One Pot Cheesy Turkey Taco Chili Mac – Easy Weeknight Dinner
One Pot Cheesy Turkey Taco Chili Mac is just the kind of dinner we all need. It’s cozy, loaded with protein and fiber, and packed with those familiar taco-night flavors everyone loves. Plus, it sneaks in some extra veggies while staying creamy, cheesy, and totally comforting.
If there’s one thing every busy weeknight needs, it’s a hearty, flavorful meal that comes together in one pot. Bonus points for when it is an easy recipe that the whole family will enjoy. This delicious turkey chili mac is a great recipe for busy weeknights. It checks all the boxes!
Canned tomatoes, savory herbs like garlic powder, protein-packed turkey, pasta shells, and chili seasoning combine for a melty cheese recipe that’s simply delicious. Plus, the leftovers reheat well, making this the perfect recipe for meal prep!
We love a good one pot meal! Try our favorite one pan cheesy meatball casserole, one pan tuscan chicken, or one pot creamy garlic chicken and rice.
Why You’ll Love This Recipe
One pot = less dishes. Everything cooks together in a single pan, so cleanup is easy and stress-free. You get a complete meal in one pot, plus it is pure comfort food!
Nutritious and filling. You’ll get plenty of protein from the turkey, fiber from the beans and pasta, and bonus nutrients from hidden veggies. It’s a comfort food you can actually feel good about – think homemade hamburger helper with a healthy twist!
Kid-approved flavor. Taco seasoning, gooey cheese, and al dente pasta are a guaranteed win for picky eaters and grown-ups alike. It’s simply a delicious recipe!
What is One Pot Cheesy Turkey Taco Chili Mac?
It’s basically taco night and pasta night rolled into one delicious, family-friendly meal. Ground turkey keeps it lean and full of protein, beans and whole-grain pasta add fiber and heartiness, and the melty cheese ties it all together. Everything cooks right in the same pot (pasta, sauce, and all!) which means fewer dishes, faster cleanup, and more time to actually enjoy dinner around the table.
One Pot Cheesy Turkey Taco Chili Mac Ingredients
Black beans: You can use pinto beans or kidney beans if needed.
Pasta: Whole wheat pasta or high quality protein pasta work well. Just pay attention to cook times if you use a different type of pasta. Medium shell pasta will take a bit longer to cook.
Shredded cheese: You can use a blend of cheddar and Monterey Jack or a Mexican blend cheese. I prefer to buy whole blocks of cheese to shred myself.
How To Make One Pot Cheesy Turkey Taco Chili Mac
- Brown the turkey. Heat olive oil in a large pot or deep skillet over medium heat. Add ground turkey and cook until it’s no longer pink, breaking it up with a spoon as it cooks.
- Add the veggies. Stir in diced onion, bell pepper, and garlic. Cook for about 3–4 minutes until the veggies soften and smell amazing.
- Season it up. Sprinkle in taco seasoning, chili powder, and salt. Stir until the turkey and veggies are well coated in all that flavor.
- Add the liquids and pasta. Pour in the broth, tomato sauce, diced tomatoes, and black beans. Stir in the dry pasta, making sure everything is submerged in liquid.
- Simmer until tender. Bring the pot to a gentle boil, then reduce the heat to medium-low. Cover and simmer for about 12–15 minutes, stirring occasionally, until the pasta is tender and most of the liquid has thickened into a sauce.
- Make it cheesy. Turn off the heat and stir in the shredded cheese until it’s completely melted and creamy.
- Serve and top. Spoon into bowls and finish with your favorite toppings – avocado, green onions, or a little Greek yogurt all make it extra tasty.
Recipe Tips
- I like to use a large Dutch oven on the stovetop to make sure there is room for easy stirring with a wooden spoon.
- Make ahead of time for easy meal prep. If desired, you can keep the pasta separate and mix it in about 2-3 minutes before serving. Just cook your pasta according to package directions.
- Store leftovers in an airtight container with a fitted lid in the fridge. Reheat in an oven or toaster oven, adding a bit of broth or water to help maintain texture.
One Pot Cheesy Turkey Taco Chili Mac Variations
- Spicy version: Add ½ teaspoon cayenne pepper or a few dashes of hot sauce to the chili mac for a little kick.
- Veggie-packed: Stir in a handful of spinach, chopped zucchini, or frozen corn near the end of cooking to sneak in extra veggies.
- Cheesy twist: Mix in a bit of shredded pepper jack or a sprinkle of Parmesan on top for a different flavor profile.
- Pasta swap: Use whole wheat, chickpea, or lentil pasta to boost fiber and protein.
- Protein swap: Replace the ground turkey with ground chicken, beef, or even cooked lentils for a vegetarian-friendly version.
- Slow cooker version: Brown the turkey and sauté veggies first, then add all ingredients (except cheese) to the slow cooker. Cook on low for 4–5 hours or high for 2–3 hours, then stir in the cheese before serving.
Recipe FAQs
One Pot Cheesy Turkey Taco Chili Mac
One Pot Cheesy Turkey Taco Chili Mac is just the kind of dinner we all need. It’s cozy, loaded with protein and fiber, and packed with those familiar taco-night flavors everyone loves. Plus, it sneaks in some extra veggies while staying creamy, cheesy, and totally comforting.
Ingredients
- 1 tablespoon neutral oil
- 1 pound ground turkey
- 1 small onion, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 2 tablespoons taco seasoning
- 1 teaspoon chili powder
- ½ teaspoon black pepper
- 1 teaspoon salt
- 2 cups chicken broth
- 1 (15-ounce) can tomato sauce
- 1 (14-ounce) can diced tomatoes (with juices)
- 1 (15-ounce) can black beans, drained and rinsed
- 1 ½ cups uncooked pasta - elbow macaroni or small pasta of choice
- 1 ½ cups shredded cheddar cheese
- Optional toppings: diced avocado, chopped fresh cilantro, green onions, or a dollop of sour cream or Greek yogurt
Instructions
- Brown the turkey. Heat oil in a large pot or deep skillet over medium to medium-high heat. Add ground turkey and cook until it’s no longer pink, breaking it up with a spoon as it cooks.
- Add the veggies. Stir in diced onion, bell pepper, and garlic. Cook for about 3–4 minutes until the veggies soften and smell amazing.
- Season it up. Sprinkle in taco seasoning, chili powder, and salt. Stir until the turkey and veggies are well coated in all that flavor.
- Add the liquids and pasta. Pour in the broth, tomato sauce, diced tomatoes, and black beans. Stir in the dry pasta, making sure everything is submerged in liquid.
- Simmer until tender. Bring the pot to a gentle boil, then reduce the heat to medium-low. Cover and simmer for about 10–15 minutes, stirring occasionally, until the pasta is tender and most of the liquid has thickened into a sauce. Cooking time will greatly depend on the pasta you choose.
- Make it cheesy. Turn off the heat and stir in the shredded cheese until the cheese melts and is nice and creamy.
- Serve and top. Spoon into bowls and finish with your favorite toppings such as avocado, green onions, or a little Greek yogurt all make it extra tasty.
Notes
- For a little heat, add a pinch of cayenne pepper or a few dashes of hot sauce.
- If you want to sneak in more veggies, stir in a handful of spinach or frozen corn near the end of cooking.
- Ground chicken, lean ground beef, or even lentils can replace turkey for a fun variation.
- Leftovers reheat beautifully. This dish thickens as it sits, so add a splash of broth when warming it up.
