I absolutely love fajitas. They’re so fun to entertain with, but there are many steps to making them and you have to make sure the timing is right. Since I didn’t know when JJ would be home for dinner tonight, I wanted to make fajitas into a casserole that could be ready whenever we were. I have layered tortillas and baked them like lasagna, but they tend to get gummy, so I decided to go for pasta.I like to get vegetarian fajitas with lots of veggies, but I wanted a protein. I had some leftover ground turkey they needed to be used, so I decided to use that rather than black or kidney beans, two great vegetarian substitutes.
You can purchase fajita seasoning packets at the store, you can use taco seasoning like I did (because I got it in a big Penzey’s kit), or you can add some cumin, chili powder, coriander, and paprika.
I hope you enjoy this easy meal that’s ready when you are!
Fajita Pasta
½ lb. Rotini or any short cut pasta
½ lb. 99% fat free ground turkey
2 cloves minced garlic
½ red onion, sliced
1 c. sliced button mushrooms
1 zucchini, sliced
1 red bell pepper, sliced
1 green pepper, sliced
1 jalapeno, sliced
Salt and Pepper
1 15 oz. can organic diced tomatoes
2 tbsp. taco seasoning mix (I had Penzeys on hand)
1/4 c. 2% shredded cheddar cheese
Chopped cilantro, Sour Cream or Guacamole for garnish
Preheat oven to 450 degrees.
Bring a large pot of water to a boil, salt heavily, cook pasta until al dente. Drain, and pour into a large casserole dish.
In a large skillet, cook turkey over medium heat, season with salt and pepper. When cooked, pour into the casserole dish with pasta.
In the same skillet, add mushrooms, zucchini, peppers, onion, and garlic. Sautee veggies for 10-15 minutes, until they’re tender. Season with salt and pepper. Pour into the casserole dish.
Add tomatoes and taco seasoning to casserole; stir well to mix all ingredients.
Top with cheddar cheese and put in the oven. Bake for 30-40 minutes, until cheese is melted and pasta is bubbly.
Plate and serve with garnishes.
½ lb. 99% fat free ground turkey
2 cloves minced garlic
½ red onion, sliced
1 c. sliced button mushrooms
1 zucchini, sliced
1 red bell pepper, sliced
1 green pepper, sliced
1 jalapeno, sliced
Salt and Pepper
1 15 oz. can organic diced tomatoes
2 tbsp. taco seasoning mix (I had Penzeys on hand)
1/4 c. 2% shredded cheddar cheese
Chopped cilantro, Sour Cream or Guacamole for garnish
Preheat oven to 450 degrees.
Bring a large pot of water to a boil, salt heavily, cook pasta until al dente. Drain, and pour into a large casserole dish.
In a large skillet, cook turkey over medium heat, season with salt and pepper. When cooked, pour into the casserole dish with pasta.
In the same skillet, add mushrooms, zucchini, peppers, onion, and garlic. Sautee veggies for 10-15 minutes, until they’re tender. Season with salt and pepper. Pour into the casserole dish.
Add tomatoes and taco seasoning to casserole; stir well to mix all ingredients.
Top with cheddar cheese and put in the oven. Bake for 30-40 minutes, until cheese is melted and pasta is bubbly.
Plate and serve with garnishes.
(mmm, big bowl of warm, spicy, healthy, deliciousness!)
2 comments:
I made this the other night and it was delicious!! I used my food processor to finely chop all the veggies which reduced some bulk and didn't let me pick only the veggies I like (I shy away from zucchini but will eat it when forced).
I used a half packet of low sodium taco seasoning and I only used 6 oz of cheese and put it on top.
Thanks for the creative recipe. This is a new favorite!
This looks so good! It's low in weight watchers points too, which is a good thing for me. Thank you for sharing!
Did it give you approx. 4 servings? (That's what I'm approximating it makes).
Thank you!
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