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A quick, homemade taco seasoning blend amps up the flavor in this comforting one pot meal.

Things unintentionally got a little quiet here on my blog for the past week. We took a road trip to Indiana to visit my family over Mother's Day and I ended up getting really sick, and... let's just say that food was the LAST thing on my mind (that's how you know I'm REALLY sick haha!).

This one pot meal from Gina over at Skinnytaste was a big hit at my house a few weeks ago.

There's just something about only having to dirty ONE pot while making a big meal that is perfect for my family lately. This one takes a bit of time and effort, but the results are absolutely delicious!

This pasta makes enough to feed an army, and leftovers are nice for quick lunches during the week. I liked the addition of both refried and pink beans in this.

Just be cautious when you go to dive into your first bite - this is piping hot straight out of the pan. I was tempted to throw some sour cream on it to cool it off so I could eat it quicker, but I held out and it was totally worth it. Delicious, comforting and healthy. What could be better?

📖 Recipe

One Pot Cheesy Turkey Taco Chili Mac

A quick, homemade taco seasoning blend amps up the flavor in this comforting one pot meal.

Skinnytaste

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Servings: 8 Servings (1 generous cup per serving)

Course: Main Dish

Cuisine: Italian

Prep Time 10

Cook Time 25

Total Time 35

Ingredients

For the homemade taco seasoning:

1 ½ teaspoon garlic powder
1 ½ teaspoon cumin
1 teaspoon kosher salt
1 ½ teaspoon chili powder
1 ½ teaspoon paprika
½ teaspoon oregano

For the Chili:

1.3 lb 93% lean ground turkey
1 medium onion chopped
3 cloves minced garlic
1 red bell pepper chopped
10 oz can rotel tomatoes with green chilies
14.5 oz can pink or red beans drained
8 oz tomato sauce
½ can 8 oz fat-free refried beans
1 15 oz can reduced sodium chicken broth*
1 ¾ cups water
8 oz DeLallo Gluten Free shells or DeLallo whole wheat
¾ cup part-skim shredded sharp cheddar cheese*
2 tablespoon fresh cilantro chopped
2 tablespoon chopped scallions
*Check labels for gluten-free

Instructions

Heat a large Dutch oven or pot with a fitted lid over medium-high heat and spray with oil, brown the turkey breaking it up with a wooden spoon as it cooks. When cooked through, add the onions, garlic, pepper and taco seasoning; cook 2-3 minutes.
Add the canned tomatoes, beans, tomato sauce, refried beans, chicken broth and water. Bring to a boil, cover and simmer about 15 minutes. Adjust salt to taste.
Stir in the uncooked pasta and simmer uncovered over medium heat until al dente, about 6 minutes or according to package directions.
Remove the pot from heat and top with the cheese, cover and let sit for about 2-3 minutes, until the cheese melts.
Serve immediately garnished with fresh cilantro and scallions.