1 (15.5-ounce) can black beans, rinsed and drained
2 tablespoons fresh lime juice
1/2 teaspoon salt
1/4 teaspoon ground cumin
1 (8-ounce) container reduced-fat sour cream
How to Make It
Cook pasta according to package directions, omitting salt and fat. Drain and rinse with cold water. Drain; set aside.
Heat oil in a large nonstick skillet over medium-high heat. Add garlic; sauté 1 minute. Add turkey; cook until browned, stirring to crumble. Stir in water and taco seasoning; bring to a boil. Reduce heat, and simmer 4 minutes or until liquid almost evaporates and the turkey is done, stirring frequently. Remove from heat; cool slightly.
Combine pasta, turkey mixture, reduced-fat cheese, and next 6 ingredients (through beans) in a large bowl.
Combine lime juice, salt, cumin, and sour cream, stirring until well blended. Pour over pasta mixture; toss gently to coat. Serve with salsa, if desired.
Made it for the 4th and everyone tried it and said it was ok but not crazy about it. Made 3 different salads and 2 of them disappeared. I agree it's ok but I wont make it again since I had to throw half of it away cause nobody wanted seconds.
I gave this 5 stars after tweaking it a bit. Instead of ground turkey I used 85/15 ground beef for more flavor and less dryness, added beef broth instead of water, used bacon fat instead of olive oil to brown the meat, used my own blend of Mexican spices which I make a large batch of and keep on hand and added a can of whole kernel corn, drained. Also used full fat pepper jack instead of the cheese called for and a couple of minced fresh serrano peppers and used 8 oz of regular sour cream with a half cup of mayo added because the dressing was a bit dry. This is a great one course main meal on a warm CA summer night. Heck we could even eat this for dinner in the dead of winter.
Enjoyed by the whole family! I was even able to make a separate dish gluten and dairy free for my son using rice pasta and rice cheese. Always nice to be able to cook one dish two ways to accommodate his allergies.
I made this to share at a potluck of about 50 people and it makes so much that there were leftovers. I do think it needs more taco seasoning (I added 1/2 package more than called for) and it needs more than the 1 cup sour cream as it was a little dry. Otherwise, great salad for a crowd.
I loved this recipe and will remember it for the next potluck. I used ground sirloin instead of ground turkey and cheddar cheese instead of Mexican blend. I also used rotini instead of radiatore. I found this very yummy.
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