by Austin Carter
New Recipe
Course: Main Course Cuisine: tex mex Prep Time:10minutes minutes Cook Time:25minutes minutes Total Time:35minutes minutes Calories: 440kcal Author: Austin Carter
Large, deep skillet with a lid (or a Dutch oven) Spoon for stirring Cutting board and knife for chopping vegetables Measuring Spoons and Cups Can Opener Serving plates or bowls
1 tablespoon extra-virgin olive oil 1 pound ground chicken or ground turkey 1 yellow onion diced 1 green bell pepper diced 1 red bell pepper diced 2 cloves garlic minced 1 tablespoon chili powder
1 1/2 teaspoons ground cumin 1/2 teaspoon dried oregano 1/2 teaspoon kosher salt 1/4 teaspoon black pepper 1 3/4 cups water plus more as needed 1 cup prepared salsa medium or mild 1 8-ounce can tomato sauce 1 1/2 cups uncooked whole wheat pasta beans rinsed and drained
1 15-ounce can reduced-sodium black beans rinsed and drained 1 cup shredded sharp cheddar cheese divided use pepper jack for a kick!
For serving: Sliced avocado ?Nonfat plain Greek yogurt Chopped fresh cilantro Jalapeño Any taco topping you love
Heat olive oil in a large skillet over medium-high heat. Cook ground chicken, onion, and bell peppers until browned and onions are translucent. Add garlic and spices; cook until fragrant.
Pour in water, salsa, tomato sauce, pasta, and beans. Simmer covered until pasta is al dente, stirring occasionally.
Stir in half of the cheese, then top with remaining cheese. Serve hot with avocado, Greek yogurt, cilantro, jalapeño, or your favorite taco toppings.