Pasta and noodles · Mexican · 30 min
One-Pot Creamy Taco Pasta with Turkey & Cheddar
- 30 min
- 2–6 servings
- 713 kcal / serving
A one-pot pasta dish with a creamy, tangy sauce and crumbled turkey. The mixture coats the pasta in a rich cheese and yogurt base, while peppers and cilantro add brightness for a weeknight-friendly meal.
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Ingredients
- ¼ (8 oz) blockcheddar cheese
- ½ small bunchcilantro
- ½ (14.5 oz) candiced tomatoes
- 2 clovesgarlic
- ½ lbground turkey
- ⅛ cupplain Greek yogurt
- 6 ozrotini pasta
- ½yellow bell pepper
- ½ mediumyellow onion
- yellow bell peppers
- yellow onions
From the pantry: chili powder, cumin, ground, extra virgin olive oil, garlic powder, onion powder, salt
Cookware
can opener · chef's knife · colander · cutting board · garlic press (optional) · grater · large pot · measuring cups · measuring spoons · stirring spoon
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: ground turkey
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- ½ small bunchcilantro
- 2 clovesgarlic
- ½yellow bell pepper
- ½ mediumyellow onion
- yellow bell peppers
- yellow onions
Meat & seafood
- ½ lbground turkey
Dairy, eggs & chilled
- ¼ (8 oz) blockcheddar cheese
- ⅛ cupplain Greek yogurt
Pantry & dry goods
- ½ (14.5 oz) candiced tomatoes
- 6 ozrotini pasta
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| cheddar cheese | ¼ (8 oz) block | ½ (8 oz) block | ¾ (8 oz) block |
| cilantro | ½ small bunch | 1 small bunch | 1 ½ small bunches |
| diced tomatoes | ½ (14.5 oz) can | 1 (14.5 oz) can | 1 ½ (14.5 oz) cans |
| garlic | 2 cloves | 4 cloves | 6 cloves |
| ground turkey | ½ lb | 1 lb | 1 ½ lb |
| plain Greek yogurt | ⅛ cup | ¼ cup | 0.375 cup |
| rotini pasta | 6 oz | 12 oz | 18 oz |
| yellow bell pepper | ½ | 1 | 1 ½ |
| yellow onion | ½ medium | 1 medium | 1 ½ medium |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Rinse and dry the produce, then finely dice half a bell pepper and the yellow onion.
- Heat a large pot over medium heat and add a drizzle of oil.
- Add the onion, bell pepper, minced garlic, and ground turkey; break up the turkey as it cooks until no pink remains and the vegetables are tender, about 5–7 minutes.
- Stir in the pasta, diced tomatoes, water, and spices; bring the mixture to a boil, then reduce to a simmer and cook until the pasta is tender and most of the liquid is absorbed, about 15 minutes.
- Meanwhile, grate the cheddar cheese and trim the cilantro, removing stems and finely chopping the leaves.
- When the pasta is done, remove from heat and drain excess liquid if needed. Stir in the cheddar and plain Greek yogurt along with half of the chopped cilantro until creamy.
- Fold in the remaining cilantro and serve the pasta in bowls, using any extra cheese for topping if desired.
Two tips
- Prep ahead: chop the peppers and onion early and refrigerate for quicker cooking tonight.
- Serving idea: brighten the bowls with a squeeze of lime and a quick extra sprinkle of cilantro, if available.
Nutrition per serving
- Calories
- 713 kcal
- Protein
- 45 g
- Carbs
- 77 g
- Fat
- 25 g
- Fiber
- 8 g
- Sodium
- 285 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.