Mexican food has got to be my favourite food.  No wait – make that Italian food – because I love pasta so much. It’s just too hard to decide…or it was, until I had this enchilada pasta. It’s the best of both worlds!

This is a great weeknight one-pot meal. It’s easy to make, and with turkey and shredded zucchini, it’s a really healthy dinner. The kids didn’t even notice the zucchini was in there.

Overall, the Whine Critics approved, except for Ayla, who was in a bad mood that night. Cole told me “it’s spicy and I’m picky about that, but I’m giving it a thumbs up anyway.” Bennett ate it up – he’s not as sensitive about spice. Tony said it was good, “VERY good, actually.”

I would make this meal again in a heartbeat (and maybe reducing the spice for Cole). I loved the flavours and the cheesy tomato sauce. I also thought topping it with avocado was a nice touch.  I’ll take any opportunity I can to add avocado to food.

Ingredients

• 2 tsp olive oil
• 1 lb ground turkey
• 1 onion, diced
• 1 clove garlic, crushed
• 1 red pepper, diced
• 1 cup shredded zucchini
• 1/2 green pepper, diced
• 1 jar pasta sauce
• 1/2 cup salsa
• 1 tsp chili powder
• 1 tsp cumin
• 2 cup pasta shells 
• 1 cup milk
• 2 tbsp. flour
• 1 cup shredded cheddar cheese
• seasoning salt, to taste
• 1 avocado, diced

Instructions

1. In a large non-stick skillet, heat oil and add turkey, onion, and garlic on medium heat.
2. Cook until the turkey has cooked through, then add peppers and zucchini. 
3. Once the veggies have softened, add pasta sauce, salsa, chili powder and cumin. 
4. Reduce heat, cover pot and simmer while you cook the pasta shells according to package directions.
5. In a small saucepan, whisk together milk and flour, then bring to a boil, whisking continuously until thickened.
6. Remove from heat and add cheese. Stir the sauce until the cheese has melted.
7. Add the cooked pasta and cheese sauce to the skillet and stir until combined.
8. Add seasoning salt to taste.
9. Serve topped with avocado.