Instructions

• Bring a large pot of salted water to a boil for the pasta.
• In a large skillet, heat 1/2 tablespoon olive oil over medium-high heat. Add 1 small chopped onion and 1 pound lean ground turkey (or ground beef). Cook, breaking the meat apart with a spoon and stirring the onion, until the meat is browned and the onion is softened, about 5 minutes.
• Add 3 cloves minced garlic and cook, stirring, about 30 seconds until fragrant.
• Stir in 8 oz tomato sauce, 1/4 cup water, 1 tablespoon ground chili powder, 2 teaspoons ground cumin, 1 teaspoon smoked paprika, 1 teaspoon dried oregano, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Reduce heat to low and simmer, uncovered, stirring occasionally, until the mixture thickens, about 10 minutes.
• Stir in 4 oz mild green chiles.
• While the sauce simmers or after it begins thickening, cook 10 ounces medium pasta shells in the boiling water until al dente according to package instructions. Drain the pasta well.
• Add the drained pasta to the skillet with the meat sauce and stir to combine so the pasta is coated evenly.
• Stir in 1 1/2 cups shredded Mexican blend cheese or cheddar cheese until melted and evenly distributed. Taste and add additional salt and black pepper if desired.
• Serve the taco pasta in bowls and garnish with any of the listed toppings (extra cheese, sour cream, sliced green onions, sliced black olives, cilantro, pico de gallo or salsa, avocado, jalapeño slices) as desired.