Ingredients

The following ingredients have 4 Servings
  • 1 lb ground turkey or beef
  • 1 medium onion (diced)
  • 2 cloves garlic (minced)
  • 1 tablespoon olive oil
  • 1 cup corn kernels (frozen or canned)
  • 1 red bell pepper (cored, seeded and diced)
  • 1 medium zucchini (diced)
  • 2 cups baby spinach (chopped)
  • 1/2 cup canned black beans (drained and rinsed)
  • 1 14-ounce can diced tomatoes (undrained)
  • 1 cup tomato sauce or salsa
  • 2 cups low sodium chicken broth
  • 2-1/2 cups medium dried pasta shells (I used gluten free rotini)
  • 1 jalapeno (seeded and diced)
  • 2 teaspoons chili powder
  • 1/2 teaspoon paprika
  • 2 teaspoons cumin
  • salt and black pepper (to taste)
  • 2 cups shredded Colby-jack or cheddar cheese
  • diced avocado
  • green onions
  • fresh chopped cilantro
  • black olives
  • sour cream

Instruction

  • In a large skillet over medium heat, saute onions and garlic in olive oil over medium heat, for 1 or 2 minutes until fragrant. Add bell pepper and cook for another minute. Add ground meat to skillet and cook until brown, about 4-5 minutes, breaking up the meat as it cooks, Season with salt and black pepper, to taste. Drain any excess fat.
  • Add entire can of crushed tomatoes (undrained), tomato sauce, dried pasta, seasonings, corn, black beans, jalapeno and chicken broth.
  • Bring to a simmer, cover with a lid and reduce heat to low.
  • Cook for 12 minutes, stirring gently every few minutes so the pasta doesn't stick.
  • Stir in chopped spinach and zucchini then replace lid and allow to cook for an additional 2 minutes until pasta is tender. Season additionally with salt and pepper, as needed.
  • Remove from heat and stir in one cup of cheese. Replace lid to let cheese melt.
  • Once the cheese has melted, sprinkle with more cheese, cilantro, diced avocados, cilantro, sour cream or any other toppings of your choice.