We’re in a season of quick meals, and this one was a real winner.
Filling and tasty, plus easy to make! Oh, and the leftovers are great too. I hope you enjoy it.
Skillet Chili Cheese Shells – Adapted from Six Sister’s Stuff
- 1/2 lb. ground turkey
- 1 T minced onion
- 1/4 tsp. minced garlic
- salt & pepper, as needed
- 2 C diced tomatoes (or 1 can diced)
- 1 C tomato sauce
- 1 can pinto beans, rinsed and drained
- 1/8 tsp. crushed red pepper flakes
- 1/2 tsp – 1 tsp. chili powder
- 1 C uncooked small or medium pasta shells
- 1/3 C chicken stock
- 1 T chopped green chilies
- 1 T ketchup
- 2-4 oz. extra sharp cheddar cheese, shredded
- Parsley, garnish
Begin by browning the ground turkey in a large skillet. Season the meat well with 1 T minced onion, 1/4 tsp. minced garlic and salt and pepper to your liking.
Add in 2 C diced tomatoes, 1 C tomato sauce and 1 can pinto beans.
Top with 1/8 tsp. crushed red pepper flakes, up to 1 tsp. chili powder (depending on your spice preference), 1 T chopped green chilies and 1 T ketchup. Stir well.
Stir in 1 C uncooked pasta and 1/3 C chicken broth.
Cover (but prop the lid up so as to vent some of the moisture) and simmer for 15-20 minutes until the pasta is done. Stir occasionally during this cooking process.
Top with cheese, and garnish with parsley if desired.