- 1 pound cavatappi
- 2 tablespoons olive oil
- 1/2 pound ground turkey
- 1 small or 1/2 medium yellow onion, finely chopped
- 2 cloves garlic, grated or finely chopped
- 1 tablespoon cumin
- 1 tablespoon dried oregano
- 2 teaspoons chili powder
- Pepper, to taste
- 1/2 cup beer
- 1 cup salsa verde, store-bought or homemade
- 4 cups cheese sauce
- 1 jar pickled jalapeños
- 1 bunch scallions, chopped
- 1 avocado, diced and dressed with lime juice
Preheat oven to 375°F.
Bring a large pot of water to a boil. Liberally salt the water and add pasta. Cook 2 minutes shy of al dente. Drain the pasta and return it to the empty pot.
Heat a large skillet over medium-high heat with olive oil. Once the pan is hot, add turkey and break it up well with a kitchen spoon or potato masher. Cook until cooked through, about 4-5 minutes. Add onion, garlic, cumin, oregano, chili powder, salt and pepper, and cook until the onions are soft, about 3-4 minutes. Deglaze the skillet with beer and reduce until the liquid has almost completely evaporated, about 2 minutes. Remove from heat and stir in salsa verde.
Add turkey chili and cheese sauce to the large pot with the pasta. Stir well to combine then pour into a baking dish. Bake for 18-20 minutes, or until bubbly and brown on top. Garnish with pickled jalapeños, scallions, avocado and serve.
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