1-Preheat the oven to 350°F (optional step for melting cheese at the end)

2-Dice the onion into small, uniform pieces

3-Mince the garlic cloves finely

4-Measure all spices and keep them in a small bowl

5-Shred the cheddar cheese if not pre-shredded

6-Chop the cilantro or parsley for garnish

7-Heat a large oven-proof skillet over medium-high heat. Add 2 teaspoons olive oil and swirl to coat the bottom of the pan.

8-Once the oil is hot, add 1 pound lean ground turkey. Break up the turkey with a wooden spoon and cook until mostly done, about 5-7 minutes.

9-Add 1/2 cup diced onion, 3 minced garlic cloves, and 1/4 teaspoon of the kosher salt. Sauté for 3-4 minutes until the onion and garlic soften and become fragrant.

10-Stir in 1 tablespoon chili powder, 2 teaspoons garlic powder, 2 teaspoons onion powder, 1 teaspoon dried oregano, and 2 teaspoons ground cumin. Cook for 1 minute until the spices become aromatic.

11-Add 1 1/2 cups salsa, 3 cups water or chicken broth, 3 cups medium uncooked pasta shells, and the remaining 1/2 teaspoon kosher salt. Bring to a boil.

12-Reduce heat to a simmer, cover, and cook until pasta is al dente, about 10-12 minutes. Stir occasionally to prevent sticking.

13-Once pasta is al dente, stir again and season with salt and pepper to taste.

14-Sprinkle 1/2 cup shredded cheddar cheese on top and cover the skillet or place it in the oven for about 2 minutes just until cheese melts.

15-Remove from heat and let it rest for a couple of minutes before serving. Garnish with sour cream or Greek yogurt and chopped cilantro or parsley.