For Cinco de Mayo, I didn't have anything authentic planned, so I tried Taco Pasta. This recipe was great because it was tasty and made tons of leftovers. I started by making the pasta. I used macaroni this time, but you could use any type of pasta. Meanwhile, I cooked the meat (ground turkey) and then added taco seasoning, garlic, and salsa. In a separate sauce pan, I made the cheese sauce using skim milk, 2% cheese, and low fat sour cream to make things a little healthier. Then, I mixed it all together. The overall result was delicious and much tastier than a prepackaged taco pasta dinner. This also was a healthier version of a taco pasta bake that I used to make, so we were very happy with it. It was quick and easy and it will definitely be on our menu again.

The New Austonian