Growing up, this recipe was a staple in our household. It’s quick and easy, cheap, makes enough to feed a crowd, and it tastes great too! When we were little my parents wouldn’t tell us what was in it. But as I got older I finagled the recipe off my dad and made a few adaptations to make it a little healthier and leaner. I serve it in a bowl, topped with avocado, and a large salad on the side.
As we move into fall and winter this dish will become a staple in my diet. I love that I can portion just the right amount and have an easy, stress free lunch made in a handful of minutes. It’s packed with lean protein, healthy carbs and enough flavor to keep your taste buds happy all week long! And while it may not be the sexiest plate (or bowl) I’ve ever created, trust me when I say you can’t judge this book by its cover.
- 2 Packages Ground Turkey
- 2 Small Cans Tomato Soup
- 1 Can Diced Tomato
- 1 Can Corn, Drained
- 1 Onion Diced
- ½ Cup Shredded Cheddar Cheese
- 8 OZ Brown Rice Pasta Shells cooked, Drained
- ½ TB Garlic Salt
- 1 TB Pepper
- 1 TSP Cayanne Pepper
- ½ TB Southwest Seasoning
- In a large pot brown the ground turkey, drain and set aside. Sautee onion 3-4 minutes until soft. Add in ground turkey. Season with half of the seasoning mixture. Stir in tomato soup, diced tomatoes, and corn until well combined. Season with remaining seasoning mixture. Stir in noodles and cheese. Serve with fresh avocado