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When it comes to comfort food, few dishes can rival the beloved taco. The fusion of flavors and textures, combined with the ease of preparation, makes tacos a perennial favorite. However, in our fast-paced world, finding a healthy twist on traditional comfort food can be a challenge. Enter Spicy Turkey Taco Pasta Shells—a delightful recipe that marries the classic flavors of tacos with the satisfying heartiness of pasta. This innovative dish not only satisfies your cravings but also offers a nutritious alternative that the whole family will love.

Spicy Turkey Taco Pasta Shells

Discover a delicious twist on comfort food with Spicy Turkey Taco Pasta Shells! This innovative recipe combines the classic flavors of tacos with hearty pasta, creating a satisfying dish that’s both nutritious and easy to prepare. Packed with lean ground turkey, vibrant vegetables, and customizable spice levels, this meal is perfect for busy weeknights or gatherings. Enjoy a delightful fusion of Mexican and Italian flavors that the whole family will love!
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Ingredients
  

12 large pasta shells

1 lb ground turkey

1 medium onion, finely chopped

2 cloves garlic, minced

1 bell pepper (any color), diced

1 can (15 oz) black beans, drained and rinsed

1 cup corn (fresh, frozen, or canned)

1 cup diced tomatoes (canned or fresh)

2 cups shredded Mexican blend cheese

2 tbsp taco seasoning

1/2 tsp cayenne pepper (adjust for spice preference)

Salt and black pepper, to taste

1 tbsp olive oil

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Cook the Pasta Shells: In a large pot of salted boiling water, cook the large pasta shells according to package instructions until al dente. Drain and set aside.

      Prepare the Filling: In a large skillet over medium heat, add the olive oil. Once heated, sauté the chopped onion and bell pepper for about 3-4 minutes until softened. Add the minced garlic and cook for another minute until fragrant.

        Add the Turkey: Increase the heat to medium-high, add the ground turkey to the skillet, and cook until browned, about 5-7 minutes. Use a spatula to break up the meat.

          Season the Mixture: Stir in the taco seasoning, cayenne pepper, salt, and black pepper. Mix until the turkey is well-coated in the spices.

            Combine Ingredients: Add the black beans, corn, and diced tomatoes to the skillet. Stir everything together and cook for an additional 3-5 minutes until heated through, allowing the flavors to meld.

              Stuff the Shells: In a large baking dish, pour a thin layer of the mixture on the bottom to prevent the shells from sticking. Carefully stuff each pasta shell with the turkey mixture and place them in the baking dish.

                Top with Cheese: Once all the shells are filled, sprinkle the remaining shredded cheese evenly over the top.

                  Bake: Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and slightly golden.

                    Garnish and Serve: Remove from the oven and let it cool for a few minutes. Garnish with fresh chopped cilantro and serve with lime wedges on the side.

                      Prep Time: 20 minutes | Total Time: 50 minutes | Servings: 4-6