Heat olive oil, on medium heat, in a 6-quart dutch oven (or soup pot). When olive oil is hot add in the ground turkey and cook until browned and no longer pink. Stir in the taco seasoning and cook for another 3 minutes. Pour in beef broth, diced tomatoes, chilis, and pasta. Bring to a boil then simmer for 10 minutes or until the pasta is done cooking.
While the pasta is cooking make the cheese sauce. In a small pot, heat up the milk over low heat. Stir in the cream cheese and continue to cook until it is melted. Stir in the Monterey jack cheese and stir until all the cheese is melted and forms a cheese sauce. After the pasta is cooked stir in the black beans, salsa, and cheese sauce. Cook the taco macaroni foranother 10 minutes on low or until it starts to thicken up. Stir every few moments or so. Remove from heat and let it sit for about 5 minutes. The taco macaroni will thicken as it sits. Serve with your favourite taco fixings.
This recipe can be made completely ahead of time and stored in the refrigerator 3-4 days or freezer 3 – 6 months. Reheat on the stove or in the microwave. You might need to add a little milk to cream it up a bit. The muffin pan freezer method can be used for this recipe.