- 1 tablespoon olive oil
- 1 pound ground turkey
- 1 (15-ounce) can tomato sauce
- 2 cups salsa
- 2 cups cooked elbows pasta
- 1 cup corn kernels
- 1 cup canned black beans, rinsed
- 1/2 cup shredded cheddar cheese
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. I used turkey but you can use beef if you prefer.
Stir in tomato sauce and salsa until well combined.
Add pasta, tomato, corn and black beans, and gently toss to combine.
Stir in cheese until melted through, about 1-2 minutes.
It’s hard to see in the pictures but the cheese was nice and melted. The original recipe added a couple of other ingredients we didn’t use.
I wasn’t sure Dan was going to like this because of the corn and bean but we both really liked the way it was layered with flavor and textures. We, of course, had lots of leftovers. Which we’ll have no trouble finishing.
The original recipe can be found here.