EATING
Cinco de Mayo Meximac
Cinco de Mayo meximac
Ingredients
| 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.) |
Directions
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.
4
Servings
n/a
Prep Time
n/a
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 |
