| 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
A Message from our Provider:
“With Jesus, you can do it”