One Pot Cheesy Turkey Taco Chili Mac
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One Pot Cheesy Turkey Taco Chili Mac

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.

One Pot Cheesy Turkey Taco Chili Mac

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?

One Pot Cheesy Turkey Taco Chili Mac


One Pot Cheesy Turkey Taco Chili Mac

  • Yield: 8 Servings (1 generous cup per serving) 1x


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



For the homemade taco seasoning:

  • 1 1/2 tsp garlic powder
  • 1 1/2 tsp cumin
  • 1 tsp kosher salt
  • 1 1/2 tsp chili powder
  • 1 1/2 tsp paprika
  • 1/2 tsp 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
  • 1/2 can (8 oz) fat-free refried beans
  • 1 (15 oz can) reduced sodium chicken broth*
  • 1 3/4 cups water
  • 8 oz DeLallo Gluten Free shells (or DeLallo whole wheat)
  • 3/4 cup part-skim shredded sharp cheddar cheese*
  • 2 tbsp fresh cilantro, chopped
  • 2 tbsp chopped scallions
  • *Check labels for gluten-free


  1. 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.
  2. 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.
  3. Stir in the uncooked pasta and simmer uncovered over medium heat until al dente, about 6 minutes or according to package directions.
  4. Remove the pot from heat and top with the cheese, cover and let sit for about 2-3 minutes, until the cheese melts.
  5. Serve immediately garnished with fresh cilantro and scallions.


Recipe by Skinnytaste

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