One-Pot Taco Pasta

Ingredients

• 600 gextra-lean ground turkey (93%)
• 300 gdry pasta, shells
• 170 gcanned black beans, low sodium, drained and rinsed
• ½can (796 ml) diced tomatoes
• 200 gsalsa
• 600 mllow-sodium chicken broth
• 3 tspchili powder
• 1½ tspground cumin
• 75 gold cheddar, grated
• 1¼green onions

Method

1. Heat a large deep pot over medium-high heat.

2. Add the turkey with the chili powder and cumin and cook, breaking it up, until no pink remains and it reaches 74°C (165°F), about 7 minutes.

   7 min timer

3. Add the pasta shells, diced tomatoes, salsa and broth and stir well, scraping the bottom.

4. Bring to a boil over high heat, then lower to medium and simmer uncovered, stirring every 2 minutes so the pasta does not stick, until the pasta is tender and most of the liquid is absorbed, about 12 minutes.

   12 min timer

5. Take off the heat and stir in the black beans and cheddar until melted. Rest 2 minutes.

6. Spoon into bowls and serve topped with sliced green onion.

Storing and reheating

Keeps 4 days.