Creamy Taco Mac

This could also be called “DIY Hamburger Helper” – it’s the same idea, but from scratch. There’s nothing super novel here but it’s quick and good and generally a crowd pleaser.

It also freezes well. I cooked this up before Jacob was born and froze half, casserole-style, for afterwards.

CreamyTacoMac

Creamy Taco Mac
(from Annie’s Eats)
Serves 6

1 1/4 lbs. ground turkey
8 oz. rotini pasta
1 small onion, chopped
1 clove garlic, minced
1 14 oz. can diced tomatoes, drained
4 Tbsp. taco seasoning
3 oz. cream cheese
1/2 cup sour cream
Salt and pepper, to taste

Cook pasta according to package directions. When you drain it, reserve 1/2 cup of the pasta water.

In a large skillet, brown the ground turkey and onion together until cooked through. Add the garlic and cook another minute, until fragrant. Add in the diced tomatoes and taco seasoning and simmer for 5 minutes.

Add in the pasta, cream cheese, sour cream, pasta water and stir until the cheese is melted as all is well combined. Season to taste with salt and pepper. Simmer for another 3-5 minutes to reduce the sauce and serve.

Southwest Turkey Burgers with Chipotle Yogurt Sauce

This was another burger that helped feed our work crew during the re-do. (Which, is almost done!) We cooked these up the first day, so I was able to make the patties up before things were really a disaster so it worked out well.

If you’re looking for something different from a typical burger, this is a really great option. Packed with black beans and corn, the patties themselves were really good. And the chipotle yogurt sauce and mashed avocado played off each other really well and were a great accompaniment!

SouthwestTurkeyBurgers

Southwest Turkey Burgers with Chipotle Yogurt Sauce
(from The Roasted Root)
Serves 4

for the chipotle yogurt sauce:
6 oz. plain greek yogurt
3 chipotle peppers in adobo, chopped, plus 1 Tbsp. adobo sauce
1 Tbsp. lime juice
Salt, to taste

for the burger patties:
2 Tbsp. olive oil
1/2 red onion, finely chopped
1 jalapeno, seeded and finely chopped
4 cloves garlic, minced
1/2 cup fresh corn kernels
1/2 cup black beans, drained and rinsed
1/4 tsp. salt
1/2 tsp. cumin
1 lb. ground turkey

for serving:
Burger buns
1 avocado, mashed

Prepare the chipotle yogurt sauce by mixing together the yogurt, chopped chilis and adobo sauce until well combined. Refrigerate until ready to serve.

In a medium skillet, heat the olive oil until shimmering. Add the onion and cook for about 8 minutes, until it begins to soften. Add the jalapeno, garlic, salt and cumin and cook for another 3 minutes. Add the corn and cook until plumped, about another 3-5 minutes. Add the black beans and cook until heated through. Remove pan from heat and let cool to room temperature.

Combined the cooled mixture with ground turkey, mixing until well combined. Divide into 4 equal balls and form each ball into a patty.

Grill over medium heat for 6-8 minutes per side, until cooked through.

Serve patties on toasted buns with mashed avocado and chipotle yogurt sauce.