Ingredients
2 cups of gemelli (or other corkscrew-shaped pasta such as rotini)
1 pound of ground turkey
½ cup diced onion (red and yellow)
½ cup diced green pepper
1 clove finely minced garlic
2 tablespoons chile powder
1 tablespoon cumin
½ tablespoon smoked paprika
1 tablespoon Kosher salt
1 can fire-roasted tomatoes (14.5 ounces - undrained)
1 tablespoon olive oil
½ cup of water
1 ½ cups shredded Colby Jack cheese
How to make this recipe
1) Cook pasta in salted water as directed on package, then drain.
2) Adding the olive oil to a large non-stick skillet, brown ground turkey (or ground beef) cook until done, then drain any excess fat.
3) In a small bowl, mix spices together then add to skillet, making sure to coat the meat.
4) Add canned tomatoes, garlic, peppers, onions and water - stir to mix well.
5) Bring to a low boil, then simmer for 20 minutes.
6) In a large bowl, add cooked pasta and meat mixture. Stir again to incorporate all ingredients
7) Place in small serving bowls and top with cheese for garnish.
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