Recipe courtesy of: Annie’s Eats
Original recipe located at: http://annies-eats.com/2010/04/27/creamy-taco-mac/
Annie has quite the reputation among food bloggers and message board frequenters. Now don’t get the wrong idea, I mean a GOOD reputation, a great one in fact! I often look at her blog in awe, mainly because I will never be that kind of a baker. I’m just not patient or as talented as she is! But I have tried a few of her recipes, and you’ll see more in the days to come. This taco mac went together very quickly and I was particularly glad to discover the homemade taco seasoning recipe on her blog because I know the sodium content of the pre-packaged blends is through the roof!
1¼ lbs. ground turkey
8 oz. dry pasta shapes
1 small onion, chopped
1 clove garlic, minced
1 (14 oz.) can diced tomatoes, drained
4 tbsp. taco seasoning
3 oz. cream cheese
½ cup sour cream
Salt and pepper
Shredded cheddar cheese (optional) She says it’s optional but it’s not optional in my house. The more cheese the better, right?!
1 small can diced green chilis (I added these to give it a little more kick and dimension…I think diced green peppers would be great, too…an extra vegetable plus a pop of color)
Bring a large pot of water to boil. Cook pasta according to the package directions. Drain, reserving ½ cup of pasta water. Set aside.
Meanwhile, in a large skillet or sauté pan, cook the ground turkey over medium-high heat until no longer pink. A few minutes before the turkey is cooked through, add the chopped onion to the skillet. Once the turkey is cooked through, mix in the garlic and cook until fragrant, about 30 seconds. Mix in the diced tomatoes and taco seasoning and let simmer over medium heat for about 5 minutes. Stir in the cooked pasta, cream cheese, sour cream and reserved pasta water, and continue stirring until the cream cheese is melted and the sauce is well blended. Season with salt and pepper to taste. Simmer over medium-low heat 3-5 minutes to reduce the sauce a bit. Remove from the heat and top with shredded cheddar cheese, if desired.
This recipe turned out very flavorful and was no more time-consuming than preparing Hamburger Helper. I will say that just like HH, I find that the meat to pasta ratio is a little greater than I typically care for. I wound up not using the entire amount of meat mixture when blending it with the noodles. I know it’s probably better to have more protein and less carbs, but that’s just how I roll!