Submitted by Jill (Kreller) Osmerg (my Troy’s super fabulous first grade teacher)—Thanks Jill!
- 1 pound uncooked radiatore pasta (short coiled pasta)
- 2 tsp olive oil
- 3 garlic cloves, minced
- 1 ½ pounds ground turkey
- 2/3 cup water
- 1 package of taco seasoning
- 2 cups of pre-shredded Mexican blend cheese
- 1 cup chopped bell pepper
- ½ cup chopped fresh cilantro (I don’t add this)
- ½ cup chopped green onions
- ½ cup sliced ripe olives
- 1 15.5 can black beans, rinsed and drained
- 1 tbsp fresh lime juice
- ½ tsp salt
- ¼ tsp ground cumin
- 1 8 ounce container reduced-fat sour cream
- salsa (optional)
Cook pasta. Drain and set aside. Head oil in a skillet over med-high heat. Add garlic and sauté a minute. Add turkey and cook until browned. Stir in water and taco seasoning; bring to boil. Reduce heat and simmer until liquid almost evaporates. Remove from heat; cool slightly. Combine pasta and turkey mixture, cheese, and the next 6 ingredients (through the beans) in a large bowl. 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.
