Heat oil in a large skillet over medium-high heat. Add ground turkey. Cook until browned, stirring occasionally to break into crumbles. Drain and discard drippings. Add onions; cook for 5 minutes or until softened.
This recipe is like the best mash-up of tacos and mac and cheese, and it only uses one skillet to make clean up a breeze.
Servings and Ingredients
|1 tbsp. Gustare Vita olive oil|
|1 lbs. 93%-lean ground turkey|
|½ c. Hy-Vee Short Cuts chopped white onions|
|2 c. uncooked whole grain elbow pasta|
|1 (10-oz.) can Hy-Vee mild enchilada sauce|
|1 (8-oz.) can Hy-Vee no-salt-added tomato sauce|
|1 c. Hy-Vee refrigerated fresh mild salsa|
|1 c. Hy-Vee 33%-less-sodium chicken broth|
|½ c. Hy-Vee frozen whole-kernel corn|
|½ c. Hy-Vee canned no-salt-added black beans, drained and rinsed|
|¼ c. Hy-Vee Short Cuts chopped green bell peppers|
|1 poblano pepper, seeded and chopped|
|1 c. finely shredded Mexican cheese blend, divided|
|Hy-Vee light sour cream|
|Fresh cilantro, chopped|
|Avocado, pitted, peeled, and chopped|
|Hy-Vee Santa Fe-style tortilla chips|
Things To Grab
- Large skillet with lid
Stir in pasta, enchilada sauce, tomato sauce, salsa, and chicken broth. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes or until pasta is al dente, stirring once halfway through.
Add corn, black beans, and bell and poblano peppers. Gently toss to combine. Stir in 1/2 cup cheese; cook for 1 to 2 minutes more or until cheese is melted.
Top with remaining 1/2 cup cheese. Garnish with sour cream, cilantro, tomato, avocado, and/or tortilla strips. Serve immediately.
Amounts Per Serving
- Total Fat: 15g
- Cholesterol: 70mg
- Sodium: 880mg
- Total Carbohydrates: 42g
- Protein: 26g