This Mexican-inspired pasta dish can be made in 30 minutes or less. Even the pasta gets cooked right in the pot!
4.8 stars (5 ratings)
Ingredients
1tablespoonolive oil
1poundground turkey
2cupsuncooked elbow macaroni
2cupssalsa, homemade or store-bought
1 ½cupschicken broth
115-ounce can tomato sauce
1Roma tomato, diced
1cupcorn kernels, frozen, canned or roasted
1cupcanned black beans, rinsed
½cupshredded cheddar cheese
1avocado, halved, seeded, peeled and diced
2tablespoonschopped fresh cilantro leaves
Instructions
Heat olive oil in a saucepan over medium high heat. Add ground turkey and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
Stir in pasta, salsa, chicken broth and tomato sauce. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 13-16 minutes.
Stir in tomato, corn and black beans, and gently toss to combine. Stir in cheese until melted through, about 1-2 minutes.
Serve immediately, topped with avocado and cilantro.