Sometimes I like to mix different kinds of foods together. Mexican Italian fusion, ya feel me? Well, it’s hardly real Mexican or real Italian, but it is very tasty, comforting, and filling!
This recipe came together when I realized I was missing too many key ingredients for another meal I was planning. I had bought orecchiette rigate when I was at Whole Foods but didn’t really have a plan to use it. I’d never had that kind of pasta before. I also have no idea how to pronounce it. I’d just seen it floating around online and thought I better stay in the game! Hence, the pasta goes into my cart…Really though, this pasta worked wonderful for the dish because they were like mini bowls that scooped up the sauce.
1 pound orecchietta rigate or a different small shaped pasta
1 pound ground turkey
1 onion, chopped
2 garlic cloves, minced
1 tablespoon chile powder
2 teaspoons cumin
1 teaspoon corriander
1 (15 oz) can red mild enchilada sauce
1 (8 oz) can refried beans
1 (4 oz) can chopped green chiles
6-8 oz cheddar cheese, shredded
1. Cook pasta according to package.
2. Heat a large skillet over medium-high heat. Saute onion until translucent; add in ground turkey and cook until no longer pink. Add in garlic and saute 1 minute. Add in spices and combine. Pour in enchilada sauce and stir in refried beans until smooth. Stir in green chiles and simmer until pasta is done cooking or about 10 minutes.
3. Mix sauce and pasta together. Serve and top with shredded cheese.