Rating: 4.5 stars
21 Ratings
  • 5 star values: 12
  • 4 star values: 4
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 0

This kid-friendly recipe is a takeoff on macaroni and cheese; it makes a large batch that holds well for two or three days. Serve with pickled jalapeño slices for grownups who like spicy food.

David Bonom
Recipe by Cooking Light September 2005

Gallery

Read the full recipe after the video.

Recipe Summary

Yield:
12 servings (serving size: about 1 1/3 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook pasta according to package directions, omitting salt and fat. Drain and rinse with cold water. Drain; set aside.

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  • 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.

Nutrition Facts

344 calories; calories from fat 30%; fat 11.4g; saturated fat 5.3g; mono fat 4.1g; poly fat 1.4g; protein 23.4g; carbohydrates 38.5g; fiber 3.6g; cholesterol 51mg; iron 2.9mg; sodium 632mg; calcium 193mg.
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