DELALLO.COM RECIPES RECIPES

Steps:

• In a large deep non-stick skillet, brown the ground turkey over high heat until cooked through, seasoning with a pinch of salt and breaking it up into smaller pieces as it cooks.
• Set aside on a dish.
• Add olive oil to the skillet, reduce heat to medium and add the onion, red pepper, celery and carrots; sauté until the vegetables soft, about 6 to 7 minutes.
• Return the turkey to the skillet along with the remaining ingredients except for the pasta and cheese.
• Bring to a boil and then lower heat to medium-low and simmer for 20 minutes.
• While simmering, heat oven to 350°F.
• Spoon just enough of the turkey/vegetable mixture to cover the bottom of a 9x13 pan.
• Cover with uncooked pasta.
• Spoon remaining sauce mixture evenly over the top and sprinkle with cheese.
• Cover with foil and bake 50-55 minutes.
• Remove from oven and let stand, covered, for 15 minutes.
• Divide into 8 servings.

Steps:

• Heat a large Dutch oven or pot with a fitted lid over medium-high heat and spray with oil, brown the turkey breaking it up with a wooden spoon as it cooks.
• When cooked through, add the onions, garlic, pepper and taco seasoning; cook 2-3 minutes.
• Add the canned tomatoes, beans, tomato sauce, refried beans, chicken broth and water.
• Bring to a boil, cover and simmer about 15 minutes. Adjust salt to taste.
• Stir in the uncooked pasta and simmer uncovered over medium heat until al dente, about 6 minutes or according to package directions.
• Remove the pot from heat and top with the cheese, cover and let sit for about 2-3 minutes, until the cheese melts.
• Serve immediately garnished with fresh cilantro and scallions.