Taste of Tuesday: Baked Mexican Penne

Normally I'm a skeptic when it comes to fusion cuisine. It's just weird to me. The extent of my fusion interests barely extend to Tex-Mex food. So when I first saw this recipe, I was uncertain. It looked and sounded really good, but it was salsa, ground beef, and black beans -- mixed with pasta. Hmmmm...



I gave it a try, and I'm so glad I did. It's yummy, and not at all weird. I've made it a few times since then, and it's definitely a keeper.

The first time I made it, as I was pouring it into the pan I thought, "this would lend itself well to a Dutch oven." We sat down for dinner, Ben took one bite, and said, "You should make this in the Dutch oven for our campout next month."

The second time I made it was for a Relief Society emergency preparedness activity, and I did do it in the Dutch oven.

The third time was for our camping trip...in the Dutch oven. It's a hearty meal for being outdoors and needing energy -- it's got good protein, but also good carbs in it, especially if you use whole wheat pasta.



Baked Mexican Penne
adapted from Recipes to Run On

1/2 pound penne (1/2 box)
1 pound ground turkey
1 tbsp olive oil
2 cloves garlic, minced
1 large bell pepper, chopped
1 large onion
1 tsp cumin
1 tsp chili powder
salsa
salt and pepper
2 cups shredded cheese
cilantro (optional)

Preheat oven to 350. Boil pasta according to package instructions.

Meanwhile, saute garlic, onions, and peppers in the olive oil over medium-high heat in a large non-stick skillet. Add ground turkey, spices, and salt and pepper to taste. Cook until browned. Drain (if necessary) and add to a large bowl. Add the beans and pasta. Stir to combine. Add salsa gradually, until it looks good to you. (The original recipe called for way more than I would ever use, and I think I've ended up using around 16 oz each time.)

Spray a 9x13" baking dish with non-stick cooking spray. Pour half the pasta mixture into the pan. Top with 1 cup cheese. Cover with remaining pasta. Then top with remaining 1 cup cheese. Bake for 30-35 minutes or until bubbly and the cheese is golden.

Top with chopped cilantro, if using.