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One-Pot Creamy Taco Pasta with Turkey & Cheddar.

  • ¼ (8 oz) block
    cheddar cheese
  • ½ small bunch
    cilantro
  • ½ (14.5 oz) can
    diced tomatoes
  • 2 cloves
    garlic
  • ½ lb
    ground turkey
  • ⅛ cup
    plain Greek yogurt
  • 6 oz
    rotini pasta
  • ½
    yellow bell pepper
  • ½ medium
    yellow onion
  •  
    chili powder
  •  
    cumin
  •  
    extra virgin olive oil
  •  
    garlic powder
  •  
    onion powder
  •  
    salt
  • 1
    Wash and dry the fresh produce.
    ½ yellow bell pepper
    ½ small bunch cilantro
  • 2
    Seed and small dice the bell pepper.
  • 3
    Heat a large pot over medium heat.
  • 4
    Peel and small dice onion. Peel and mince garlic.
    ½ medium yellow onion
    2 cloves garlic
  • 5
    Once the pot is hot, add the oil, bell pepper, onion, garlic, and ground turkey. Break apart the turkey with a spoon until crumbly. Stirring occasionally, cook until turkey is cooked through and vegetables are tender, 5-7 minutes.
    2 tsp extra virgin olive oil
    ½ lb ground turkey
  • 6
    Add the pasta, tomatoes, water, and spices to the pot. Stir and bring to a boil over high heat. Reduce heat to medium-low and cook, stirring occasionally until pasta is cooked and most of the water is absorbed, 15 minutes.
    6 oz rotini pasta
    ½ (14.5 oz) can diced tomatoes
    2 ¼ cup water
    1 tbsp chili powder
    ½ tsp cumin
    ½ tsp garlic powder
    ½ tsp onion powder
    ¾ tsp salt
  • 7
    Meanwhile, coarsely grate the cheddar.
    ¼ (8 oz) block cheddar cheese
  • 8
    Shave the cilantro leaves off the stems; discard the stems and mince the leaves.
  • 9
    Once the pasta is done, remove from heat. If more than ¼ cup of liquid is remaining in the pot, carefully strain off excess liquid using a colander.
  • 10
    Add cheese, yogurt, and half of the cilantro to the pot with the pasta and stir until cheese is melted and creamy.
    ⅛ cup plain Greek yogurt
  • 11
    To serve, divide pasta between bowls. Garnish with remaining cilantro. Enjoy!