Turkey Taco Chili-Mac is total comfort food. It is perfect for one of those chilly spring nights. Make cheesy quesadillas to eat along with it and you won’t be sorry! Cinco de Mayo is coming up and gives us the excuse to make all our favorite Mexican food and drinks π.
Turkey Taco Chili-Mac Ingredients
- Organic elbow macaroni is what I used here. Shells or rotini pasta would also work great for this. Of course, it doesn’t have to be organic, that’s just what I had on hand.
- I used ground turkey here but, beef is great also. I really like that this recipe is a one-pot meal and using turkey means that I do not have to stop to drain grease after cooking. Prep the ingredients ahead of time and when the meat is done just keep going -no stopping!
- Spices are where a lot of the flavor comes in here. If you want more heat then experiment with adding more chili powder or add a couple of tbsp. of hot sauce.
- Using good quality canned tomatoes is always a good idea. They break up and blend in so much better.
- I used Monterey Jack and Cheddar cheeses.
- Anytime I use canned tomatoes I usually always add the sugar + vinegar combo which helps bring out the natural sweetness of the tomatoes. Vine-ripened tomatoes wouldn’t need this at all!
How to make cheesy quesadillas
First, I drizzle olive oil into a cast iron pan. Then, start by layering a tortilla shell, shredded cheese, and tortilla shell. Super easy and so delicious! Flip when the bottom shell has browned and wait for the cheese to melt. cut into triangles and enjoy!Helpful tip: shred your own cheese because pre-shredded cheeses are coated with something that prevents them from melting well.
Turkey Taco Chili-Mac
Ground turkey and pasta with taco inspired seasonings plus lots of cheese! Comfort food that is delicious year around.
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Servings: 8
Ingredients
- 1 lb ground turkey
- 1 tbsp worcestershire sauce
- 2 tsp cumin
- 1 tbsp chili powder
- 2 tbsp olive oil
- 1 jalapeno pepper, minced
- 1 green bell pepper, chopped
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 tsp each salt & pepper
- 1 28 oz. can crushed tomatoes
- 1/4 cup tomato paste
- 2 cups chicken broth
- 1 tbsp red wine vinegar
- 1 tbsp brown sugar
- 1 lb. elbow macaroni
- 2 cups each of shredded cheddar and monterey jack cheese
Instructions
- Cook ground turkey and the next four ingredients over medium heat until meat is no longer pink.
- Add peppers and onions and cook about 5 minutes or until onions are translucent. Add garlic and cook for about 1 minute.
- Add salt and pepper, tomatoes, tomato paste, brown sugar, red wine vinegar, and chicken broth to the pan. Cook for 10 minutes and then add the elbow macaroni to the pan and cook just until al dente. Sprinkle all the cheese over the top. Garnish with cilantro and sour cream(optional).
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