Taco Pasta Salad
Spicy taco-seasoned ground turkey mixed with Ro-tel, sautéed onion and bell pepper, all tossed with tri-colored rotini pasta. Then, we level it up with melty cheese, fresh salsa, and a cool dollop of sour cream.
Ingredients
- 1 lb ground turkey
- 16 oz tri colored rotini pasta
- 1 package taco seasoning
- 16 oz rotel
- 1 orange bell pepper (diced)
- 1/2 sweet onion (diced)
- 1 tbsp diced jalapeno
- 2 tsp minced garlic
- 1/2 cup salsa
- 1/2 cup reduced-fat cheddar cheese
- 4 tbsp light sour cream
- 2 tbsp cilantro (chopped)
Instructions
- Cook rotini pasta according to package directions.
- Heat a large skillet over medium heat.
- Chop the onion, bell pepper, and cilantro
- Add the ground beef to the pan and seperate with a meat chopper.
- When the pink is gone, add the bell pepper, onion, jalapeno, and garlic.
- Continue browning and seperating the meat while you sautee the veggies.
- Add the rotel and taco seasoning. Simmer until the sauce thickens.
- Stir in the cooked pasta.
- Remove from heat, and add the salsa, cheddar cheese and toss well.
- Serve with sour cream and garnish with cilantro.