One-Pot Mexican Skillet Pasta

**Unless otherwise stated, I take NO credit for the creation of these recipes! I can cook, but I'm not usually inclined to experiment on my own!**

One-Pot Mexican Skillet Pasta

1 tablespoon olive oil

1 pound ground turkey
2 cups elbows pasta
2 cups salsa
1 1/2 cups chicken broth
1 (15-ounce) can tomato sauce
1 cup corn kernels
1 cup canned black beans, rinsed
1/2 cup shredded cheddar cheese

Heat olive oil in a saucepan over medium high heat. Add ground turkey and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat. Stir in pasta, salsa, chicken broth and tomato sauce. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 13-16 minutes. Stir in corn and black beans, and gently toss to combine. Stir in cheese until melted through, about 1-2 minutes.

THE VERDICT: This recipe...wow. It was SO good! Who would have thought something that sounds so simple would taste so amazing? It was a lot like a chili, but the noodles added a nice flavor and kind of mixed things up. I'm sure you could use beef for this recipe, but turkey was a little bit healthier and you might not get the same exact "taste" as the original recipe. This made a LOT more food than I'd anticipated, but either Jake or I (or both of us) had it for at least one meal a day, until it was completely gone.