Easy One Pan Creamy Taco Pasta

If you’re craving something cozy and comforting (but also a little healthier), add this easy one pan creamy taco pasta to your dinner rotation! It’s quick, affordable, and hits the spot every time.

When I don’t feel like cooking, I need something that requires minimal prep, little to no extra dishes, and maximum flavor payoff. One pan pastas check all of these boxes and I whipped this one up the other day with some extra veggies and canned foods I had on hand. It turned out DELISH and it’s so easy! Here’s everything you’ll need and how to make it. ♡

What You’ll Need

Equipment

• Large pan with lid
• Meat chopper optional
• Cutting board and knife

Ingredients

• 93/7 lean ground turkey: Can sub 99/1 for more protein!
• Taco seasoning: I always use my quick homemade seasoning – takes 5 minutes or less to throw together and worth every second.
• White onion
• Red bell pepper
• Minced garlic
• Diced green chiles: I use mild but you can sub medium or hot for an extra kick.
• Red enchilada sauce: Canned works great but if you wanna be real fancy, you can make a quick batch of homemade enchilada sauce!
• Beef bone broth: Or regular broth.
• Pasta shells
• Canned black beans
• Reduced fat cream cheese: The Philadelphia brand is my favorite for melting down smooth and seamless every time.
• Mild cheddar cheese: Fresh grated for the best melting!
• Fresh cilantro and limes: Optional, to garnish.

How To Make It

1. Cook the turkey: Heat a large deep pan on medium heat and spray with oil. Add the ground turkey and fully cook, breaking apart into small pieces (I use a meat chopper). Season with taco seasoning and salt, then remove from the pan.
2. Cook the veggies: In the same pan, toss in the chopped onion and bell pepper, more taco seasoning, salt, and minced garlic. Cook until soft and fragrant (3-5 minutes).
3. Add pantry things and cook the pasta: Dump in the green chiles, enchilada sauce, and beef broth, bringing to a gentle simmer. Once simmering, add the pasta, cover with a lid, and cook according to box instructions.
4. Add the rest: Turn off the heat and stir in the black beans, cream cheese, cheddar cheese, and cooked turkey. Finish with fresh cilantro and serve with lime wedges if desired!

To Store

Once cooled, store leftover taco pasta in an airtight container in the fridge for up to 4 days. Reheat in the microwave in 30 second intervals until desired temperature.

FAQs

• Can I make taco pasta with ground beef instead of turkey?: Yes! The ground meat is very interchangeable with this recipe and easy to sub based on your preferences.
• What pasta works best?: Short pasta shapes (specifically the shells) are my favorite because they hold on well to the creamy sauce. Rotini or macaroni would also work great.
• Can I make this higher in protein?: Absolutely! To make this even higher in protein, I’d use 99% lean ground turkey, bone broth, and a chickpea or protein pasta.
• What toppings are best served with taco pasta?: This pasta is delicious on its own, but you can jazz it up even more with some crushed tortilla chips, diced avocado, or extra cheese!
• Is this recipe good for meal prep?: Yes, this recipe stores and reheats very well for meal prep. I love to store it in individual containers for easy grab-and-go meals.

You’ll Also Love

• Easy taco stuffed peppers
• 30 minute turkey enchilada skillet
• Lower-carb taco rice
• One pan white Tuscan turkey orzo

Lastly, be sure to leave a rating and review down below if you make this easy one pan creamy taco pasta! And don’t forget to tag me on all the socials – always love to hear from you and see what you’re cooking up! Enjoy. ♡

Easy One Pan Creamy Taco Pasta

5 from 8 votes

This easy one-pan creamy taco pasta is a quick, flavor-packed dinner made with seasoned ground turkey, pasta, and cheese. Made all in one dish for minimal cleanup.

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Prep Time:10 minutes mins

Cook Time:20 minutes mins

Course: Main Course

Cuisine: American

Servings: 6

Calories: 452kcal

Equipment

• Large pan with lid
• Meat chopper optional

Ingredients

• 1 lb 93/7 lean ground turkey
• 2 tbsp taco seasoning divided
• 1 tsp fine sea salt plus more to taste
• 1/2 small white onion (100 g) chopped
• 1 large red bell pepper (170 g) chopped
• 1 tbsp minced garlic
• 1 (4oz) can diced green chiles
• 1 (10oz) can red enchilada sauce
• 2 cups beef bone broth (480 ml) or regular broth
• 8 oz pasta shells dry
• 1 (15oz) can black beans rinsed and drained
• 4 oz reduced fat cream cheese (112 g)
• 2 oz mild cheddar cheese (56 g) freshly grated
• fresh cilantro and limes optional, to garnish

Instructions

• Heat a large deep pan on medium heat and spray with oil. Add the turkey and fully cook, breaking apart into small pieces. Season with 1 tbsp taco seasoning and 1 tsp salt. Remove from pan and set aside.
• In the same pan, add onion, bell pepper, 1 tbsp taco seasoning, garlic, and pinch of salt to taste. Cook until soft and fragrant (3-5 min).
• Add the chiles, enchilada sauce, bone broth, and bring to a gentle simmer. Add pasta, cover, and cook according to box instructions.
• Turn off the heat and stir in the black beans, cream cheese, cheddar cheese, and cooked turkey. Serve with fresh cilantro and limes if desired and enjoy!

Notes

• To make this even higher protein, sub 99% lean ground turkey and a chickpea or protein pasta.

Nutrition

Serving: 313g | Calories: 452kcal | Carbohydrates: 49.9g | Protein: 31.4g | Fat: 13.9g | Fiber: 8g

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