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Tuesday, March 15, 2011

Creamy Taco Mac (Healthy Hamburger Helper)

This is a healthy version of what could be called a 'box dinner replica.' It was nice and easy for a weeknight and we all really enjoyed it! It makes a lot too; so plan on leftovers!

1¼ lbs. ground turkey
8 oz. whole wheat pasta shapes (any shape)
1 small onion, chopped
1 clove garlic, minced
1 (14 oz.) can reduced sodium diced tomatoes, drained
4 tbsp. taco seasoning
3 oz. fat free cream cheese
½ cup fat free sour cream
Shredded cheddar cheese (optional) - I didn't add this and we didn't miss it.

Bring a large pot of water to boil. Cook pasta according to the package directions. Drain, reserving 1/4 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.

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