I love Pinterest because it provides inspiration for so many meals. More specifically, Pinterest links me to people who come up with amazing dishes. I was more than inspired by Curry and Comfort’s Taco Pasta Bake. I took her original recipe and made some simple swaps to lower the calorie content. (Which comes to about 375 calories per serving.) Now I use a lot of reduced fat/no fat ingredients when I cook dinner, but not because I’m so concerned about fat content, but because it tends to have lower calories. Many people worry about macros before calories. I tend to put calories first BUT have protein and carbs as a close second. I run a lot. I need protein and carbs to keep me full and provide me with energy. This method works for ME. Modify the recipe however you wish to fit YOUR needs. =)
Casserole will make 8 servings.
Alright, enough small talk, let’s get cooking:
- 12 oz of pasta (I use Creamette’s 150 calorie per serving pasta or whole wheat)
- 1 lb ground turkey
- 1 onion (I normally use small to medium size)
- 2 cloves minced garlic (1/2 tsp is equal to 1 clove)
- 1 packet of reduced sodium taco seasoning (or 2-3 tbsp)
- 1 tsp ground cumin
- lime juice to taste
- 1 cup salsa (I like plain old mild, but pick your favorite!)
- 1/2 cup non-fat sour cream (I use Kemp’s.)
- 1/4 cup water
- shredded cheese to your liking (I tend to use a cup. I like reduced fat Mexican cheese for this recipe, but I’ve also used fat free cheddar by Kraft)
First thing’s first, preheat your oven to 350 degrees and get your pasta cooking.
Next, chop up that onion and get it cooking in a nice, big skillet. I like to start on medium/high heat to get the onion cooked really well. Next, add your ground turkey and minced garlic. Cook until the turkey has browned.
Next, add your taco seasoning and cumin. Mix.
By now, your pasta should be nice and tender. First add your cream, stir, then add your pasta and mix well.
Spray your baking dish with cooking spray. You’ll need a big one! Add your Taco Pasta to the dish. Sprinkle with shredded cheese. Throw your casserole in the oven uncovered for 15 minutes or until the cheese is nice and melted.
I could probably eat the whole pan. I honestly always eat about a serving and a half. My family of 4 always has a nice bowl of leftovers, so I know lunch the next day will always be amazing. Enjoy!