Taco-Night Pasta

More sharing options

Share on Twitter

4.4 of 5 (5)

Nutritional Info

Servings Per Recipe: 6
Amount Per Serving
Calories: 421.3

Total Fat: 8.3 g
Cholesterol: 56.7 mg
Sodium: 940.2 mg
Total Carbs: 62.9 g
Dietary Fiber: 10.2 g
Protein: 33.6 g

View full nutritional breakdown of Taco-Night Pasta calories by ingredient

Introduction

I found this recipe in Family Circle magazine, but made a few changes of my own. It's quick and makes a lot of food. Great for feeding the whole family. My version is actually healthier than the magazines and tastes just as good if not better. To make this a little more fun, substitute the fusilli with wagon wheeled pasta. I found this recipe in Family Circle magazine, but made a few changes of my own. It's quick and makes a lot of food. Great for feeding the whole family. My version is actually healthier than the magazines and tastes just as good if not better. To make this a little more fun, substitute the fusilli with wagon wheeled pasta.

Minutes to Prepare: 15

Minutes to Cook: 15

Number of Servings: 6

Ingredients

14 oz box of Whole wheat Fusilli, 1lb ground turkey, 10 oz can enchilada sauce, 16 oz can Great Northern Beans, 14 oz can Stewed Tomatoes (pref the kind with no salt, but I couldn't find it at my local grocery), 1 tsp hot chili powder, 1/2 tsp ground cumin, 1/4 tsp salt, 1 cup fat-free cheddar.

Directions

Brown ground turkey and boil pasta per instructions on box. Drain excess fat from turkey and water from pasta. Set pasta aside. In large skillet, combine turkey, stewed tomatoes, enchilada sauce, beans, and all spices to make sauce. Push the tomatoes with spactula to make them softer. Simmer for 3 mins. Add sauce pasta, top with half of cheese. Serve immediately with using other half of cheese on top of served plate. Enjoy!

Number of Servings: 6

Recipe submitted by SparkPeople user BRYZON.