One Pot Mexican Skillet Pasta

Hello All!  Happy Tuesday!  Prayers to those that need them.  Hey, thanx for stopping by, Spicy and I are very glad to see you.  It is so a Tuesday, I have nothing left.  My weeks worth of givin a S#%^ has already been used up lol.  So, comfort food, easy dish, I hope your peeps love it, all mine in both Asylums did.  Prayers to those that need them.  Look forward to seeing you on Thursday!

ONE POT MEXICAN SKILLET PASTA

Prep Time10 minutes

Cook Time20 minutes

Total Time30 minutes

Yield6 servings

This Mexican-inspired pasta dish can be made in 30 minutes or less. Even the pasta gets cooked right in the pot!

INGREDIENTS

• 1 tablespoon olive oil
• 1 pound ground turkey
• 2 cups uncooked elbows pasta
• 2 cups salsa, homemade or store-bought
• 1 1/2 cups chicken broth
• 1 (15-ounce) can tomato sauce
• 1 Roma tomato, diced
• 1 cup corn kernels, frozen, canned or roasted
• 1 cup canned black beans, rinsed
• 1/2 cup shredded cheddar cheese
• 1 avocado, halved, seeded, peeled and diced
• 2 tablespoons chopped 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.

NOTES

Adapted from Julie's Eats & Treats