Taco Pasta

Taco Pasta

Ingredients:

• 12 oz box of gluten free elbow macaroni

• 1 Tbsp avocado oil

• 1 medium yellow onion, small dice

• 1 lb ground chicken or turkey (sub 80/20 ground beef if desired)

• 3.5 Tbsp taco seasoning* (portioned into 2, 1, and .5)

• 2 tsp kosher salt, divided

• 2 Tbsp fresh cilantro, rough chop

• 4 oz of green chiles

• 3 Tbsp unsalted butter

• 3 Tbsp gluten free flour

• 3 cups milk, room temp to warm

• 8 oz extra sharp cheddar cheese, grated (divided into 6oz and 2oz)

• 8 oz monterey jack cheese, grated (divided into 6oz and 2oz)

• 1 15oz can pinto beans, strained

• 1 15 oz can corn kernels, strained

• 1 cup tortilla chips, crushed

• Spritz of cooking oil

* Taco Seasoning

Store-bought should work great here for ease, but if you need to make some at home in a pinch:

Combine 1 Tbsp each cumin, chili powder, paprika, garlic powder, and onion powder, and 1 tsp cayenne if you want a spicy kick. 

Yields 12 servings
Prep Time: 20 minutes

Cook Time: 50 minutes

Bring a pot of water to a rolling boil and season gratuitously with kosher salt. Cook your elbow macaroni for only 2-3 minutes (⅓ the cooking time of the box), strain, and reserve. 

Preheat the oven to 375F. 

Meat: Preheat a large skillet over medium heat. Add the avocado oil and lightly saute the diced onion. Add the ground chicken (room temperature) and two tablespoons of your taco seasonings, and half the kosher salt. Brown the chicken for a few minutes and then add the cilantro and green chiles. Saute for two more minutes and then remove from the heat and reserve.

Cheese Sauce: In the same skillet, melt down the butter and add one tablespoon of the reserved taco seasonings to bloom the spices. Whisk in the gluten free flour to make your roux. After about two minutes, gradually add the milk whisking constantly until your bechamel sauce is formed. Off the heat, fold in the cheddar and monterey jack until your cheese sauce is silky. Season with the remaining kosher salt. 

Assembly: Add the cooked chicken into the cheese sauce along with the pinto beans and corn. Allow everything to simmer for a few minutes together. In whatever way is easiest/cleanest for you, combine everything with the reserved macaroni until harmoniously coated. Transfer to a greased oven-safe baking dish. In a bowl, combine the remaining cheese with crushed tortilla chips, and the final amount of taco seasonings. Spread that topping all over the macaroni, spritz with cooking oil if desired, and bake at 375F for 25 minutes until. Carefully remove from the oven and serve warm.