Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion diced (about 1 cup)
- 3 cloves garlic minced
- 1 pound lean ground turkey
- Salt and pepper to taste
- 1 packet taco seasoning 1-ounce
- 1 can diced tomatoes with green chilies (14 1/2 ounces)
- 2 cups low-sodium chicken broth
- 3/4 cup canned black beans rinsed and drained
- 3/4 cup corn kernels fresh or frozen
- 8 ounces medium pasta shells
- 1 1/4 cups cheddar cheese shredded
- Fresh cilantro chopped, optional, for garnish
Instructions
- Heat the olive oil in a large pot over medium-high heat. Add the diced onion and minced garlic. Sauté until the onion softens, about 2-3 minutes.
- Place the ground turkey in the pot. Season it with salt and pepper. Cook while breaking the meat apart with a spoon until browned and no longer pink, which should take about 5 to 7 minutes.
- Mix in the taco seasoning, diced tomatoes (including their juice), chicken broth, black beans, and corn. Bring the mixture to a boil. Add the pasta shells. Stir, reduce the heat, cover, and let simmer for 8-12 minutes or until the pasta is tender. Stir occasionally to prevent the pasta from sticking.
- Remove the pot from the heat and gradually stir in the shredded cheddar cheese until fully melted, creating a creamy sauce.
- Season to taste with salt and pepper as needed. Garnish with chopped fresh cilantro, if desired. Serve hot.
