Skillet Taco Pasta Shells
6 servings
| prepRinse and drain 1 (15-ounce) can pinto beans | |||||
| 450 g ground turkey or beef | Brown meat with salt, pepper, onion & garlic | Drain meat, set aside on paper towels | Stir in cooked meat, top with cheese | Cover 1–2 min to melt cheese | Sprinkle cilantro, serve with sour cream, olives & salsa |
| 1 tsp salt | |||||
| 1/2 tsp pepper | |||||
| 1 tsp onion powder or 120 ml finely chopped yellow onion | |||||
| 1 tsp garlic powder or 2 cloves garlic, finely minced | |||||
| 1 (14.5-oz / 410-g) can diced tomatoes | Add tomatoes, sauce, salsa, beans, spices, pasta, broth, Worcestershire & sugar | Simmer, stirring often, 15–20 min until pasta tender | |||
| 1 (8-oz / 225-g) can tomato sauce | |||||
| 120 ml salsa verde | |||||
| 1 (15-oz / 425-g) can pinto beans, rinsed and drained | |||||
| 1 tsp chili powder | |||||
| 1/2 tsp dried oregano | |||||
| 200 g medium pasta shells | |||||
| 320 ml low-sodium chicken broth | |||||
| 1 tsp Worcestershire sauce | |||||
| 1 tsp brown sugar | |||||
| 115 g shredded sharp cheddar cheese | |||||
| Fresh cilantro for sprinkling | |||||
| Sour cream, olives, and salsa for serving (optional) | |||||
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