Ingredients
1½tspgarlic powder
1½tspcumin
1tspkosher salt
1½tspchili powder
1½tsppaprika
½tsporegano
1⅓lb93% lean ground turkey
1mediumonion,chopped
3clovesgarlic,minced
1red bell pepper,chopped
10ozRotel tomatoes with green chilies,(1 can)
14½ozpink beans,(1 can), or red beans, drained
8oztomato sauce
8ozfat-free refried beans,½ can
15ozchicken broth,(1 can), reduced sodium
1¾cupswater
8ozDeLallo Gluten Free shells
¾cupsharp cheddar cheese,part-skim, shredded
2tbspfresh cilantro,chopped
2tbspscallions,chopped
Preparation
Heat a large Dutch oven or pot with a fitted lid over medium-high heat and spray with oil, brown the turkey breaking it up with a wooden spoon as it cooks.
When cooked through, add the onions, garlic, pepper and taco seasoning; cook for 2 to 3 minutes.
Add the canned tomatoes, beans, tomato sauce, refried beans, chicken broth and water.
Bring to a boil, cover and simmer for about 15 minutes. Adjust salt to taste.
Stir in the uncooked pasta and simmer uncovered over medium heat until al dente, about 6 minutes or according to package directions.
Remove the pot from heat and top with the cheese, cover and let sit for about 2 to 3 minutes until the cheese melts.
Serve immediately garnished with fresh cilantro and scallions.
