Turkey Taco Pasta

Small batch pasta with turkey and a Southwestern flavor

Small batch pasta with turkey and a Southwestern flavor

Cook’s notes: I made this several times and tried out 3 different kinds of Taco Seasoning. Trader Joe’s brand was the hottest. Penzeys makes an excellent version, medium heat. Alton Brown’s recipe was the mildest (cut recipe in half; omit the cayenne pepper).

Makes about 6 cups

6 oz. uncooked radiatore pasta, cooked according to package directions

20 oz. package ground turkey, cooked with 2 Tablespoons of taco seasoning and 1/2 cup water

14.5 oz can diced fire-roasted tomatoes with garlic: do not drain

11 oz. can vacuum packed corn with red and green peppers (sometimes called “Mexicorn”)

15 oz. can black beans, rinsed and drained

Cheese sauce: 1 cup milk, 1 cup (4 oz.) shredded cheddar, and ground black pepper to taste. Heat the milk in a medium saucepan and whisk in the cheese until the sauce thickens. Be careful not to let the milk boil or scald. Whisk in the black pepper to taste until mixture is well blended. (You can also do the butter and flour step, but I skipped it.)

Combine the pasta, ground turkey, and cheese sauce. Stir to combine and serve warm.

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