I need to cook it for after adding the pasta and enchilada sauce?

    Reply
    • Melissa

      October 28, 2015 at 2:01 pm

      The pasta will cook in the same amount of time. Your overall cooking time will be a little longer just because the meat will probably take longer to brown.

      Reply
  68. Kirsty

    October 30, 2015 at 10:04 am

    About to make this for my annual Halloween dinner party. Wish me luck!

    Reply
  69. stacy law

    November 9, 2017 at 3:58 pm

    Melissa: Your recipes ROCK. Keep up the great work.

    Reply

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