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One-Pot Creamy Taco Pasta with Turkey & Cheddar.

  • ½ (227 g) block
    cheddar cheese
  • 1 small bunch
  • 1 (398 ml) can
    diced tomatoes
  • 4 cloves
  • 0.45 kg
    ground turkey
  • ¼ cup
    plain Greek yogurt
  • 340 g
    rotini pasta
  • 1
    yellow bell pepper
  • 1 medium
    yellow onion
    chili powder
    extra virgin olive oil
    garlic powder
    onion powder
  • 1
    Wash and dry the fresh produce.
    1 yellow bell pepper
    1 small bunch cilantro
  • 2
    Seed and small dice the bell pepper.
  • 3
    Peel and small dice onion. Peel and mince garlic.
    1 medium yellow onion
    4 cloves garlic
  • 4
    Heat a large pot over medium heat.
  • 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, 6-8 minutes.
    1 tbsp extra virgin olive oil
    0.45 kg 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.
    340 g rotini pasta
    1 (398 ml) can diced tomatoes
    4 ½ cup water
    2 tbsp chili powder
    1 tsp cumin
    1 tsp garlic powder
    1 tsp onion powder
    1 ½ tsp salt
  • 7
    Meanwhile, coarsely grate the cheddar.
    ½ (227 g) 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 ½ 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.
    ¼ cup plain Greek yogurt
  • 11
    To serve, divide pasta between bowls. Garnish with remaining cilantro. Enjoy!