This recipe is like the best mash-up of tacos and mac and cheese, and it only uses one skillet to make clean up a breeze.

Mexican Pasta Skillet

Heat oil in a large skillet over medium-high heat. Add ground turkey. Cook until browned, stirring occasionally to break into crumbles. Drain and discard drippings. Add onions; cook for 5 minutes or until softened.

Stir in pasta, enchilada sauce, tomato sauce, salsa, and chicken broth. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes or until pasta is al dente, stirring once halfway through.

Add corn, black beans, and bell and poblano peppers. Gently toss to combine. Stir in 1/2 cup cheese; cook for 1 to 2 minutes more or until cheese is melted.

Top with remaining 1/2 cup cheese. Garnish with sour cream, cilantro, tomato, avocado, and/or tortilla strips. Serve immediately.