Taco night and pasta night do not have to compete. This skillet browns turkey with taco seasoning, then cooks short pasta in salsa and broth so the noodles pick up all that flavor.

Cheese melts in at the end. About 30 minutes, one pan, and crushed tortilla chips on top if you want crunch.

Ingredients

Turkey and pasta

1 Tbsp (15 ml) olive oil
1 lb (454 g) ground turkey (93% lean)
1 small yellow onion, diced
3 garlic cloves, minced
2 Tbsp (16 g) taco seasoning (or 1 Tbsp chili powder + 1 tsp cumin + 1/2 tsp oregano + 1/2 tsp salt)
8 oz (227 g) short pasta (rotini or shells)
2 cups (480 ml) low-sodium chicken broth
3/4 cup (180 ml) salsa (mild or medium)
1/2 cup (120 ml) water
1 cup (113 g) shredded cheddar or Mexican-blend cheese
1/4 cup (60 ml) sour cream, optional
Chopped cilantro, green onions, and crushed tortilla chips, for serving

Method

Heat oil in a 12-inch skillet over medium-high heat. Add turkey and onion; cook 5–6 minutes until turkey is browned. Stir in garlic and taco seasoning 1 minute.
Stir in pasta, broth, salsa, and water. Bring to a boil, then reduce to a simmer. Cover and cook 10–12 minutes, stirring once or twice, until pasta is al dente.
Uncover; simmer 1–2 minutes if the sauce looks thin. Off heat, stir in cheese until melted. Fold in sour cream if using.
Top with cilantro, green onions, and crushed chips. Serve hot.

Cook's note

Jarred salsa seasons the cooking liquid so you do not need a long simmer. If your taco seasoning is unsalted, add 1/2 tsp kosher salt with the pasta.

What to serve with it

A simple salad or roasted corn. Extra salsa and lime at the table keep it bright.

Make-ahead and leftovers

Brown turkey and onion up to 1 day ahead; refrigerate. Leftovers keep 4 days; reheat with a splash of broth. Freezes okay for up to 2 months.

Troubleshooting

**Pasta stuck?** Stir mid-cook and keep to a gentle simmer. **Too spicy?** Use mild salsa and cool bowls with sour cream. **Dry?** Add 1/4 cup broth before the cheese.