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1. In a large pot, heat olive oil on medium high. Add onions and garlic and let brown while stirring occasionally.
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2. Add enchilada sauce, Rotel and water. Bring to boil.
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3. Add pasta and taco seasoning. Stir, cover and let cook for 5 minutes.
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4. Add black beans and chicken, stir and let cook for 5 more minutes or until pasta is cooked.
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5. Stir in 1 cup shredded cheese then remove from heat.
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6. Sprinkle the final cup of cheese over the top and serve. Feel free to add green onions, olives, Roma tomatoes and cilantro for extra flavor and color!