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.