Taco Twist

Keep raw meat, poultry, eggs, and fish separate from cooked and ready-to-eat foods. Do not wash or rinse raw meat or poultry. 

Taco twist
Yield: 8 servings
  • 3 cups whole wheat corkscrew macaroni, uncooked
  • 1 pound lean ground beef
  • 1 (1.25 ounce) package taco seasoning mix
  • 1 (15 ounce) can tomato sauce
  • ¼ cup green pepper, scrubbed with a clean vegetable brush under running water, chopped
  • 1 cup low-fat Cheddar cheese, shredded, divided
  • ½ cup non-fat sour cream


  1. Wash hands with soap and water.
  2. Preheat oven to 350 °F. Spray a 2 quart baking dish with non-stick cooking spray. Set aside.
  3. Cook the macaroni according to package directions. Drain.
  4. In a large skillet, brown ground beef until internal temperature reaches 160 °F on food thermometer. Drain fat.
  5. Add taco seasoning, tomato sauce, and green pepper to meat.
  6. Bring meat mixture to a boil. Remove from heat.
  7. In a large bowl, combine cooked macaroni, ½ cup cheese, and sour cream. Spread in prepared baking dish.
  8. Top with meat mixture and remaining ½ cup cheese.
  9. Bake for 30 minutes.
  10. Store leftovers in a sealed container in the refrigerator for up to four days.

Nutrition Information:

  • Serving Size (1/8 of recipe):
  • Calories 300
  • Total Fat 7g
  • Saturated Fat 3g
  • Cholesterol 25mg
  • Sodium 820mg
  • Total Carbohydrates 38g
  • Fiber 2g
  • Total Sugars 3g
  • Protein 21g
  • Vitamin A 8%
  • Vitamin C 10%
  • Calcium 8%
  • Iron 20%