Creamy Taco Mac

Yum.  This is good.  A healthy version of a taco casserole that carries a bit of spice, a creamy, cheesy sauce and really satisfies.  This is a great dinner, easy to put together after work and enough to feed a family or provide some tasty leftovers for lunch.  I was surprised at the heat, but really liked the creamy sauce.  Dave couldn't get over it and ate up most of the leftovers (which were just as good as the first night) before I got a chance.  This is perfect for a crowd or a pot luck, since it's a bit different.  And with turkey, fat free cream cheese, fat free sour cream and reduced fat cheese, you can make this a healthy dish as well.

This month, the Secret Recipe Club paired me with Join Us, Pull Up a Chair, and I was excited to sort through so many of Heather's delicious recipes.  I had a hard time choosing, so I narrowed down the choices to five, including Mini Chocolate Chip Scones, Cheesy Jalapeno Beer Bread, Wagon Wheel Taco Pasta Salad, and Roasted Red Pepper Hummus, along with this Creamy Taco Mac recipe.  I let Dave choose and after much hemming and hawing, he was intrigued by the Creamy Taco Mac, so we enjoyed it for dinner one night.  Delicious.  I did add a teaspoon of cumin to the recipe because I like the smoky flavor that develops the Mexican tones of this meal.  I'm so glad to have had the chance to explore Heather's blog a little bit more and can't wait to try a few more of her recipes.  Be sure to check out some of the other recipes in this week's reveal by clicking the blog hop following the recipe.



Creamy Taco Mac

Ingredients


8 ounces dry pasta (like small shells or elbow macaroni)
20 ounces ground turkey
1/2 onion, chopped
1 16 ounce jar of salsa
1/4 cup mild taco seasoning
1 teaspoon cumin
salt and pepper to taste
3 ounces cream cheese
1/2 cup sour cream
1 cup shredded Mexican cheese blend or cheddar cheese


Bring a large pot of water to a boil, add salt and dry pasta.  Cook until tender, reserving 1 cup pasta water.  Over medium heat, brown turkey until no longer pink.

Drain off fat and add onion, cooking for about 5 minutes.

Add salsa, taco seasoning, cumin, salt and pepper, and simmer over low heat for about 5 minutes.

Add cooked pasta, reserved water, cream cheese, sour cream, and shredded cheese, stirring until combined and to get all the cheese melted and incorporated.  Simmer for 2-3 minutes.

Top with extra cheese before serving.

Makes about 6-8 servings.

Happy Baking,
The Cookie Princess

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