1teaspoononion powder or 1/2 cup finely chopped yellow onion
1teaspoongarlic powder or 2 cloves garlic, finely minced
1 (14.5-ounce)candiced tomatoes
1 (8-ounce)cantomato sauce
½cupsalsa verde, green salsa or green enchilada sauce
1 (15-ounce)canpinto beans, rinsed and drained
1teaspoonchili powder
½teaspoondried oregano
2 ½cupsmedium pasta shells
1 ⅓cuplow-sodium chicken broth
1teaspoonWorcestershire sauce
1teaspoonbrown sugar
1cupshredded sharp cheddar cheese
Fresh cilantro for sprinkling
Sour cream, olives and salsa for serving (optional)
Instructions
In a large, 12-inch nonstick skillet over medium heat, cook the ground turkey or beef, salt, pepper, onion (or onion powder), and garlic (or garlic powder), stirring every once in a while to break the meat into small pieces. Once the meat is cooked through, drain any excess grease and scrape the meat mixture to a paper towel-lined plate.
To the skillet add the diced tomatoes, tomato sauce, salsa verde, pinto beans, chili powder, oregano, pasta shells, chicken broth, Worcestershire sauce and brown sugar.
Bring the mixture to a gentle simmer and cook, stirring often to make sure the pasta isn't sticking, until the pasta is tender and most of the liquid has been absorbed, 15-20 minutes.
Stir in the cooked ground meat and top with the shredded cheese. Cover the skillet for 1-2 minutes to let the cheese melt. Sprinkle with fresh cilantro. The sauce will thicken as it rests.
Serve with sour cream, olives, and salsa, if desired.