What do you get when you combine creamy macaroni and cheese with tacos? The ultimate mashup of two comfort food favorites: Cheesy Turkey Taco Pasta! It’s made with just 8 ingredients, topped with your favorite taco toppings and best of all, it’ll be on your dinner table in just 40 minutes or less.
Table of Contents
If you’re looking to add some Tex-Mex flair to your dinner table, look no further than this cheesy taco pasta! But instead of using beef, we’re going to switch things up a bit and use ground turkey. Not only is it healthier, but it also adds a unique twist to the traditional taco flavor.
This dish has quickly become a family favorite in my house because it combines beloved flavors in a comforting way. The taco-seasoned turkey and gooey cheddar cheese creates a balance that is both familiar and satisfying. And let’s not forget about the pasta, which acts as the perfect canvas for soaking up all the delicious flavors.
Not only is this turkey taco pasta going to be a hit with your family, but you’ll love that it’s made with minimal ingredients and it’s simple to whip up in no time. Plus, the leftovers (if there are any!) can be easily reheated for a quick lunch the next day. That’s a big saving-time win in this mom’s book!
Whether you’re cooking for one or feeding a hungry crowd, this recipe will become your go-to solution for a quick and delicious meal.
What’s to Love
- Savory and satisfying. Similar to my one pot pasta with sausage, this cheesy turkey taco pasta is a hearty and satisfying meal that will leave you content and craving more.
- Any ground meat works well. Not a fan of ground turkey? Swap in ground beef or your ground meat of choice.
- It can be as spicy or as mild as you like. Whether you prefer a mild fiesta or a fiery feast, this recipe allows you to control the heat. Use a dash of hot sauce, add jalapeños or use a spicy salsa to kick it up a notch.
- Effortlessly crowd-pleasing. This is one of those easy pasta dishes that you can feel good about serving at a dinner party or a casual get-together.
- You can load it up with your favorite taco toppings – diced avocado, crushed tortillas, sour cream and a sprinkle of cilantro are my favorites. The more toppings, the merrier!
- Medium pasta shells: The perfect vessel for holding the cheese sauce and absorbing the bold taco flavors. Rotini also works. And if you have guests with gluten sensitivities, there are plenty of gluten-free pasta options out there that work just as well in this recipe.
- Ground turkey: Lean ground turkey is a healthier alternative to beef, offering a lighter texture without compromising on flavor.
- Taco seasoning: The blend of spices that brings the signature Tex-Mex flavor to this pasta.
- Salsa: Provides a vibrant, tomato-based flavor with a hint of acidity that complements the richness of the dish. Choose a salsa with your preferred level of heat to tailor the spiciness to your taste. I love Pace Chunky Salsa!
- Sweet corn: I used frozen sweet corn that I thawed ahead of time. Canned corn works, too!
- Black beans: Add protein and a hearty texture to the dish, making it more satisfying.
- Shredded sharp cheddar cheese: Just like my queso recipe, we’re using real cheese. No processed stuff here! Grate the cheese from a block for a smoother sauce.
See the recipe card for full information on ingredients and quantities.
Customize your turkey taco pasta with all of your favorite toppings. Here are just a few ideas to get you started:
- Diced tomatoes
- Sliced green onions
- Jalapeños
- Diced avocado or guacamole
- Sour cream
- Fresh cilantro
- Tortilla chips
- Cook the pasta until al dente. Drain the pasta and set it aside.
Pro Tip: Save about a cup of the pasta cooking water before draining. If your sauce needs some thinning later, the starchy water can be the perfect solution without diluting flavors.
- Cook the ground turkey. Break apart the turkey with a spatula until it is cooked through. Add the taco seasoning and ½ cup water and cook an additional 2 minutes.
- Stir in the salsa, corn, black beans and cheese until the cheese is melted. To prevent the cheese from clumping, gradually add it to the mixture, stirring continuously. This ensures a smooth and velvety sauce.
- Add the pasta and stir until combined and warmed through. If the pasta seems a bit dry when combining everything, add a splash of reserved pasta cooking water.
- Serve the pasta topped with all your favorite taco toppings! And don’t forget the skinny margarita popsicles for dessert.
- Ground beef taco pasta – Swap ground turkey for lean ground beef for a robust and meaty twist.
- Vegetarian taco pasta – Omit the ground turkey and add in your favorite plant-based meat or add a second can of black beans. You could even add more veggies like diced bell peppers and cherry tomatoes, or add a can of chickpeas.
- Ground chicken taco pasta – Replace ground turkey with ground chicken for a poultry twist on classic taco pasta.
- Don’t rush the browning process for the ground turkey. Let it cook until well caramelized; this adds depth and richness to the overall flavor of the dish.
- Cook the pasta just until al dente. This means cooking it until it is still firm when bitten. Overcooked pasta can become mushy when combined with the other ingredients. So keep an eye on your boiling pasta and test it frequently to achieve that perfect chewy texture.
- When incorporating black beans and corn, ensure they are well-drained and not too wet. Excess liquid can dilute the flavors and affect the overall consistency of the dish.
- Add a burst of freshness and color to your cheesy turkey taco pasta, consider garnishing it with some fresh herbs. Chopped cilantro or parsley can bring a vibrant touch to the dish, while also adding a subtle herbaceous flavor.
How to Store
This cheesy taco pasta is so delicious that I doubt you’ll have any leftovers but if you do, allow them to cool to room temperature before storing in an airtight container in the refrigerator. Leftovers will last 3-4 days.
How to Reheat
- Microwave: For a quick individual serving, microwave your desired portion in a microwave-safe dish. Add a splash of water or broth to maintain moisture, and stir occasionally during reheating.
- Stovetop: Reheat larger portions on the stovetop. Place the taco pasta in a saucepan over medium heat. Add a bit of liquid (broth or water) to prevent sticking and dryness. Stir frequently until thoroughly heated.
Tools For This Recipe
- Dutch oven – If you’re looking for a kitchen tool that can handle any cooking method you throw its way, look no further than the Dutch oven! Whether you’re simmering up a hearty stew like beef burgundy, deep frying potato chips or baking some fresh bread, the Dutch oven’s non-reactive surface and even heat distribution make it an investment you won’t regret.
- Wooden spatula – Useful for breaking apart the ground turkey while it cooks and for stirring the pasta and sauce mixture.
- Box grater – I find the humble box grater to be one of the most underrated items in the kitchen. Not only do I use mine to shred cheese, but also to remove leaves from herb stems, turn stale bread into breadcrumbs, grate butter for buttermilk biscuits, shave chocolate into curls and more!
Common Questions
Yes, taco pasta can be frozen. Freeze leftovers in a freezer-safe container or resealable freezer bag for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Whenever I make this for my family, I use a mild taco seasoning and mild salsa.
Absolutely! Penne, rotini or bowtie all work well.
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Ingredients
- 8 ounces uncooked medium pasta shells
- 2 Tablespoons olive oil
- 1 pound ground turkey
- 1 (1-oz.) packet taco seasoning
- 2 cups salsa
- 1 1/2 cups frozen sweet corn, thawed
- 1 (15-oz.) can black beans, drained
- 2 cups shredded sharp cheddar cheese
- Crushed tortilla chips, for serving
- Sour cream, for serving
- Diced avocado, for serving
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 10 minutes. Drain the pasta and set it aside.
- In a large stock pot or Dutch oven set over medium heat, add the olive oil and ground turkey. Cook, breaking apart the turkey with a spatula until it is cooked through. Add the taco seasoning and ½ cup water and cook an additional 2 minutes.
- Stir in the salsa, corn, black beans and cheese until the cheese is melted.
- Add the pasta and stir until combined and warmed through.
- Serve the pasta topped with crushed tortilla chips, sour cream and diced avocado.
Kelly’s Notes
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- ★ Did you make this recipe? Don’t forget to give it a star rating below!
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Making this tonite for sure! Just the type of recipe i was looking for! Big fan of ur site!
Thanks so much, Angie!