Healthy Recipes | Mexican Skillet Pasta

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

Oh, Monday. Monday has decided to rear it’s ugly head yet again but I’m hoping I can make it a little better with this glorious pasta I have for you today. And it’s not just any kind of pasta. It’s a one-pot-skillet-kind-of-pasta, loaded with cheesy goodness, freshly made salsa, corn, beans, tomato, avocado and ground turkey. And it comes together in less than 30 minutes, perfect for those busy weeknights!

You may know by this point that I’m slightly obsessed with one pot meals. They are just so practical and awesome! There aren’t a million pots/pans to deal with, and you can clean up the kitchen while your dinner is simmering away.

I seriously think I shaved ten years off my life and sprouted a few gray hairs. First of all…I know zero about basketball. I never played it, and didn’t watch much of it when I was in school. Second of all…when you run the scoreboard in basketball, you have to keep track of score, fouls, which player got the foul and how many he/she has had so far, and time!! I don’t know how much you know about basketball, but you have to start and stop the clock each time the ref blows the whistle…which is constantly.

And then to top it off, we had Friday off as well for this big annual basketball tournament! A three day week, woop woop! I will say, however, that the carefree-ness of this long weekend was marred by my attempt to keep score for a few hours each day at the basketball tournament. 

Mexican Skillet Pasta

Yield: 6 Servings
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes

Ingredients:

  • 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
  • 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 tablespoon olive oil
  • 1 pound ground turkey
  • 2 cups uncooked elbows pasta
  • 2 cups salsa, homemade or store-bought

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Instructions:

  1. First, 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.
  2. Second, 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.
  3. Next, Stir in tomato, corn and black beans, and gently toss to combine. Stir in cheese until melted through, about 1-2 minutes.
  4. Serve immediately, topped with avocado and cilantro.



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#healthyrecipes #recipes #food #appetizers #dinner #mexican #skillet #pasta 

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