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Skillet Taco Pasta Shells

Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Ingredients

  • 1 pound ground turkey or beef
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 teaspoon onion powder or 1/2 cup finely chopped yellow onion
  • 1 teaspoon garlic powder or 2 cloves garlic, finely minced
  • 1 (14.5-ounce) can diced tomatoes
  • 1 (8-ounce) can tomato sauce
  • ½ cup salsa verde, green salsa or green enchilada sauce
  • 1 (15-ounce) can pinto beans, rinsed and drained
  • 1 teaspoon chili powder
  • ½ teaspoon dried oregano
  • 2 ½ cups medium pasta shells
  • 1 ⅓ cup low-sodium chicken broth
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon brown sugar
  • 1 cup shredded sharp cheddar cheese
  • Fresh cilantro for sprinkling
  • Sour cream, olives and salsa for serving (optional)

Instructions 

  • In a large, 12-inch nonstick skillet over medium heat, cook the ground turkey or beef, salt, pepper, onion (or onion powder), and garlic (or garlic powder), stirring every once in a while to break the meat into small pieces. Once the meat is cooked through, drain any excess grease and scrape the meat mixture to a paper towel-lined plate.
  • To the skillet add the diced tomatoes, tomato sauce, salsa verde, pinto beans, chili powder, oregano, pasta shells, chicken broth, Worcestershire sauce and brown sugar.
  • Bring the mixture to a gentle simmer and cook, stirring often to make sure the pasta isn't sticking, until the pasta is tender and most of the liquid has been absorbed, 15-20 minutes.
  • Stir in the cooked ground meat and top with the shredded cheese. Cover the skillet for 1-2 minutes to let the cheese melt. Sprinkle with fresh cilantro. The sauce will thicken as it rests.
  • Serve with sour cream, olives, and salsa, if desired.