Turkey · Mexican · 30 min
One-Pot Turkey Taco Pasta with Bell Pepper, Shredded Lettuce & Yogurt
- 30 min
- 2–6 servings
- 703 kcal / serving
One-Pot Turkey Taco Pasta combines tender pasta with seasoned turkey and crisp peppers, finished with yogurt and fresh lettuce. It comes together quickly on weeknights with minimal cleanup.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ½ small bunchcilantro
- 1 clovegarlic
- 1green bell pepper
- ¾ lbground turkey
- 5 ozmacaroni (elbow) pasta
- ¼ cupplain Greek yogurt
- 1 heartromaine hearts
- 1 cupsalsa
- 45 mltaco seasoning
- ½ mediumyellow onion
- green bell peppers
- yellow onions
From the pantry: extra virgin olive oil, salt
Cookware
chef's knife · colander · cutting board · garlic press (optional) · measuring cups · measuring spoons · medium saucepan · mixing bowls · 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
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Produce
- ½ small bunchcilantro
- 1 clovegarlic
- 1green bell pepper
- 1 heartromaine hearts
- ½ mediumyellow onion
- green bell peppers
- yellow onions
Meat & seafood
- ¾ lbground turkey
Dairy, eggs & chilled
- ¼ cupplain Greek yogurt
- 1 cupsalsa
Pantry & dry goods
- 5 ozmacaroni (elbow) pasta
Spices & baking
- 45 mltaco seasoning
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| cilantro | ½ small bunch | 1 small bunch | 1 small bunch |
| garlic | 1 clove | 2 cloves | 3 cloves |
| green bell pepper | 1 | 2 | 3 |
| ground turkey | ¾ lb | 1 ½ lb | 2 ¼ lb |
| macaroni (elbow) pasta | 5 oz | 10 oz | 15 oz |
| plain Greek yogurt | ¼ cup | ½ cup | ¾ cup |
| romaine hearts | 1 heart | 2 hearts | 3 hearts |
| salsa | 1 cup | 2 cups | 3 cups |
| taco seasoning | 45 ml | 90 ml | 135 ml |
| 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
- Wash and dry all fresh produce.
- Dice the bell pepper and onion and mince the garlic; place the veggies in a small bowl.
- Preheat a medium saucepan over medium-high heat.
- When the pan is hot, add a small amount of oil, then the veggies and the ground turkey along with taco seasoning and salt. Break up the meat as it cooks until browned and crumbly, about 4–5 minutes.
- While the turkey browns, shred the lettuce and set it aside for serving; finely chop or mince the cilantro leaves and set aside.
- Once the turkey is browned, add water, salsa, and pasta to the pan; stir, cover, and bring to a boil. Reduce heat to a simmer once boiling.
- Continue cooking, stirring occasionally, until the pasta is tender and most of the liquid is absorbed, about 8–10 minutes. Off heat, stir in the cilantro.
- To serve, divide the pasta among bowls, then top with shredded lettuce and a spoonful of yogurt.
Two tips
- Leftovers can be stored in the fridge for up to 2 days in an airtight container.
- For a brighter finish, serve with an extra spoon of yogurt on top or alongside the shredded lettuce.
Nutrition per serving
- Calories
- 703 kcal
- Protein
- 52 g
- Carbs
- 86 g
- Fat
- 17 g
- Fiber
- 11 g
- Sodium
- 2608 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.