Taco Turkey Mac
Romaine-Spinach Ranch Salad
Ingredients
- 2 (8.5-oz) pouches microwavable elbow macaroni (such as Barilla)
- 1 (20-oz) pkg ground turkey
- 2 Tbsp butter
- 2 Tbsp all-purpose flour
- 1 cup 2% reduced-fat milk
- 1 (8-oz) pouch red chile enchilada sauce (such as Frontera)
- 1½ cups shredded reduced-fat Cheddar cheese, divided
- ½ cup fresh salsa
Instructions
- Cook pasta according to package directions.
- Cook turkey in a large skillet over medium-high heat 5 to 6 minutes or until done. Remove from skillet.
- Melt butter in skillet over medium-high heat. Whisk in flour, and cook 2 minutes. Add milk and enchilada sauce; cook, whisking constantly, 5 minutes until thickened. Remove from heat.
- Stir in 1 cup cheese until melted. Stir in pasta, and top with ½ cup cheese and salsa.
Side Dish Ingredients
- 1 (10.25-oz) pkg country Ranch salad kit (such as Dole)
- 1 (6-oz) pkg baby spinach
Side Dish Instructions
- Combine ingredients from salad kit. Add spinach; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
444
|
90
|
534
|
| Fat (g) | 20 | 7 | 27 |
| Sat. Fat (g) | 9 | 1 | 10 |
| Protein (g) | 31 | 2 | 33 |
| Carb (g) | 37 | 5 | 42 |
| Fiber (g) | 0 | 2 | 2 |
| Sodium (mg) | 819 | 127 | 946 |
Quick & Healthy Meal Plan
This recipe selected from the eMeals Quick & Healthy Meal Plan.
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