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Ground Turkey Taco Pasta - A Cozy, Weeknight Favorite

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1 tablespoon olive oil
  • 1 pound ground turkey (93% lean works well)
  • 1 small yellow onion, diced
  • 3 cloves garlic, minced
  • 1 packet (about 1 ounce) taco seasoning, or 3 tablespoons homemade
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 1 cup salsa (mild, medium, or hot—your choice)
  • 1 (14.5-ounce) can diced tomatoes with juices
  • 1 (4-ounce) can diced green chiles (optional for extra heat)
  • 1 (15-ounce) can black beans, drained and rinsed
  • 2 1/2 cups low-sodium chicken broth (plus a splash more if needed)
  • 10 ounces short pasta (elbow, rotini, shells, or penne)
  • 1/2 cup sour cream or plain Greek yogurt
  • 1 1/2 cups shredded cheese (cheddar, Monterey Jack, or a Mexican blend)
  • Juice of 1/2 lime
  • Fresh cilantro, chopped (for garnish)
  • Optional toppings: sliced green onions, diced avocado, jalapeño, hot sauce

Method
 

  1. Warm the pan: Heat olive oil in a large deep skillet or Dutch oven over medium-high heat.
  2. Brown the turkey: Add ground turkey and break it up with a spatula. Cook until no longer pink, about 4–5 minutes. Drain excess fat if needed.
  3. Sauté aromatics: Add onion and cook 3 minutes until softened. Stir in garlic and cook 30 seconds until fragrant.
  4. Season it up: Sprinkle in taco seasoning, salt, and pepper. Stir to coat the turkey and onions, letting the spices toast for 30 seconds.
  5. Build the sauce: Add salsa, diced tomatoes with juices, green chiles (if using), black beans, and chicken broth. Stir well and bring to a gentle boil.
  6. Add pasta: Stir in the dry pasta, making sure it’s mostly submerged. Reduce heat to medium, cover, and simmer 10–12 minutes, stirring every few minutes to prevent sticking. Add a splash of broth if it looks dry.
  7. Check doneness: When pasta is al dente and most liquid is absorbed, turn off the heat. The mixture should be saucy, not soupy.
  8. Make it creamy: Stir in sour cream (or Greek yogurt) and half the cheese until smooth and melty.
  9. Finish: Squeeze in lime juice and adjust salt and pepper. Sprinkle remaining cheese over the top, cover for 1–2 minutes to melt.
  10. Garnish and serve: Top with cilantro and any extras you love. Serve hot.