1-Pot Turkey Taco Pasta Recipe
Prep Time:
15 minutes
Cook Time:
30 minutes
Servings:
4 Servings
Ingredients
  • 1 tablespoon avocado oil
  • 1 pound ground turkey
  • 1 cup diced yellow onion
  • 1 medium green bell pepper, stem and seeds removed, diced
  • 2 large cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 tablespoon smoked paprika
  • 2 teaspoons ground cumin
  • 2 teaspoons dried oregano
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly cracked black pepper
  • 2 cups low-sodium chicken broth
  • 1 (14-ounce) can fire-roasted diced tomatoes with green chiles
  • 1 cup roasted salsa verde
  • 8 ounces dried large shell pasta
  • 1 cup canned small black California olives, drained and roughly chopped
  • 1 ½ cups shredded Mexican cheese blend
  • 1 large jalapeño pepper, stem removed and sliced into thin rounds
  • ½ cup crumbled queso fresco
  • ¼ cup chopped fresh cilantro leaves
Directions
  1. Heat the avocado oil in a large heavy Dutch oven or braiser over medium-high heat.
  2. Add the ground turkey and brown, breaking up the meat into small pieces.
  3. Add the onion, bell pepper, and garlic. Cook and stir until the vegetables have softened slightly, about 5 minutes.
  4. Add the chili powder, paprika, cumin, oregano, salt, and pepper. Cook and stir for 1 minute longer until very fragrant.
  5. Stir in the chicken broth, canned tomatoes, and salsa verde and bring to a simmer.
  6. Stir in the pasta, pressing it down to fully submerge into the liquid.
  7. Reduce the heat to low, cover, and cook for 15 to 18 minutes, until the pasta is al dente and most of the liquid is absorbed.
  8. Add the olives and shredded Mexican cheese, stirring to incorporate fully until the cheese has melted.
  9. Serve the pasta in warmed bowls, and garnish with the jalapeño slices, queso fresco, and cilantro.