As I was preparing for dinner last night, I realized I was down to a package of ground turkey and 2 chicken breasts. I was really hoping that I’d open the freezer and find a frozen pizza, but, alas, these were my options. After a rousing round of “Eeny, Meeny, Miney, Mo,” I chose the turkey. Here’s what I came up with!
Turkey Taco Pasta
8oz small shell pasta
1lb ground turkey, or ground beef
salt and pepper to taste
1/2 onion, diced
1/2 jalapeno, seeded and diced (optional)
2Tbsp taco seasoning
1 can Rotel
3oz cream cheese
2Tbsp sour cream
1/2 cup shredded cheddar or Mexican blend cheese
fresh cilantro (optional)
Prepare pasta according to package directions. Drain, but reserve about 1/4 cup of the pasta water. Brown ground turkey in skillet over medium heat. Add in onion and jalapeno and season with salt and pepper. Cook until turkey is no longer pink and onion and pepper are tender. Sprinkle with taco seasoning and let simmer for 5 minutes, stirring occasionally. Drain meat mixture. Stir in Rotel, undrained. Add in cream cheese, and sour cream and cook on low heat, uncovered, until all ingredients are combined. Stir in pasta and shredded cheese. If desired, top with fresh cilantro.
*This dish is pretty spicy. A few ways to tone down the spice: use MILD Rotel and do not add the jalapenos. But, I’ve been told that some like it hot…