Mexican Casserole - Fast and Easy Stove Top Style

1. 1

   Brown turkey.

2. 2

   I don't drain, as there is usually very little fat.

3. 3

   I mash the cooked turkey with a potato masher to even out the lumps.

4. 4

   Once turkey is cooked through, add 2 cups water and bring to a simmer, adding pasta elbows or shells from the package (I often have to toss in another quarter cup of water during the cooking).

5. 5

   Cover and reduce heat to medium low and simmer until pasta is tender, about 10 minutes.

6. 6

   Stir a couple of times to make sure pasta doesn't stick to the bottom of the pan.

7. 7

   Once the pasta is tender, most of the water will be absorbed.

8. 8

   Don't worry if there is still some water in the mixture.

9. 9

   Now add the cheese packet, the salsa, and the chili powder and cayenne, if using.

10. 10

    Stir and heat through.

11. 11

    Fold the black beans in last, warm through, and enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.