Get dinner ready in a flash with these ingredients found inside your very own pantry! Just add shredded cheddar and a sprig of cilantro!
Thump Thump Thump!
Tick tock tick tock tick tock!
Growl, gurgle, roar!
Rub, scratch, squirm…
My heart is racing, my palms are sweaty, and the day seems to be dragging its feet! Like a cobra on a mission eyeing a nice juicy field mouse in the short distance, my hunger pangs are just setting in. It’s 4:58 pm, my gut is wound up in a tight knot and I have dinner on the brain!
Of course, I forgot to thaw out the frozen chicken breast that I meant to transfer from the freezer to the fridge last night because I was catching up on the season finale of Game of Thrones. I could hit up a drive-thru and waste away $40. Or I can raid my pantry for on-hand staples that I the smart version of past-tense me have already stocked up in anticipation for this dummy version of frantic future me. Yay!
It’s an All-In-One Pot Turkey Taco Hamburger Helper Wannabe (Whew! Say that 3 times fast!) to the rescue! With 15 minutes and time to spare, just long enough for the apple, I popped into my mouth to dissipate into oblivion. That’s all it took to whip up a batch of this bad boy and finally put those hunger pangs to rest.
This was a recipe that I originally adapted from Lynn’s Kitchen Adventures.
I have tweaked it according to what we had on-hand in our pantry and our fridge at that particular time. I did not want to waste another trip to the store and spend more money on more things that we did not need, so we used what we had instead and our bellies were just as satisfied. I also added more spices to cater to my husband’s palate. I hope that you will enjoy it as much as our family did too.
Got a good 15-minute meal idea? Let me know in the comments below. Thanks for stopping by my little corner today!
(Original recipe adapted by www.lynnskitchenadventures.com/2013/01/homemade-cheeseburger-helper.html)
Ingredients: Serves 8
- 1 tube (2 lbs.) frozen ground turkey (thawed)
- ½ tsp. Salt
- ½ tsp. Ground Black Pepper
- ½ tsp. Sugar
- 1 tsp. Cumin
- 1 tsp. Cayenne Pepper
- 1 tsp. Chili Powder
- Olive oil Spray or 2 tbsp. Olive Oil
- 1 tbsp. Minced Garlic in Olive Oil
- ½ Chopped & Diced Red Onions
- 1 cup of beef or chicken broth/stock or 2 cubes bouillon & water
- ½ cup of milk or heavy cream (whatever you have on hand)
- 2 jars of Chi Chi’s Mild Salsa
- 1 can of Black Bean
- 2 Chopped & Diced fresh Roma Tomatoes
- 1 Chopped and Diced Green Bell Pepper
- ½ Bag of frozen Whole Kernel Golden Corn
- 1 box of Elbow Macaroni Noodles
- 1 ½ cups of shredded Sharp Cheddar or Mexican-Style Mix Cheese
- Salt, Black Pepper, Cayenne Pepper, to taste (We like heat so I used a good 3 dashes of each spice)
- 1 handful of chopped Green Onions (Scallions)
- Serve with a dollop of your favorite sour cream
- On medium heat, spray skillet with olive oil or drizzle 2 tbsp. Olive Oil in your pan or skillet.
- Add minced garlic and cook 2 minutes or until fragrant.
- Add the thawed ground turkey and mix in dry spices (salt, black pepper, sugar, cumin, cayenne pepper, chili powder). Cook and brown the meat mixture for about 5-8 minutes depending on your heat or gauge when juices run clear and meat goes from a pink to grayish brown color.
- Add a box of elbow macaroni to the cooked meat mixture and stir well.
- Then add the stock/broth to the mixture and continue to cook for another 7-8 minutes per the instructions on the pasta box.
- Once pasta and meat are cooked, add the salsa, and the remaining veggies (red onions, tomatoes, bell peppers, black beans, corn) to your skillet and cook for another 5 minutes.
- Add the milk/cream and shredded cheese. Stir until cheese mixture is melted and every morsel is well coated about 2-4 minutes.
- Lastly, serve it up hot with your choice of hot sauce and/or a cool dollop of sour cream and sprinkle with fresh scallions, enjoy!
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