Creamy turkey taco mac

• Meat

  • 1 1/4 lb Ground turkey

• Produce

  • 1 clove Garlic
  • 1 Green onions
  • 1/2 Onion
  • 1 (10 oz. can Rotel tomatoes

• Pasta & Grains

  • 8 oz Elbow noodles

• Baking & Spices

  • 4 tbsp Taco seasoning

• Dairy

  • 3 oz Cream cheese
  • 1/2 cup Sour cream, light

• Liquids

  • 1/2 cup Reserved pasta boiling water

Found on peanutblossom.com

Description

Ingredients

• 1¼ lbs. ground turkey
• 8 oz. elbow noodles
• ½ cup reserved pasta boiling water
• ½ onion, chopped
• 1 clove minced garlic
• 4 tbsp. taco seasoning (I prefer Penzeys Spices mix)
• 1 (10 oz.) can Rotel tomatoes
• 3 oz. cream cheese
• ½ cup light sour cream
• green onions for garnish (optional)

Directions

• Boil the pasta according to the package directions. Be sure to cook it in on the low end of the time so it remains firm. This will help prevent the noodles from becoming overly mushy as they absorb the liquid from the sauce. Reserve a ½ cup of the boiling liquid right before draining and set aside.
• In a large skillet, brown the ground turkey until it is no longer pink. Drain the fat off and return the skillet to the stove top. Add the chopped onion and garlic and sauté until fragrant and onions are softened. Add the taco seasoning, stir to combine and heat through for 1 minute. Add the can of tomatoes and reserved pasta water, scrape the bottom of the pan to get up any of the stuck seasonings.
• Add the cream cheese and sour cream, stir to melt and combine. Add the reserved noodles to the pan and toss to coat.
• Garnish with chopped green onions or shredded cheese. (Optional.)
• NOTE: When I have sad little tomatoes hanging around in my fridge, I dice them up and toss them in with the canned tomatoes. This is a great way to use up lingering produce!!