Tex-Mex Chili Pasta

Tex-Mex Chili Pasta

Recipe By:

Harris Teeter Chef Skip Laskody


3/4 lbs. ground turkey

1/2 cup chopped onions

1 1/2 jars Salsa (aprox. 40 oz)

1 1/2 cup dark red kidney beans

8 oz. Spaghetti, uncooked

1 tbls. chili powder

1/2 tsp. ground cumin

1/2 tsp. garlic powder

1/4 tsp. ground cayenne pepper (opt.)

1/2 cup (2 oz.) shredded cheddar cheese

In a Medium saucepan over medium heat, cook meat until done; drain. Add onion; cook 5 minutes or until tender.

Stir in pasta sauce, beans and seasonings; heat to boiling. Reduce heat; simmer 10 minutes.

Meanwhile, cook Pasta according to package directions; drain. Toss hot pasta and one-half sauce, spoon remaining sauce over top.