Ingredients
Equipment
Method
Instructions
- In a large skillet over medium heat, add a splash of cooking spray or a small amount of olive oil. Sauté the finely diced onion and minced garlic until they are translucent and fragrant, about 3-5 minutes.
- Add the ground turkey to the skillet, seasoning it with salt and pepper to taste. Cook until the turkey is browned and fully cooked through, breaking it up with your spatula as it cooks.
- Stir in the taco seasoning and the can of Rotel, including the juices. Allow this mixture to simmer for about 5 minutes, letting the flavors meld together.
- While the turkey mixture simmers, bring a large pot of water to a boil. Add the Barilla Protein Plus Spaghetti broken into 1-inch pieces and cook according to package instructions until al dente. Drain and set aside.
- In a separate bowl, whisk together the fat-free evaporated milk and all-purpose flour until smooth. Gradually add this mixture to the turkey and taco mixture, stirring constantly to avoid lumps. Allow it to thicken for about 2-3 minutes.
- Add the cooked spaghetti to the skillet along with the corn. Toss everything together until the spaghetti is well coated in the creamy taco sauce.
- Add cheese and garnish as desired.
Notes
- You can substitute ground turkey with ground chicken or beef if preferred.
- For a spicier kick, use hot Rotel or add jalapeños.
- This dish is great for meal prep and can be stored in the fridge for up to 4 days.