Mexico meets Italy in this fun dish! Great way to use up you taco or noodle leftovers. My husband requested pasta and my sweet young daughter requested tacos. I morphed the two requests into this dish to make everyone happy 🙂
1 tbl olive oil
1 lb of lean ground turkey
1 tbl chili powder
2 tbl ground cumin
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp cayenne pepper
1/4 tsp dried oregano
1/2 tsp paprika
1 tsp salt
1 tsp black pepper
2 bell peppers, chopped
2 scallions, diced
1 can (14-15 oz) of low sodium black beans, drained and rinsed
Cilantro (for garnish- optional)
Jalapeño, sliced (for garnish- optional)
Cheese of your choice (optional)
In a large skillet over medium flame, heat up the olive oil. Add the meat and cook until no longer pink. Add all of the spices and turn the heat to low.
In a separate stock pot, cook the pasta (I used orecchiette) according to package directions. Drain and then toss with the meat mixture. Stir to combine and then serve.
Top with cilantro leaves, cheese (I used a spicy jalapeño jack cheese), onions, olives etc.
— Knead to Cook