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Ingredients

1 (16 ounce) package whole wheat rotini pasta 2 tablespoons olive oil 1 pound ground turkey 2 tablespoons chili powder 2 cloves garlic, minced 1 teaspoon ground cumin 1 teaspoon ground cayenne pepper 1 teaspoon dried oregano ½ teaspoon ground black pepper 1 (15 ounce) can yellow corn, drained 1 (10 ounce) can diced tomatoes and green chiles, undrained 1 green bell pepper, diced 1 onion, diced 1 celery stalk, diced 1 carrot, diced 1 (15 ounce) can tomato sauce 1 (8 ounce) package pepper Jack cheese, shredded

Nutrition Info

401.5 calories carbohydrate: 49.4 g cholesterol: 57.8 mg fat: 14.8 g fiber: 6.9 g protein: 22.8 g saturatedFat: 5.5 g servingSize: - sodium: 630.5 mg sugar: 4.4 g transFat: : - unsaturatedFat: : -

Preheat the oven to 350 degrees F (175 degrees C).
Bring a large pot of lightly salted water to a boil, cook the rotini at a boil until tender yet firm to the bite, about 10 minutes, drain.
Heat olive oil in a large skillet over medium-high heat. Add ground turkey and break it up with a wooden spoon. Add chili powder, garlic, cumin, cayenne pepper, oregano, and black pepper, mix thoroughly. Cook and stir until turkey is browned and crumbly, 5 to 7 minutes. Add corn, diced tomatoes and chiles, green bell pepper, onion, celery, and carrot, mix thoroughly.
Place lid on skillet. Cook until vegetables are tender, stirring occasionally, about 8 minutes. Add tomato sauce, let simmer until thickened, about 5 minutes. Transfer turkey mixture to a 9x13-inch casserole dish and add the cooked pasta. Mix everything together. Top with pepper Jack cheese.
Bake in the preheated oven until cheese is melted, about 10 minutes.

1 9x13-inch casserole

This is a Mexican turkey casserole that can be made in a snap with common ingredients.