This family-friendly skillet supper is sure to make it into regular rotation. You can swap the ground turkey for ground chicken or beef. This makes a generous amount — leftovers are even better the next day for lunch.

Prep time: 10 min | Cook time: 30 min

8 ounces cavatappi or other short tube-shape pasta (such as elbow macaroni or penne)

Salt, to taste

2 teaspoons canola oil

1 pound ground turkey

1 package La Tortilla Factory Classic Taco Skillet Sauce Starter

3 tablespoons butter, divided

2 tablespoons all-purpose flour

2 cups milk

1 (8-ounce) package grated Mexican blend cheese

Pinch cayenne pepper

Freshly ground black pepper, to taste

1/3 cup crushed Non-GMO Hatch Chile 50/50 Crisps

Chopped cilantro, for garnish (optional)

Preheat oven to 375°F.

Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Drain and return pasta to pot.

While pasta cooks, heat oil in a 12-inch cast-iron or another oven-safe skillet over medium-high heat. Add turkey. Cook 5 minutes or until browned, stirring to crumble. Stir in Classic Taco Skillet Sauce Starter. Scrape into the pot with drained pasta.

Return skillet to medium heat and melt 2 tablespoons butter. Whisk in flour and cook 2 minutes, stirring constantly. Gradually whisk in milk (mixture will spatter a bit at first). Cook 1 minute or until thick enough to coat the back of a spoon. Reduce heat to low and gradually whisk in cheese, adding a little at a time and whisking until addition melts. Whisk in cayenne, salt and pepper to taste. Remove from heat. Stir in pasta and turkey, spreading in an even layer in skillet.

Melt the remaining 1 tablespoon butter. Add crushed crisps, tossing to combine. Sprinkle over mac and cheese. Bake 15-20 minutes or until bubbly.

Number of Servings: 6-8