Mexi Turkey Black Bean Taco Pasta Salad

Step 1: Cook pasta according to package directions; drain and rinse with cold water, then drain again very well; set aside Heat oil in a a large skillet over medium heat then add in turkey and chili flakes; cook until browned, stirring to crumble (if you have a non-stick skillet you can omit the oil). Add in garlic and chili flakes; cook for 2 minutes. Stir in water and taco seasoning; bring to a boil then reduce heat to low and simmer about 4-5 minutes or until liquid almost evaporates and the turkey is done stirring frequently, then remove from heat and cool slightly.

Step 2: In a large bowl combine the pasta cooled turkey mixture, shredded cheese, and next 5 ingredients. In a bowl combine the lime juice with 1/2 teaspoon seasoned salt, cumin, and 2 cups of sour cream, stirring until thoroughly blended; pour over pasta mixture; toss gently to coat (if you prefer a drier salad then reduce the sour cream amount to 1-1/2 cups). Season with salt and pepper to taste. Sprinkle crushed taco chips on top of the bowl.