A recent experiment that turned out to be DELICIOUS. I have been seeing all these recipes for a taco pasta bake, but there was always something I just didn’t like about each recipe. So I decided to come up with my own! It was better than I expected! Good thing I used Whole Wheat pasta, now I don’t have to feel AS guilty about eating so much of it!
- 1 Lb. Whole Wheat Elbow Macaroni
- 1 Lb. Ground Turkey
- 1 Box Velveeta Cheese, diced
- 1 Can Black Beans, drained and rinsed
- 2 Cups Shredded Cheese
- 1 Cup Milk
- 1/2 Jalapeno, diced (more if you like it spicy!)
- 1 Pkg. Taco Seasoning
- Salt/Pepper to taste
- Sour Cream and Cilantro (optional, for garnish)
Preheat oven to 350º and lightly grease a 13×9 baking dish, set aside. Use a double boiler, or just a metal bowl over a pot.. On medium heat…To bowl add all of the Velveeta, 1/2 Cup Shredded Cheese, Milk, and Jalapeno. Leave on medium heat, stirring occasionally until it is completely melted. After melted,add black beans and cook until warmed. While that is warming, brown the ground turkey and cook macaroni. Pour the macaroni and the turkey in the baking dish and mix well. Then pour melted cheese and bean mixture over the top, and stir until well combined. Top with remaining Shredded Cheese and bake for about 30 minutes or until cheese is bubbly and lightly browned. Serve topped with Sour Cream and Cilantro! And ENJOY!