This cheesy ground turkey taco pasta cooks start to finish in one large skillet, so dinner is on the table in about 40 minutes with a single pan to wash. Lean turkey, black beans, corn, and tomatoes with green chiles simmer right along with the pasta, which soaks up all the seasoned broth as it softens.
It sits somewhere between a skillet dinner and a casserole. The sauce is light enough to coat each noodle without turning soupy, and the melted cheese on top brings everything together. If you prefer a spaghetti shape and a saucier finish, my one pot taco spaghetti is a good companion recipe.
Table of Contents
Why This Works
- Lean turkey needs a little oil. A spoonful of olive oil in the pan helps the turkey brown instead of steaming and sticking.
- The pasta cooks in the sauce. The starch from the noodles thickens the broth naturally, so there is no draining and no separate pot.
- The liquid is balanced. Two cups of broth plus the can of tomatoes is enough for 8 ounces of pasta, with room for the beans and corn.
- Cheese goes in at the end. Stirring it in off the heat keeps it smooth instead of greasy.
Ingredients
- 1 tablespoon olive oil
- 1 lb ground turkey (93 percent lean works well)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons taco seasoning
- 1 can (10 oz) diced tomatoes with green chiles, undrained
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (frozen or canned and drained)
- 2 cups chicken broth
- 8 oz short pasta, such as rotini or penne
- 1 cup shredded cheddar or Mexican blend cheese
- Chopped cilantro, salt, and pepper
How to Make Cheesy Ground Turkey Taco Pasta
1. Brown the turkey. Heat the oil in a deep 12-inch skillet over medium heat. Add the turkey and cook, breaking it into small crumbles, until no pink remains, about 7 to 8 minutes.
2. Soften the aromatics. Stir in the onion and cook for 3 to 4 minutes until soft, then add the garlic for the last 30 seconds.
3. Add the flavor. Stir in the taco seasoning, tomatoes with green chiles, black beans, and corn. Cook for a minute so the spices bloom.
4. Simmer the pasta. Pour in the broth, add the dry pasta, and stir well. Bring to a boil, then lower the heat, cover, and simmer for 12 to 15 minutes, stirring every few minutes, until the pasta is tender. If the pan gets dry before the noodles are done, add a splash of broth or water.
5. Finish with cheese. Remove the skillet from the heat, stir in half the cheese, then scatter the rest on top and cover for 2 minutes to melt. Season with salt and pepper and sprinkle with cilantro.
How to Serve
Serve the pasta straight from the skillet while the cheese is soft. Sour cream, sliced avocado, diced tomato, pickled jalapenos, and crushed tortilla chips make good toppings. If you like seasoning your own meat, the method in my homemade taco meat works here too. For a crowd, set this out next to a build-your-own taco bar, and for a beef version of the same idea try the one pot beef taco pasta.
How to Store and Reheat
Cool leftovers quickly and refrigerate them within two hours. Packed in an airtight container, the pasta keeps for 3 to 4 days. Reheat it in a skillet over medium-low heat with a splash of broth or water, or in the microwave, stirring halfway, until hot all the way through.
Ground poultry needs to be cooked thoroughly. The FDA safe food handling guide lists 165 degrees F as the safe internal temperature for poultry, so cook the turkey until no pink remains and use a thermometer if you are unsure.
Tips and Variations
- Use ground beef. Swap in one pound of lean ground beef and drain extra fat before adding the beans. Cook it until it is browned all the way through.
- Pick the right pasta. Short shapes with ridges hold the sauce best. Cooking times vary by brand, so taste a piece at 12 minutes.
- Make it spicy. Add a chopped jalapeno with the onion or finish with hot sauce.
- Add vegetables. Diced bell pepper or zucchini can go in with the onion.
- Keep it saucy. If you like a looser texture, stir in 1/4 cup extra broth just before serving.
FAQ
Can I make this taco pasta with ground beef?
Yes. Use lean ground beef, cook it until browned, and drain any excess fat before adding the other ingredients. The simmer time stays the same.
Why is my pasta still crunchy when the liquid is gone?
Brands and shapes absorb differently. Add 1/4 cup of broth or water, cover, and simmer a few more minutes until tender.
Can I use gluten-free pasta?
You can, though gluten-free pasta often cooks faster and can turn soft. Start checking it around 8 to 10 minutes.
How do I keep the cheese from clumping?
Shred it yourself from a block and stir it in off the heat. Bagged shreds often contain anti-caking starch that melts less smoothly.
Can I double the recipe?
Use a very large, deep pan or a Dutch oven so the pasta cooks evenly, and plan on a slightly longer simmer.
Cheesy Ground Turkey Taco Pasta
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 1 lb ground turkey 93 percent lean works well
- 1 medium onion chopped
- 2 cloves garlic minced
- 2 tbsp taco seasoning
- 1 can (10 oz) diced tomatoes with green chiles undrained
- 1 can (15 oz) black beans drained and rinsed
- 1 cup corn kernels frozen, or canned and drained
- 2 cup chicken broth
- 8 oz short pasta such as rotini or penne
- 1 cup shredded cheddar or Mexican blend cheese
- chopped cilantro for garnish
- salt and pepper to taste
Instructions
Cooking
- Heat the oil in a deep 12-inch skillet over medium heat. Add the turkey and cook, breaking it into small crumbles, until no pink remains, about 7 to 8 minutes.
- Stir in the onion and cook 3 to 4 minutes until soft, then add the garlic for the last 30 seconds.
- Stir in the taco seasoning, tomatoes with green chiles, black beans, and corn and cook for 1 minute.
- Add the broth and dry pasta, stir, and bring to a boil. Reduce the heat, cover, and simmer 12 to 15 minutes, stirring every few minutes, until the pasta is tender. Add a splash of broth if the pan gets dry.
- Remove from the heat, stir in half the cheese, scatter the rest on top, and cover for 2 minutes to melt. Season with salt and pepper and garnish with cilantro.
