This recipe fits all my criteria - yummy picture, tasty ingredients, quick, and easy! I added some corn and diced red peppers to the dish for some added veggies and both were good additions. I strongly recommend you making the taco seasoning she mentions because it will not only save you on sodium but the flavor is great too.
CREAMY TACO PASTA
1¼ lbs. ground turkey
8 oz. dry pasta shapes
1 small onion, chopped
1 clove garlic, minced
1 (14 oz.) can diced tomatoes, drained
1/2 red pepper, chopped3/4 cup frozen corn, thawed
4 tbsp. taco seasoning (see below for homemade recipe)
3 oz. cream cheese
½ cup sour cream
Salt and pepper
Shredded cheddar cheese (optional)
Bring a large pot of water to boil. Cook pasta according to the package directions. Drain, reserving ½ 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 and red pepper 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, corn, 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.
Homemade Taco Seasoning
4 tbsp. chili powder
3 tbsp. plus 1 tsp. paprika
3 tbsp. ground cumin
1 tbsp. plus 2 tsp. onion powder
1 tsp. garlic powder
¼ tsp. cayenne pepper
Directions: Combine all ingredients in a bowl, and mix well to blend. Store in an airtight container until ready to use.