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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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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. Ingredients:
1 pound uncooked radiatore pasta (short coiled pasta) |
2 teaspoons olive oil |
3 garlic cloves, minced |
1 1/2 pounds ground turkey |
2/3 cup water |
1 (1.25-ounce) package 40%-less-sodium taco seasoning (such as old el paso) |
2 cups (8 ounces) preshredded reduced-fat mexican blend cheese |
2 cups chopped seeded tomato |
1 cup chopped bell pepper |
1/2 cup chopped fresh cilantro |
1/2 cup chopped green onions |
1/2 cup sliced ripe olives |
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 |
salsa (optional) |
Directions:
1. Cook pasta according to package directions, omitting salt and fat. Drain and rinse with cold water. Drain; set aside.
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.
3. Combine pasta, turkey mixture, reduced-fat cheese, and next 6 ingredients (through beans) in a large bowl.
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.
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