I think this blog is basically turning into a review site for Skinnytaste recipes. I’m okay with that. We’ve yet to have a bad meal from her site and they are usually fairly easy to throw together. This one we had a few weeks back, but as per usual I’m lazy and haven’t gotten around to posting about it until now.
This one was another that I saw on her Instagram feed and texted the wife that we had to try it. Being the awesomest wife, it was on the table the next night! I figured with the original picture I saw and the fact the recipe started with the word, “cheesy”, it couldn’t be half bad.
One nice thing about this recipe is that it comes together in one pot pretty easily and quickly. It’s really a matter of adding everything in, cook it up, stir a few times, and serve. With most things, this was about halfway done before I stepped in the door. I may have thrown in an ingredient or two to say that I helped.
Once things were ready, it was plating time. We put in a single serving into a bowl, but I made sure to have that single serving twice during the meal. We mixed up a Dole Chopped Salad Kit on the side just to round off the meal.
The turkey taco chili mac was everything that you would expect. It was thick like chili, definitely cheesy, and just a slight vibe of mac due to the noodles. I loved it. I’m definitely a fan of thicker type soups like chilis, so this was right up my alley. It wasn’t too spicy which allows you to throw in some hot sauce of some sort if you want. All in all, a great meal that I’m looking forward to “making” (re: eating) again. And in case you were wondering, it heats up great. I know I ate it until it was gone the next couple days over lunch.
Speaking of making this again…wifey…if you’re reading this…
Dinner Beer: Long Trail Farmhouse Black Rye IPA
For the homemade taco seasoning:
- 1 1/2 tsp garlic powder
- 1 1/2 tsp cumin
- 1 tsp kosher salt
- 1 1/2 tsp chili powder
- 1 1/2 tsp paprika
- 1/2 tsp oregano
For the Chili:
- 1.3 lb 93% lean ground turkey
- 1 medium onion, chopped
- 3 cloves minced garlic
- 1 red bell pepper, chopped
- 10 oz can rotel tomatoes with green chilies
- 14.5 oz can pink or red beans, drained
- 8 oz tomato sauce
- 1/2 can (8 oz) fat-free refried beans
- 1 (15 oz can) reduced sodium chicken broth*
- 1 3/4 cups water
- 8 oz DeLallo Gluten Free shells (or DeLallo whole wheat)
- 3/4 cup part-skim shredded sharp cheddar cheese*
- 2 tbsp fresh cilantro, chopped
- 2 tbsp chopped scallions
- Heat a large Dutch oven or pot with a fitted lid over medium-high heat and spray with oil, brown the turkey breaking it up with a wooden spoon as it cooks. When cooked through, add the onions, garlic, pepper and taco seasoning; cook 2-3 minutes.
- Add the canned tomatoes, beans, tomato sauce, refried beans, chicken broth and water. Bring to a boil, cover and simmer about 15 minutes. Adjust salt to taste.
- Stir in the uncooked pasta and simmer uncovered over medium heat until al dente, about 6 minutes or according to package directions.
- Remove the pot from heat and top with the cheese, cover and let sit for about 2-3 minutes, until the cheese melts.
- Serve immediately garnished with fresh cilantro and scallions.