1 ½ cups Green Giant frozen Peaches ‘n’ Cream Corn
½ red bell pepper, diced
½ green bell pepper, diced
1 package taco seasoning (low sodium)
¼ cup water
1 lb medium pasta shells or other short pasta (454 grams)
1 cup shredded cheddar cheese
1 cup cherry tomatoes, halved
½ cup Catalina dressing
½ cup tomato salsa (mild or spicy)
3 cups chopped lettuce
2 cups tortilla strips or chips
Directions
Cook ground turkey in a large skillet over medium-high heat until no longer pink, about 4-5 minutes.
Add frozen corn, red pepper, green pepper and taco seasoning. Cook and stir until peppers are slightly softened and corn has warmed through, about 3-4 minutes.
Stir in water and set aside.
Bring a large pot of water to a boil. Salt well and add pasta. Cook until al dente, about 8-12 minutes.
Drain pasta and rinse under cold water until completely cooled.
Stir together cooled pasta, cooled turkey mixture, cheese, tomatoes, dressing, salsa and lettuce.
Serve with tortilla strips or chips.
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