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Healthy Ground Turkey Taco Pasta - Easy, Flavorful, and Weeknight-Friendly

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 pound lean ground turkey (93% lean or leaner)
  • 1 tablespoon olive oil (if needed, depending on turkey leanness)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 cup frozen corn (or canned, drained)
  • 1 (14.5-ounce) can diced tomatoes with green chilies (like Rotel)
  • 1 (8-ounce) can tomato sauce
  • 2 1/2 cups low-sodium chicken broth (plus more as needed)
  • 10 ounces whole wheat or high-fiber short pasta (penne, rotini, or shells)
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1/2 cup plain Greek yogurt (2% works well)
  • 3/4 to 1 cup shredded reduced-fat cheddar or Mexican blend cheese
  • 1 lime, cut into wedges
  • Fresh cilantro, chopped (optional)
  • Salt and black pepper, to taste
  • Homemade Taco Seasoning: 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • 1/4 to 1/2 teaspoon crushed red pepper flakes (optional, for heat)
  • 1/2 teaspoon kosher salt (adjust to taste)
  • 1/4 teaspoon black pepper

Method
 

  1. Warm the pan: Heat a large, deep skillet or Dutch oven over medium heat. Add olive oil if using.
  2. Brown the turkey: Add ground turkey. Season with a pinch of salt and pepper. Cook, breaking it up with a spoon, until no longer pink, about 5–6 minutes.
  3. Add aromatics: Stir in the onion and bell pepper. Cook until softened, about 4–5 minutes. Add garlic and cook 30 seconds until fragrant.
  4. Season it up: Sprinkle in the taco seasoning. Stir to coat the turkey and veggies so the spices toast lightly.
  5. Build the sauce: Add diced tomatoes with chilies, tomato sauce, and chicken broth. Stir to combine and bring to a gentle simmer.
  6. Add pasta: Stir in the dry pasta and corn. Make sure the pasta is mostly submerged. Reduce heat to medium-low, cover, and cook 10–12 minutes, stirring every couple of minutes to prevent sticking. Add a splash more broth if the pan looks dry before the pasta is tender.
  7. Beans and finish: When pasta is al dente, stir in black beans. Simmer 1–2 minutes to warm through. Remove from heat.
  8. Make it creamy: Let the mixture cool for 2 minutes, then stir in Greek yogurt until smooth. Fold in most of the cheese, reserving a little for topping. Taste and adjust salt, pepper, and heat.
  9. Serve: Sprinkle remaining cheese on top. Squeeze fresh lime over each serving and top with cilantro if you like.