| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 8 | Servings | ||
INGREDIENTS
| 1/2 | lb | Elbow macaroni or other |
| Pasta shape | ||
| 1 | lb | Turkey — ground |
| 1/2 | c | Taco seasoning mix |
| 3/4 | c | Water |
| 1/2 | md | Onion — chopped |
| 1 | c | Cheddar cheese — shredded |
| 1 | c | Mozzarella cheese — |
| Shredded | ||
| 3/4 | c | Taco sauce |
| 1 | md | Head iceberg lettuce |
| Tortilla chips — crushed |
INSTRUCTIONS
In a pot of boiling water, cook pasta desired doneness; drain, cool, and place in a large bowl. In a skillet, over medium heat, brown meat, stirring to break up, until no pink remains; drain off the fat, then add the taco seasoning mix and 3/4 cup water. Stir; bring to a boil, then reduce heat and simmer, uncovered, for 10 minutes. Add meat mixture, onion, and cheddar cheese to the pasta; toss gently. Add taco sauce and mix gently. Serve on a bed of lettuce, topped with crushed tortilla chips. Recipe By : Art Ginsburg File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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