Ingredients

Saved!

• 1.3 lb 93% lean ground turkey

• 1 medium onion, chopped

• 3 cloves minced garlic

• 1 red bell pepper, chopped

• 10 oz can diced tomatoes

• 14.5 oz can pink or red beans, drained

• 8 oz tomato sauce

• 1/2 can, 8 oz fat-free refried beans

• 15 oz reduced sodium chicken broth

• 1 3/4 cups water

• 8 oz whole wheat pasta shells

• 3/4 cup part-skim shredded sharp cheddar cheese

• 2 tbsp taco seasoning

• 2 tbsp fresh cilantro, chopped

• 2 tbsp chopped scallions

Directions

1. 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.

2. When cooked through, add the onions, garlic, pepper and taco seasoning; cook 2-3 minutes.

3. Add the canned tomatoes, beans, tomato sauce, refried beans, chicken broth and water.

4. Bring to a boil, cover and simmer for about 15 minutes. Adjust salt to taste.

5. Stir in the uncooked pasta and simmer uncovered over medium heat until al dente, about 6 minutes or according to package directions.

6. Remove the pot from heat and top with the cheese, cover and let sit for about 2-3 minutes, until the cheese melts.

7. Serve immediately garnished with fresh cilantro and scallions.