Tex-Mex Meaty Mac ‘n’ Cheese Casserole

This macaroni and cheese recipe combines Mexican chorizo and green chiles or … enough to be a main course—it’s like a loaded nacho plate in casserole..



  • 1 pound lean ground turkey
  • 1 small yellow onion, peeled and diced
  • 1 1/2 teaspoons kosher or sea salt
  • 6 ounces dry whole grain pasta (broken spaghetti or macaroni), or 3 cups cooked
  • 1 (16 ounce) jar salsa, no-sugar added
  • 2 teaspoons chili powder
  • 2 teaspoons cumin
  • 1/2 teaspoon black pepper
  • 1/4 cup freshly chopped cilantro, plus more for garnish
  • 2 cups Mexican style shredded cheese, low-fat (optional cheddar)


  • Preheat oven to 375 degrees F.
  • In a large skillet over medium heat cook ground turkey and onion, breaking up turkey as it cooks. Once turkey is cooked and there’s no more pink color, drain and add to a large mixing bowl.
  • Bring a large pot of water to boil, add 1 teaspoon salt, then add pasta. Cook pasta just until al dente, drain.
  • Add to the meat and onions, chili powder, cumin, pepper, and cilantro, stir to combine. Add remaining ingredients and toss with a large spoon until combined. Spoon into a 9 x 13-inch casserole pan. Cover loosely with foil and bake for 30 minutes or until cheese is bubbly and casserole is heat through.

Nutrition Facts

  • Yields: 12 servings
  • Calories: 285
  • Total Fat: 17g
  • Saturated Fat: 9g
  • Trans Fat: 0g
  • Sodium: 806mg
  • Cholesterol: 71mg
  • Carbohydrates: 15g
  • Fiber: 1g
  • Sugars: 2g
  • Protein: 20g

SmartPoints value : 9

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