ROTW: Yellow Bows of Texas

This is a chili-type recipe from the February/March issue of Taste of Home magazine.

1 lb. lean ground turkey (I used ground beef)
2 tsp. minced garlic (I used garlic powder)
1 cup each chopped onion, chopped green bell pepper, and diced carrots (I omitted the carrots)
1 1/2 cups tomato sauce
1 1/2 cups salsa (whatever your preference is - mild, medium, or hot)
1 15 ounce can black beans, drained and rinsed
2 tsp. chili powder (I increased this a little bit)
1 tsp. ground cumin
1/2 tsp. dried oregano
12 oz. uncooked bow tie pasta
1/2 cup sour cream
1/2 cup shredded cheddar cheese
1/2 cup chopped green onions (I didn't add these)

Cook turkey (or beef) and garlic in a large, deep, non-stick skillet or pot over medium-high heat until meat is no longer pink. Break up large chunks using a fork. Add onions, green pepper, and carrots. Cook and stir for 4 to 5 minutes until vegetables have softened. Stir in tomato sauce, salsa, beans, chili powder, cumin, and oregano. Bring mixture to a boil. Reduce heat to low, cover and simmer for 15 minutes, stirring occasionally. Meanwhile, prepare pasta according to package directions. Drain. Divide pasta among six serving bowls. Ladle chili over pasta. Place a dollop of sour cream in the center and sprinkle with cheese and green onions.

This recipe was fairly easy to make. David and I both thought the meat mixture was really good. It is very thick and hearty. However, the pasta was a little odd. It was almost a cross between spaghetti, chili, and tacos. David took the leftovers for lunch today and ate it over Fritos instead of the pasta and said it tasted much better. Jacob really didn't care for it (I think the pasta was hard to eat), but David and I give the meat part a 5 out of 5 spoons. As far as we're concerned - leave the pasta out!