master-cooks | 1 Pot Turkey Taco Pasta Recipe

This 1-Pot Turkey Taco Pasta is a delightful fusion of flavors that brings together the comforting essence of pasta with the bold, spicy taste of tacos. Ideal for a quick weeknight dinner, this dish is both hearty and nutritious, making it a family favorite. Start by sautéing ground turkey in a large pot until it's browned and cooked through. Add in diced onions, garlic, and bell peppers, allowing them to soften and release their flavors. Stir in taco seasoning to infuse the mixture with a robust spiciness. Next, incorporate pasta of your choice, such as penne or rotini, and pour in chicken broth to cover. The broth not only cooks the pasta to perfection but also enhances the dish with a savory depth. Bring the mixture to a boil, then reduce to a simmer, allowing the pasta to absorb the flavors as it cooks. Once the pasta is tender, stir in a handful of shredded cheese, letting it melt and create a creamy texture. Garnish with fresh cilantro and a dollop of sour cream for a refreshing finish. This one-pot wonder not only minimizes cleanup but also delivers a satisfying meal that's sure to please any palate.

Gather the 1-pot turkey taco pasta ingredients

For this one-pot dish, you'll need ground turkey (thighs are recommended) and a splash of avocado oil for sautéing the turkey. Kinnaird favors ground turkey thighs for their juiciness, which comes from a higher fat content compared to ground turkey breast. Once the meat is browned, you'll mix in yellow onion, green bell pepper, and fresh garlic. To season the meat, add chili powder, smoked paprika, ground cumin, dried oregano, kosher salt, and black pepper for a delicious taco flavor.

The sauce for the pasta is created using fire-roasted canned tomatoes with green chilies and roasted salsa verde, combined with low-sodium chicken broth to provide enough liquid for cooking the pasta. Dried large shell pasta works perfectly (playing on the idea of taco "shells"), but other sturdy pasta shapes of similar size will also suffice. To complete the dish, add black California olives and shredded Mexican cheese, and finish with sliced jalapeño peppers, crumbled queso fresco, and chopped fresh cilantro as garnishes.

Step 1: Heat the avocado oil

Warm the avocado oil in a large, sturdy Dutch oven or braiser over medium-high heat.

Step 2: Brown the turkey

Incorporate the ground turkey and cook until browned, crumbling the meat into small bits.

Step 3: Add the onion, bell pepper, and garlic

Incorporate the onion, bell pepper, and garlic. Sauté and mix until the vegetables begin to soften, approximately 5 minutes.

Step 4: Add the spices

Incorporate the chili powder, paprika, cumin, oregano, salt, and pepper. Sauté and mix for an additional minute until the aroma is intense.

Step 5: Add the broth, tomatoes, and salsa verde

Incorporate the chicken broth, canned tomatoes, and salsa verde, then bring to a gentle simmer.

Step 6: Stir in the pasta

Incorporate the pasta, pushing it down to ensure it is completely immersed in the liquid.

Step 7: Cover and simmer

Lower the heat to a simmer, cover the pot, and cook for 15 to 18 minutes, or until the pasta is al dente and most of the liquid has been absorbed.

Step 8: Add the olives and shredded cheese

Incorporate the olives and shredded Mexican cheese, stirring until the cheese is completely melted.

Step 9: Garnish and serve the pasta

Dish the pasta into heated bowls and top with jalapeño slices, queso fresco, and cilantro.

Can I bake this turkey taco pasta instead of cooking it on the stovetop?

To elevate this dish into a casserole-style presentation, consider baking the pasta after its initial cooking. Start by preheating your oven to 400°F. Choose a large casserole dish (or individual servings) and generously coat it with avocado oil. Once everything is cooked on the stovetop, transfer it to the prepared dish(es). For added crunch and a burst of taco flavor, sprinkle crushed tortilla chips on top, followed by queso fresco and jalapeño slices. Bake for 10 to 15 minutes, or until the chips turn golden brown and the cheese melts. Keep in mind that the pasta is already fully cooked, so this baking step is just to finish it off. After removing it from the oven, garnish with chopped cilantro.

Baking the turkey taco pasta is also a great way to reheat leftovers or prepare meals for the week. Simply portion the pasta into individual baking dishes, add the tortilla chips, queso fresco, and jalapeño slices, then cover and refrigerate until you're ready to bake. If desired, add fresh cilantro as a garnish after baking.

Can I use other types of pasta in this recipe?

While the shell-shaped pasta is a fun nod to taco shells for the theme, there are many other pasta varieties that are just as tasty. Fusilli and cavatappi are both short, curly pastas that allow sauces to cling to their twists and ridges. These chunky shapes are also robust enough to hold up against hearty sauces. Penne and rigatoni, which are tubular pastas, are equally suited for rich dishes. Both shapes feature grooves that attract sauce and hollow centers that let ingredients nestle inside. They not only perform well during the initial cooking of this recipe but also maintain their shape and texture while baking.

No matter which type of dried pasta you select, make sure to choose a high-quality brand. Look for labels like "bronze die-cut" or "slow dried," as these indicate that the manufacturer follows traditional and superior methods in pasta production.

1-Pot Turkey Taco Pasta Recipe