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High Protein Taco Mac and Cheese

High Protein Taco Mac and Cheese

Description

Say goodbye to boring mac and cheese! This protein-packed taco twist brings the fiesta to dinner time with bold flavors and enough staying power to keep you full for hours.

Ingredients

Scale
  • 8 oz (225g) elbow macaroni or medium shells
  • 1 lb (450g) lean ground turkey (93% lean)
  • 1 medium onion, finely diced (about 1 cup)
  • 1 red bell pepper, diced
  • 3 cloves garlic, minced
  • 1 packet (1 oz/28g) taco seasoning (or 2 tablespoons homemade)
  • 1 can (15 oz/425g) black beans, drained and rinsed
  • 1 can (10 oz/285g) diced tomatoes with green chilies
  • 2 cups (475ml) low-sodium chicken broth
  • 1½ cups (170g) shredded sharp cheddar cheese
  • 1 cup (113g) shredded pepper jack cheese
  • ¼ cup (60ml) Greek yogurt (2% or full-fat works best)
  • ¼ cup (15g) chopped fresh cilantro
  • 1 tablespoon lime juice

Instructions

  1. Bring a large pot of salted water to a boil. Cook the macaroni according to package directions until al dente. Drain and set aside.
  2. In a large, deep skillet or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Add the ground turkey and cook for 5-7 minutes, breaking it up with a wooden spoon until no longer pink.
  3. Add the diced onion and bell pepper to the cooked turkey. Sauté for 3-4 minutes until the vegetables begin to soften. Add the minced garlic and cook for an additional 30 seconds until fragrant.
  4. Sprinkle the taco seasoning over the meat mixture and stir to coat evenly. Cook for 1 minute to toast the spices and release their flavors.
  5. Add the drained black beans and diced tomatoes with green chilies (including their juice). Stir to combine, then pour in the chicken broth. Bring the mixture to a simmer.
  6. Add the cooked macaroni to the pot and stir well to combine. Let it simmer for 2-3 minutes, allowing the pasta to absorb some of the flavorful liquid and the sauce to thicken slightly.
  7. Reduce heat to low, then gradually add the shredded cheddar and pepper jack cheeses, stirring constantly until completely melted and the sauce is smooth.
  8. Remove from heat and stir in the Greek yogurt and lime juice. Fold in most of the chopped cilantro, reserving some for garnish.
  9. Taste and adjust seasonings as needed. Serve immediately, garnished with the reserved cilantro and optional toppings like diced avocado, sliced jalapeños, or crushed tortilla chips for added texture.

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Find it online: https://cookingcircuit.com/high-protein-taco-mac-and-cheese/