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“This is a staple for summer bbq potlucks. It makes a large batch that holds well for two or three days. Serve with pickled jalapeño slices for people who like spicy food. Calories and salt intake can be shaved off by using low fat ingredients”
READY IN:
45mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook pasta according to package directions, omitting salt and fat. Drain and rinse with cold water. Drain; set aside.
  2. Heat oil in a large nonstick skillet over medium-high heat. Add garlic; sauté 1 minute. Add turkey; cook until browned, stirring to crumble. Stir in water and taco seasoning; bring to a boil. Reduce heat, and simmer 4 minutes or until liquid almost evaporates and the turkey is done, stirring frequently. Remove from heat; cool slightly.
  3. Combine pasta, turkey mixture, cheese, and next 6 ingredients (through beans) in a large bowl.
  4. Combine lime juice, salt, cumin, and sour cream, stirring until well blended. Pour over pasta mixture; toss gently to coat. Serve with salsa, if desired.

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