ONE POT TACO CASSEROLE RECIPES

Name: One Pot Cheesy Turkey Taco Chili Mac
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 8
Cuisine: American
Ingredients: 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; 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; 3/4 cup part-skim shredded sharp cheddar cheese*; 2 tbsp fresh cilantro (chopped); 2 tbsp chopped scallions; *Check labels for gluten-free

ONE POT CHEESY TURKEY TACO CHILI MAC - SKINNYTASTE

One Pot Cheesy Turkey Taco Chili Mac - Skinnytaste image

One Pot Cheesy Turkey Taco Chili Mac recipe is so easy and protein packed! Made with taco seasoning, beans, and pasta shells topped with cheese is a favorite in my home! Bonus points for dirtying only one pot!

Provided by Gina

Categories Dinner

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 8

Number Of Ingredients 21

Ingredients

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
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
3/4 cup part-skim shredded sharp cheddar cheese*
2 tbsp fresh cilantro (chopped)
2 tbsp chopped scallions
*Check labels for gluten-free

Steps:

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.

Nutrition Facts : ServingSize 1 generous cup, Calories 341 kcal, CarbohydrateContent 40 g, ProteinContent 24 g, FatContent 9 g, CholesterolContent 60 mg, SodiumContent 893 mg, FiberContent 8.5 g, SugarContent 4 g

TACO SPAGHETTI CASSEROLE | JUST A PINCH RECIPES

Taco Spaghetti Casserole | Just A Pinch Recipes image

A Mexican/Italian dish rolled into one casserole! This is a simple recipe that is delicious and can easily be thrown together on a busy evening. The taco seasoning gives the robust flavors that you expect from taco meat. The Rotel tomatoes add a spicy kick. We loved the cooking method of the pasta; it really soaks up the seasoning flavor. While this creamy casserole is good alone, we tasted it with a little cilantro and sour cream as suggested. Delicious! A casserole recipe the whole family will enjoy.

Provided by Marianne Gleason @Mern

Categories Casseroles

Prep Time 20 minutes

Cook Time 15 minutes

Yield 6

Number Of Ingredients 7

Ingredients

2 pound(s) ground beef
2 package(s) taco seasoning
2 can(s) Rotel tomatoes and chilies, 10 oz each
1 can(s) tomato paste, 6 oz.
1 pound(s) spaghetti
6 cup(s) water
2 cup(s) Mexican blend shredded cheese

Steps:

Brown ground beef in a Dutch oven. Drain fat and return to pan.
Stir in taco seasoning.
Add Rotel, tomato paste and spaghetti.
Cover with 6 cups of water.
Bring to a boil and then reduce the heat to simmer. Cover and cook until pasta is cooked and water is absorbed, approximately 15 minutes.
Pour spaghetti into a sprayed 13x9 casserole dish.
Top with the shredded cheese and bake at 350 until the cheese is melted and bubbly.
You can also cook this completely on the stove top, just add the cheese after step 3 and cover & simmer until cheese is melted. I prefer the cheese to be melted in the oven until golden and bubbly. Serve with sour cream and cilantro (both optional).

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