Turkey Taco Macaroni Recipes

Steps:

• Preheat oven to 350 degrees F.
• Brown ground turkey in a large skillet over medium-high heat; set aside.
• Cook macaroni and cheese according to directions on package.
• In a large bowl, stir to combine macaroni and cheese, cooked ground turkey, pimentos and corn and transfer to 3-quart casserole dish. Crumble tortilla chips over top and sprinkle with Cheddar cheese. Place in oven and bake for 30 minutes.
• Remove from oven and let cool for 5 minutes before serving.

Steps:

• In a large skillet, heat 1 tablespoon oil over medium heat. Add pasta; cook and stir 2-3 minutes or until pasta is toasted. Transfer to a 5-qt. slow cooker. In same skillet, heat remaining oil over medium-high heat. Add turkey and onion; cook 6-8 minutes or until meat is no longer pink, breaking into crumbles., Transfer to slow cooker. Stir in tomato sauce, water, salsa and taco seasoning. Cook, covered, 3-4 hours or until pasta is tender., Remove insert; top with cheese. Let stand, covered, 15 minutes.

Steps:

• Mix chili powder, cumin, paprika, salt, garlic powder, onion powder, oregano, and cayenne together in a small bowl.
• Cook turkey in a large nonstick skillet over medium heat, stirring to break up clumps, until no longer pink, 3 to 5 minutes. Stir in chili powder mixture and water. Reduce heat and simmer, stirring occasionally, until most of the liquid has been absorbed, about 10 minutes.
• Stir cider vinegar and brown sugar into the skillet. Simmer until flavors combine, 3 to 4 minutes. Transfer to a serving bowl.

Steps:

• Cook macaroni according to package directions. Meanwhile, in a Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. , Stir in the tomatoes, soup, tomato sauce and taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until thickened., Drain macaroni; stir into meat mixture and heat through. Sprinkle with cheese.

Steps:

• Cook beef in a large skillet, stirring frequently, until brown; drain.
• Stir in water, tomatoes with juice, chiles, and seasoning mix. Cook until mixture comes to a boil.
• Add pasta; return to a boil. Reduce heat to low; cover. Cook, stirring occasionally, for 14 to 16 minutes or until pasta is tender.
• Stir in evaporated milk. Remove from heat; stir in 1/4 cup cheese. Sprinkle remaining cheese over top. Cover; let stand for 5 to 10 minutes before serving.

Steps:

• Cook macaroni according to package directions, drain. Meanwhile, in a medium, saucepan melt butter over med-low heat. Add celery and onion, cook until tender. Blend in soup, milk and cheese. Cook until the cheese is melted. Combine cheese with macaroni, turkey, and salt. Spray 3 q casserole dish with non-stick spray. Transfer to baking dish and top with crushed potato chips. Bake 350 for 30 min or until hot and bubbly and the chips are toasted.

Steps:

• 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 to 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 to 3 minutes, until the cheese melts. Serve immediately garnished with fresh cilantro and scallions.