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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 12 |
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This is a staple for summer bbq potlucks. It makes a large batch that holds well for two or three days. Serve with pickled jalapeño slices for people who like spicy food. Calories and salt intake can be shaved off by using low fat ingredients Ingredients:
1 lb radiatore (short coiled pasta, uncooked) |
2 teaspoons olive oil |
3 garlic cloves, minced |
1 1/2 lbs ground turkey |
2/3 cup water |
1 1/4 ounces taco seasoning (i use opal's taco seasoning mix) |
2 cups mexican blend cheese |
2 cups chopped tomatoes, seeded |
1 cup red bell pepper, chopped |
1/4 cup cilantro, chopped (or more depending on taste) |
1/2 cup green onion |
1/2 cup sliced ripe olives |
1 (15 1/2 ounce) can black beans, rinsed and drained |
2 tablespoons lime juice |
1/2 teaspoon salt |
1/4 teaspoon cumin |
1 (8 ounce) 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, 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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