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

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.

How to Make It

Step 1

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

Step 2

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.

Step 3

Combine pasta, turkey mixture, reduced-fat cheese, and next 6 ingredients (through beans) in a large bowl.

Step 4

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.

Ratings & Reviews

saskue's Review

July 08, 2012
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.

AnnTimmerman's Review

June 21, 2012
This recipe is great! I followed the directions, but omitted the ground turkey. I used Trader Joe's taco seasoning which has a good kick to it, worked wonderfully as a side dish.

Enedina's Review

May 07, 2012
This is a tasty recipe. I used ground beef instead of ground turkey because it was all I had on hand. 6 out of 7 family members enjoyed this dish. I have one son who doesn't like beans. Very good.

arizona09's Review

February 28, 2012

slocook1's Review

August 18, 2011
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.

ReneeW's Review

August 15, 2011
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.

Kamille's Review

June 23, 2011

MelanieFarrell's Review

January 30, 2011
Takes a bit of prep but this recipe has quickly become a family favorite. Makes a lot! Great for large family gatherings. Have made this recipe numerous times.

karenfar's Review

October 09, 2010
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.

user's Review

September 15, 2010
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.