Servings 6 servings
Ingredients
- 8 ounces uncooked medium pasta shells
- 2 Tablespoons olive oil
- 1 pound ground turkey
- 1 (1-oz.) packet taco seasoning
- 2 cups salsa
- 1 1/2 cups frozen sweet corn, thawed
- 1 (15-oz.) can black beans, drained
- 2 cups shredded sharp cheddar cheese
- Crushed tortilla chips, for serving
- Sour cream, for serving
- Diced avocado, for serving
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 10 minutes. Drain the pasta and set it aside.
- In a large stock pot or Dutch oven set over medium heat, add the olive oil and ground turkey. Cook, breaking apart the turkey with a spatula until it is cooked through. Add the taco seasoning and 1/2 cup water and cook an additional 2 minutes.
- Stir in the salsa, corn, black beans and cheese until the cheese is melted.
- Add the pasta and stir until combined and warmed through.
- Serve the pasta topped with crushed tortilla chips, sour cream and diced avocado.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
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