2 1/2 cups medium dried pasta shells (I used gluten free rotini)
1 jalapeno, seeded and diced
2 teaspoons of chili powder
1/2 teaspoon of paprika
2 teaspoons of cumin
Salt and black pepper to taste
2 cups of shredded Colby-jack or cheddar cheese
Additional toppings (optional)
fresh chopped cilantro
In a large skillet over medium heat, saute onions and garlic in olive oil over medium heat, for 1 or 2 minutes until fragrant. Add bell pepper and cook for another minute. Add ground meat to skillet and cook until brown, about 4-5 minutes, breaking up the meat as it cooks, Season with salt and black pepper, to taste. Drain any excess fat.
Add entire can of crushed tomatoes (undrained), tomato sauce, dried pasta, seasonings, corn, black beans, jalapeno and chicken broth.
Bring to a simmer, cover with lid and reduce heat to low.
Cook for 12 minutes, stirring gently every few minutes so the pasta doesn't stick.
Stir in chopped spinach and zucchini then replace lid and allow to cook for an additional 2 minutes until pasta is tender. Season additionally with salt and pepper, as needed.
Remove from heat and stir in one cup of cheese. Replace lid to let cheese melt.
Once cheese has melted, sprinkle with more cheese, cilantro, diced avocados, cilantro, sour cream or any other toppings of your choice.