Ingredients:

  • 1 lb lean ground turkey or 93% lean ground beef
  • 1 medium yellow onion, finely diced
  • 3 tbsp low-sodium taco seasoning
  • 1 tbsp olive oil
  • 8 oz elbow macaroni
  • 2 cups low-fat milk
  • 1/2 cup plain Greek yogurt
  • 2 cups sharp cheddar cheese, shredded
  • 1 cup pepper jack cheese, shredded
  • 1/2 cup chunky salsa
  • 1 tsp hot sauce
  • 1/4 cup fresh cilantro, chopped
  • salt to taste
  • black pepper to taste

Instructions:

  1. Heat olive oil in a large deep skillet or Dutch oven over medium-high heat. Add diced onion and lean ground meat, cooking and breaking the meat apart until browned and onions are translucent.
  2. Stir in taco seasoning and a splash of water; cook until the meat is fragrant and spices are toasted.
  3. Boil a pot of salted water and cook macaroni for 2 minutes less than package instructions. Reserve 1/2 cup of starchy pasta water, then drain the pasta.
  4. Reduce skillet heat to medium-low. Stir in milk, Greek yogurt, and salsa, whisking until smooth and bubbling.
  5. Fold in shredded cheddar and pepper jack cheeses, stirring constantly until the sauce is silky and cohesive.
  6. Fold in the undercooked macaroni, stirring until every noodle is coated. If the sauce is too thick, add reserved pasta water one tablespoon at a time.
  7. Garnish with chopped fresh cilantro and optional hot sauce before serving.