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Cinco de Mayo Meximac

Cinco de Mayo meximac


2 cups riccioli or any other curly whole-wheat or protein pasta
1 tablespoon olive oil
1 large shallot, diced
1/2 cup ground turkey
1/4 cup fat-free pepper jack cheese, shredded
1/2 cup fat-free cheddar, shredded
1/2 cup fat-free mozzarella, shredded
1 1/2 cups skim milk
1 jalapeño pepper
  Pinch each of cumin, cayenne, chili powder, paprika, salt (use to season to taste)
  Store-bought salsa, guacamole, low-fat sour cream, and baked tortilla strips for garnish
  (Instead of using your own seasoning, you can substitute with 1/2 low-sodium taco seasoning packet.)


Cook pasta in salted water until al dente (slightly firm).

Heat oil in a medium-sized pot at medium heat. Add diced shallots and sauté.

Add ground turkey and cook until done, stirring to prevent burning. Drain.

Add milk and bring to a simmer. Once simmering, add all the cheese, stirring until it is melted and mixture is smooth. The consistency should coat a spoon.

Add seasoning to taste. Zest jalapeño for heat.

Take drained pasta and add to cheese mixture until cheese and pasta are fully incorporated.

Separate into 4 colorful bowls and top with a spoonful of salsa, guacamole, and low-fat sour cream. Garnish with the baked tortilla strips.




Prep Time


Cook Time

Nutrition facts

Calories 245
Fat 5 g
Sat Fat 1.2 g
Cholesterol 17.9 mg
Sodium 163 mg
Carbohydrate 30 g
Fiber 0.8 g
Protein 18.6 g

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