Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes

2 tablespoon of extra virgin olive oil 2 cloves of garlic, minced 1/2 of a small onion, diced 1.25 pounds of taco seasoned ground turkey meat or 1.25 pounds of lean ground beef and packet of low-sodium taco seasoning 2 cups of low-sodium chicken broth 1 19oz can of red enchilada sauce 8oz (about 2 1/2 cups) of dried rotini pasta 2 cups of freshly shredded Colby Jack cheese green onions black olives

In a large skillet or sauté pan, sauté garlic and onions in olive oil over medium low heat until softened. Add ground turkey meat and cook, breaking meat up with a wooden spoon until browned. Once turkey meat is cooked through, add pasta, chicken broth and enchilada sauce to pan. Bring to a boil, then reduced heat to low and cover. Cook on low, with pan covered for about 15 minutes. Then remove lid and let simmer for additional 5 minutes until pasta is tender and sauce has reduced. Remove from heat and stir in 1 cup of cheese. Top pasta with additional cup of cheese and melt under broiler for a minute or tow, or place lid back on pan and let heat from the pasta melt the cheese. Garnish with black olives and green onions.