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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.
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Add entire can of crushed tomatoes (undrained), tomato sauce, dried pasta, seasonings, corn, black beans, jalapeno and chicken broth.
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Bring to a simmer, cover with a lid and reduce heat to low.
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Cook for 12 minutes, stirring gently every few minutes so the pasta doesn't stick.
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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.
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Remove from heat and stir in one cup of cheese. Replace lid to let cheese melt.
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Once the cheese has melted, sprinkle with more cheese, cilantro, diced avocados, cilantro, sour cream or any other toppings of your choice.