One-Pot Turkey Taco Pasta: An Easy Dinner for Busy Nights

Some evenings, dinner needs to be something you can make while helping with homework, catching up on the day, and getting everyone settled at home.

This turkey taco pasta fits that kind of night. Ground turkey, pasta, tomatoes, and mild taco seasonings cook together in one pot, then a handful of cheddar makes everything a little creamy and comforting. You get familiar taco flavors without setting out a counter full of bowls or cooking the pasta separately.

Keep it mild for the whole family, then let anyone who wants a little more heat add hot sauce at the table. Dinner is ready in about 35 minutes, and cleanup is pleasantly simple.

Why This Dinner Works

• The pasta cooks in the same pot as the turkey and sauce.
• Most of the ingredients are easy pantry staples.
• Everyone can add their own toppings.

Recipe at a Glance

Servings: 4–6
Prep: 10 minutes
Cook: 25 minutes
Total: About 35 minutes

Ingredients

• 1 tablespoon olive oil
• 1 pound ground turkey
• 1 small yellow onion, diced
• 2 garlic cloves, minced
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• ½ teaspoon dried oregano
• ½ teaspoon salt, plus more to taste
• ¼ teaspoon black pepper
• 1 (14.5-ounce) can diced tomatoes, undrained
• 1 (8-ounce) can tomato sauce
• 3 cups low-sodium chicken broth, plus extra if needed
• 12 ounces dry elbow macaroni
• 1 cup frozen corn
• 1 cup shredded cheddar cheese
• Optional toppings: sour cream, diced avocado, green onions, or crushed tortilla chips

How to Make It

1. Heat the oil in a large, heavy pot over medium-high heat. Add the turkey and onion. Cook for 6–8 minutes, breaking up the meat, until the turkey is cooked through and reaches 165°F.
2. Stir in the garlic, chili powder, cumin, paprika, oregano, salt, and pepper. Cook for 30 seconds.
3. Add the diced tomatoes with their juices, tomato sauce, and broth. Stir, then bring to a boil.
4. Stir in the dry macaroni. Reduce the heat to maintain a gentle simmer and cover. Cook for 10–14 minutes, stirring every few minutes, until the pasta is tender. If the mixture gets dry before the pasta is cooked, add broth ¼ cup at a time.
5. Stir in the frozen corn and cook uncovered for 2–3 minutes, until hot. If the sauce is too loose, simmer another minute or two.
6. Remove from the heat. Stir in the cheddar and let stand for 2 minutes. Taste and adjust the seasoning before serving.

What to Serve with It

This is filling enough to serve on its own. A green salad, sliced cucumbers, or fresh fruit makes an easy side if you want something extra.

A Simple Tip

Use a block of cheddar and shred it yourself if you have a few extra minutes. It usually melts more smoothly into the sauce. Ground beef also works; drain excess fat after browning.

Make Dinner a Little Easier

Save this recipe for a night when you want a warm homemade meal without a sink full of dishes. What would your family add on top—cheese, avocado, or a little crunch?