This is a Mexican turkey casserole that can be made in a snap with common ingredients
Prep Time
50 mins
Dificult
Medium
Servings
10
Ingredients
Instructions
Preheat the oven to 350 degrees F (175 degrees C).
Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite
about 10 minutes; drain.
Heat olive oil in a large skillet over medium-high heat. Add ground turkey and break it up with a wooden spoon. Add chili powder
garlic
cumin
cayenne pepper
oregano
and black pepper; mix thoroughly. Cook and stir until turkey is browned and crumbly
5 to 7 minutes. Add corn
diced tomatoes and chiles
green bell pepper
onion
celery
and carrot; mix thoroughly.
Place lid on skillet. Cook until vegetables are tender
stirring occasionally
about 8 minutes. Add tomato sauce; let simmer until thickened
about 5 minutes. Transfer turkey mixture to a 9x13-inch casserole dish and add the cooked pasta. Mix everything together. Top with pepper Jack cheese.
Bake in the preheated oven until cheese is melted