One Pot Turkey Mexican Pasta
When a craving hits for cheesy pasta, but you don't want to blow the fat and calorie bank, look no further than One Pot Turkey Mexican Pasta - a spicy, cheesy, delicious way to get your pasta fix. Lean ground turkey is cooked with pasta, salsa, plenty of smoky spices, and just a touch of sharp cheddar cheese - and as stated, everything is cooked in one pot!
Servings 6 people
Calories 362kcal
Cost $20
Equipment
- 1 skillet with high sides
Ingredients
- 2 tsp olive oil
- 1 lb lean ground turkey
- 1/2 cup diced onion
- 3 large garlic cloves, minced
- 3/4 tsp kosher salt, divided
- 1 Tbsp. chili powder
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp dried oregano
- 2 tsp ground cumin
- 1 1/2 cups your favorite salsa (I use a medium, non-chunky salsa)
- 3 cups water or chicken broth
- 3 cups medium UNCOOKED shells
- 1/2 cup shredded cheddar cheese
- sour cream (or Greek yogurt) and cilantro for serving
Instructions
- Preheat oven to 350 degrees. (Optional: See step 3)
- Heat a large oven-proof skillet with high sides to a medium-high heat. Add olive oil. Once oil is hot, add ground turkey. Use a wooden spoon to break up the turkey. Once the turkey is mostly cooked, add onion, garlic, and 1/4 tsp. salt. Continue to saute for 3-4 minutes until garlic and onion are softened.
- Add chili powder, garlic powder, onion powder, cumin, and oregano. Stir to combine and cook for 1 minute. Add salsa, water, uncooked pasta and remaining 1/2 tsp. salt. Bring to a boil and reduce to a simmer. Cover and cook until pasta is aldente, about 10-12 minutes. Stir occasionally to make sure the pasta isn't sticking to the bottom. If you're using whole-wheat or gluten-free pasta, you may need to add a little bit more water and cook longer.
- Once the pasta is aldente, stir one last time and season to taste with salt and pepper. Sprinkle with cheese and cover with a lid or place in the oven just until the cheese has melted, about 2 minutes.
- Garish with sour cream and chopped parsley or cilantro.