Cheesy Ground Turkey Taco Pasta
One-skillet taco pasta with ground turkey, black beans, corn, and melted cheese.
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.
Notes
Nutrition values are an estimate and do not include extra toppings. Cook ground poultry until no pink remains and it reaches 165 degrees F. Pasta brands absorb liquid differently, so add a splash of broth if needed. Ground beef can replace the turkey; drain excess fat.