One-Pot Cheesy Taco Pasta

Ingredients

• Olive oil

  Salad or cooking

  2 tsp or 9g

• Onions

  Raw

  1 cup, chopped or 160g

• Ground turkey

  Poultry food products, raw

  16 oz or 456g

• Dry taco seasoning mix

  Campbell soup company, pace

  1 tbsp or 3g

• Garlic

  Raw

  2 cloves, minced or 6g

• Canned black beans

  Low sodium, drained

  1 can or 425g

• Salsa

  Sauce, ready-to-serve

  4 cup or 1.04kg

• Macaroni

  Dry, enriched

  12 oz or 340g

• Chicken broth

  Soup, canned, less/reduced sodium

  4 cup or 960g

• Corn

  Sweet, yellow, canned, whole kernel, drained solids

  1 cup or 164g

• Cheddar cheese

  2 cup, shredded or 226g

• Fresh cilantro

  Coriander leaves, raw

  4 tbsp or 4g

Directions

1. Heat the olive oil in a 4-quart, oven-safe Dutch oven over medium-high until shimmering. Add the onion and cook, stirring, until softened and beginning to brown, about 5 minutes.
2. Add the ground turkey, taco seasoning, and garlic. Cook, breaking the meat into small pieces, until browned with no pink remaining, 5 to 7 minutes.
3. Stir in the black beans, salsa, and macaroni. Pour in the chicken broth, cover, and bring to a boil over medium-high. Uncover and cook, stirring occasionally, until the pasta is tender and most liquid is absorbed, about 15 minutes.
4. Position an oven rack about 6 inches from the broiler and set the oven to Broil (High).
5. Stir in the corn and about three-quarters of the shredded cheese. Smooth the surface and sprinkle the remaining cheese on top. Broil until the cheese is melted and golden-brown, 2 to 3 minutes.
6. Let rest for 5 minutes to settle. Garnish with chopped cilantro and serve.