• Before starting, preheat the broiler to high. Bring a large pot of salted water to a boil (use same for 4 servings).
• Wash and dry all produce.
• To the boiling water, add fusilli. Cook for 10-12 min, until tender but still firm to the bite.
• Reserve 3/4 cup (1 1/2 cups) pasta water.
• Strain fusilli, then return to the pot, off heat.
• Meanwhile, core, then cut pepper into 1/4-inch pieces.
• Finely chop cilantro.

• On a foil-lined baking sheet, add peppers, corn and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, then toss to combine. 
• Broil in the middle of the oven for 6-8 min, stirring halfway through, until tender.

• Meanwhile, heat a large non-stick pan over medium-high.
• When hot, add 1 tbsp (2 tbsp) oil, then turkey. Cook for 3-5 min, breaking up turkey into smaller pieces, until no pink remains.**
• Reduce heat to medium, then add Enchilada Spice Blend, Tex-Mex paste and flour. Cook for 1 min, stirring often, until fragrant.
• Add tomato sauce base and reserved pasta water. Cook for 1-2 min, stirring often, until sauce thickens slightly. Season with pepper.

• To the pot with fusilli, transfer turkey mixture and veggies, then stir to combine.
• Reheat the same pot over medium. 
• Meanwhile, in a small bowl, combine creamy dressing, cilantro and 1 tsp (2 tsp) water. Season with salt. (NOTE: This is your creamy cilantro sauce!)
• When the pot is hot, sprinkle cheese over top. Cook covered for 1-2 min, until cheese melts.
• Divide fusilli mixture between bowls. 
• Spoon creamy cilantro sauce over top.

If you've opted to get turkey, add 1 tbsp (2 tbsp) oil to the pan, then add turkey. Cook in the same way the recipe instructs you to cook the beef.**