1can(14.5 oz.) petite diced tomatoes with green chilies,undrained
3cupswhole wheat pasta (I like rotini)
1can(15.25 oz.) black beans, rinsed and drained
1cupshredded sharp cheddar cheese
Optional garnishes: avocado, lettuce, tomato, green onion, cilantro, jalapeno
In large saute pan with a cover (a large saucepan or Dutch oven will also work), heat olive oil over medium-high heat. Add ground turkey, onion, and peppers and cook until turkey is browned and cooked through and onions are translucent, breaking up turkey as it cooks.
Add tomato paste, flour, chili powder, cumin, paprika, oregano, salt and pepper. Keep stirring until tomato paste coats all the meat. Make sure to keep stirring so the tomato paste does not burn.
Add water, milk, and tomatoes and bring to nearly a boil.
Add pasta, stir, reduce heat to medium, and cook with cover on for 8-10 minutes (use pasta directions as a guide) or until al dente, stirring occasionally to make sure pasta gets cooked evenly.
Reduce heat to low and add black beans and cheddar cheese. Stir until cheese is melted.
Serve immediately topped with any taco garnishes you love -- I like cilantro and avocado, but lettuce, tomato, green onion, and jalapeno are also terrific!
I recommend using whole or 2% milk because milk with lower fat percentage tends to curdle at a higher heat, which is necessary to cook the pasta. If you don’t have it, omit the milk and use 3 cups (total) water.
If you prefer, use ground beef instead of ground turkey.
If you have taco seasoning in your pantry, you could use it instead of the seasonings listed in the recipe: chili powder, cumin, paprika, oregano, salt and pepper. I suggest using 1 1/2 to 2 tablespoons of taco seasoning, based on taste. Try my homemade taco seasoning -- no msg or weird ingredients.
To reduce sodium content, use no salt added tomatoes, tomato paste, and black beans.