This Mexican turkey bake is a big batch twist on my bison version, with chickpea pasta, black beans, salsa, and crunchy taco chips. It makes an easy dinner to portion for later.
A QUICK NOTE
I used a large disposable pan measuring about 19½ × 11⅝ × 3⅛ inches. Start with the lower chili powder amount for a milder family meal, and add extra spice at the table.
BAKE TIME
30 minutes, plus about 5 minutes to melt the topping
INGREDIENTS
3 boxes chickpea penne pasta
3 pounds ground turkey or meat of choice
6 garlic cloves, minced
2 bell peppers, diced
2 (15-ounce) cans low-sodium black beans, drained and rinsed
1 (14.5-ounce) can diced tomatoes, drained
2½ cups salsa (I used mango habanero)
3 teaspoons dried oregano
3 teaspoons ground cumin
½–1½ teaspoons chili powder, to taste
3 bags Loaded Taco Quest Protein Chips, crushed
1–2 cups shredded cheddar cheese, for topping
3 tablespoons sliced green onions, for garnish
Large casserole pan (about 19½ × 11⅝ × 3⅛ inches)
DIRECTIONS
1. Preheat the oven to 350°F. Cook the pasta according to the package directions, then drain.
2. In a large skillet, cook the ground turkey, garlic, and bell peppers over medium heat until the turkey is no longer pink. Drain any excess fat. A Ninja Foodi on sauté mode also works.
3. Stir the cooked pasta into the turkey mixture, either in the skillet or in the large casserole pan. Add the black beans, tomatoes, salsa, oregano, cumin, and chili powder and mix well.
4. Transfer to an ungreased large casserole pan if needed. Bake uncovered for about 30 minutes, until heated through.
5. Sprinkle the crushed Quest chips and cheddar over the top. Bake uncovered for about 5 more minutes, until the cheese melts. Garnish with green onions and serve warm.
