Tuesday, February 17, 2015

Skillet Chili Cheese Shells

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. 


1 comment:

  1. This looks pretty easy to whip up when I need to use some pantry items.


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