Mexican Turkey Bake
This is from the famous Mexican Bison Bake! That is always a huge hit, but I decided to change up the meat this time, and it was still super yummy! I wanted to make this to start stocking up our deep freezer before Baby Val comes. This is such a great deep freezer backup option when you need it!
Ingredients:
3 boxes of chickpea penne noodles
3 pounds ground turkey (or meat of choice)
6 cloves garlic, minced
2 bell peppers, diced
2 (15 ounce) cans low sodium black beans, rinsed and drained
1 (14.5 ounces) can diced tomatoes, drained
2 1/2 cups salsa (I used mango habanero)
3 teaspoons dried oregano
3 teaspoons ground cumin
1/2- 1 1/2 teaspoons chili powder, adjust based on spice tolerance
3 bags crushed Loaded Taco Quest Protein Chips
1-2 cups shredded Cheddar cheese, to sprinkle on top
3 tablespoons sliced green onion, to garnish
Large pasta pan (I used a disposable one that was 19 9/16 in. X 11 ⅝ in. X 3 3/16 in.)
Instructions:
Preheat oven to 350 degrees.
Cook pasta according to package directions; drain. Cover and keep warm.
Cook the ground turkey, garlic & bell peppers over medium heat in a large skillet until no longer pink. Drain off fat. (I used the Ninja Foodi on Sauté mode for this, but a large skillet works great.)
Stir cooked pasta into the turkey in the skillet or right into the large pasta pan. Stir in beans, tomatoes, salsa, oregano, cumin, and chili powder.
Transfer the mixture to an ungreased large casserole dish. I used a large disposable one- it was a perfect size and easy cleanup! Bake, uncovered, for 30 minutes or until heated through.
After you take it out, sprinkle it with Quest Protein chips and cheese. Bake, uncovered, for 5 more minutes or until cheese is melted.
Sprinkle with the green onions. Serve warm! Happy meal prep!
