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- 1 lb ground turkey - 12 oz pasta (preferably penne or rotini) - 1 medium onion, diced - 1 bell pepper, diced - 2 cloves garlic, minced I love using ground turkey for this dish. It cooks quickly and is lean. The pasta can be penne or rotini. Both types hold the sauce well. The veggies add flavor and texture. I prefer a mix of sweet bell pepper and onion. Garlic gives it a nice kick. - 1 tablespoon olive oil - 2 tablespoons taco seasoning - 1 can (15 oz) black beans, rinsed and drained - 1 can (15 oz) diced tomatoes, with juices - 2 cups chicken broth Olive oil helps sauté the veggies. Taco seasoning packs in flavor. The black beans add protein and fiber. Diced tomatoes bring moisture and zest. Chicken broth gives the pasta a rich taste. - 1 cup corn (fresh or frozen) - 1 cup shredded cheese (cheddar or Mexican blend) - Fresh cilantro for garnish Corn adds a sweet crunch. Cheese makes the dish creamy and rich. Fresh cilantro gives a pop of color and flavor. These optional ingredients make the meal even better. To start, heat one tablespoon of olive oil in a large pot over medium heat. Once hot, add one diced onion and one diced bell pepper. Sauté these for about three to four minutes. You want them to soften, which adds great flavor. Next, add two minced garlic cloves and one pound of ground turkey. Cook this for five to seven minutes. As it cooks, break the turkey apart with a wooden spoon until it is browned and fully cooked. Now, it’s time to add some spice! Stir in two tablespoons of taco seasoning. Make sure the turkey is well coated with this mix. Then, add 12 ounces of pasta, one can of rinsed and drained black beans, one can of diced tomatoes (with juices), and two cups of chicken broth. Toss in one cup of corn, too. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 15 to 20 minutes. Stir occasionally to prevent sticking. You want the pasta to cook through and absorb most of the liquid. When the pasta is done, remove the pot from heat. Stir in one cup of shredded cheese until it melts and spreads throughout the dish. Finally, season with salt and pepper to taste. Serve warm, and if you like, sprinkle some fresh cilantro on top! To prevent pasta from sticking, stir throughout cooking. Use a large pot for more space. Add a splash of olive oil to the water for extra help. Adjusting the seasoning is key. Taste the dish before serving. Add more taco seasoning, salt, or pepper if needed. You want bold flavors in every bite. If you want to swap ground turkey, try lean ground beef or chicken. For a vegetarian option, use lentils or black beans. You can also change up the veggies. Try zucchini, spinach, or mushrooms. Each adds its own taste and texture. The best sides include a fresh salad or tortilla chips. These add crunch and balance to the meal. For presentation, serve in colorful bowls. Top with fresh cilantro and a squeeze of lime. It makes the dish pop! {{image_2}} You can easily make a vegetarian version of this dish. Simply swap ground turkey for plant-based turkey or use beans. Black beans work great, as they add protein and fiber. You can also mix in some kidney beans or chickpeas for extra flavor. This keeps the dish hearty and satisfying. If you need a gluten-free option, choose gluten-free pasta alternatives. Brands now offer many types of gluten-free pasta, like rice or chickpea pasta. Just make sure to check the cooking time, as it may differ from regular pasta. This way, everyone can enjoy the meal without worries. For those who love heat, you can add jalapeños or hot sauce. Diced jalapeños bring a fresh kick. You can also stir in hot sauce right before serving. Adjust the amount based on your spice level. This will create a bold and exciting flavor in your one-pot meal. To store leftovers, let the pasta cool first. Place it in an airtight container. This keeps it fresh for up to three days in the fridge. If you want to enjoy it later, make sure to label the container with the date. This helps you track freshness. For freezing, use a freezer-safe container. Divide the pasta into portions for easy thawing. Leave some space at the top of the container. The dish can freeze well for up to three months. To avoid freezer burn, wrap the container in plastic wrap before sealing. To reheat, use the stove or microwave. If using the stove, add a splash of water to keep it moist. Heat it on low, stirring often. If using a microwave, cover the dish with a damp paper towel. This keeps it from drying out. Enjoy your meal without losing that great texture! This dish takes about 35 minutes total. You will spend 15 minutes on prep. Then, the cooking time is around 20 minutes. Yes, you can make this dish ahead. Cook it fully and let it cool. Store it in the fridge for up to three days. To reheat, warm it on the stove. Add a splash of broth to keep it moist. You can use ground chicken or beef as a swap. For a plant-based option, try lentils or black beans. These choices add flavor and protein to your dish. We explored a quick and tasty one-pot taco ground turkey pasta recipe. You learned about the key ingredients like ground turkey, pasta, and several veggies. I also shared cooking tips and storage info for leftovers. Remember, you can adjust the recipe to fit your taste. Whether you want it spicy, vegetarian, or gluten-free, the options are endless. Enjoy your cooking and make it your own!

One-Pot Taco Ground Turkey Pasta

Elevate your dinner game with this delicious One-Pot Taco Ground Turkey Pasta! This easy recipe combines the flavors of taco night with comforting pasta, all cooked in a single pot for quick cleanup. Featuring ground turkey, black beans, and a blend of spices, it’s perfect for busy weeknights. Ready in just 35 minutes, it’s a meal the whole family will love. Click through to discover the full recipe and serve up a tasty dish tonight!
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Ingredients
  

1 lb ground turkey

12 oz pasta (preferably penne or rotini)

1 tablespoon olive oil

1 medium onion, diced

2 cloves garlic, minced

1 bell pepper (any color), diced

1 can (15 oz) black beans, rinsed and drained

1 can (15 oz) diced tomatoes, with juices

2 cups chicken broth

2 tablespoons taco seasoning

1 cup corn (fresh or frozen)

Salt and pepper to taste

1 cup shredded cheese (cheddar or Mexican blend)

Fresh cilantro for garnish (optional)

Instructions
 

Heat the olive oil in a large pot over medium heat. Add the diced onion and bell pepper, sautéing for 3-4 minutes until softened.

    Add the minced garlic and ground turkey to the pot. Cook for 5-7 minutes, breaking the turkey apart with a wooden spoon, until browned and fully cooked.

      Stir in the taco seasoning, making sure the turkey is well coated.

        Add the pasta, black beans, diced tomatoes (with juices), chicken broth, and corn to the pot. Bring to a boil, then reduce heat to low.

          Cover the pot and let it simmer for about 15-20 minutes, or until the pasta is cooked through and has absorbed most of the liquid, stirring occasionally to prevent sticking.

            Once the pasta is done, remove the pot from heat. Stir in the shredded cheese until melted and evenly distributed.

              Season with salt and pepper to taste.

                Serve warm, garnished with fresh cilantro if desired.

                  Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 4-6