Preheat oven to 400 degrees.

Pre a 3-quart baking dish with nonstick baking spray. Put the pasta into a large bowl.

Drizzle the pasta with olive oil so that the noodles will not stick together.

Cook the ground beef and ground turkey in a large skillet on medium-high heat for 4-5 minutes.

While cooking, use a fork to break the meat into small pieces.

Stir in the diced onion and chili seasoning and continue to cook for another 2-3 minutes. Drain the beef grease from the skillet.

Pour in the picante sauce, stirring with the ground beef.

Melt the butter in a medium saucepan, cooking on medium heat. Whisk in the flour ro blend.

Continue to whisk while cooking for 30 seconds.

Slowly add in milk, a little at a time, while still whisking. Continue cooking until the mixture has thickened.

Measure 3 cups of the Pepper Jack cheese.

Slowly begin to add the cheese in the bowl, whisking to mix well. Add pepper and salt, whisking to combine.

Pour the cheese mixture into the large bowl of meat and noodles. Stir to mix.

Stir in 1 cup of the remaining shredded cheese. Scoop the mixture into the baking dish.

Sprinkle the remaining Pepper Jack cheese on top of the casserole.

Transfer the baking dish to the oven.

Bake at 400 degrees for 12-15 minutes (or until the cheese has melted)

Serve and Enjoy!