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+ servings

Fajita Mac and Cheese

about one heaping cup per serving
5 from 1 vote
Course Main Dish
Cuisine Mexican
Servings 4 people


  • 6 ounces elbow pasta dry
  • 4 cloves minced garlic
  • ½ bell pepper
  • ¼ red onion
  • 16 ounces ground chicken breast
  • ½ teaspoon salt
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon cumin
  • ½ teaspoon paprika
  • 1 pinch oregano
  • 1 pinch black pepper
  • 1 tablespoon lime juice
  • 1 tablespoon Taco Bell Sauce
  • 1 ounce ⅓ less fat cream cheese
  • ¼ cup shredded lite Mexican cheese
  • cup salsa con queso


  • Cook the pasta according to the package instructions, drain well and set it aside.
  • Slice the half bell pepper and quarter red onion into thin slices.
  • Heat a medium/large pan over medium/high heat and grease it with cooking spray. Add the sliced peppers and onions and cook until desired wellness, about 5 minutes. Set them aside on a clean plate when finished.
  • Next, grease the pan again and add in the minces garlic. Cook the garlic until fragrant, about a minute.
  • Add the ground chicken, whole, and brown for about 1-2 minutes. Start breaking up the chicken then add in the seasonings. Continue to break up and cook the chicken.
  • Once the chicken is almost cooked, almost all the pink is gone, add in the lime juice and Taco Bell sauce. Bring the mixture to a slight simmer and simmer until the chicken is fully cooked.
  • Reduce the heat to medium then add the cream cheese and shredded cheese. Mix that together until fully melted. Pour the salsa con queso into the mixture and stir together.
  • Finally, add back in the pasta and as many cooked onions and peppers as desired and mix that all together.
WW Points per Serving:
💚: 8
💙: 6
💜: 3 (if using 100% whole grain pasta)
✔️: 328 calorie
Keyword Ground Chicken/Turkey
Course Main Dish
Cuisine Mexican
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