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One Pot Cheesy Turkey Taco Chili Mac

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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!

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!
Cheesy Turkey Taco Chili Mac

Chili mac and cheese is pure comfort in a bowl and thanks to the protein and fiber, it’s also filling and the perfect family-friendly recipe. If you love chili as much as me, you may also enjoy this Quick Beef Chili Recipe or my most popular Slow Cooker Chicken Taco Chili.

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!

How To Make Chili Mac

You can use white or whole wheat pasta in this recipe, but I wanted to make this a gluten free dish because my aunt who is gluten intolerant was eating with me. I’ve heard all good things about DeLallo Gluten Free Pasta from my friend who swears by it and I was honestly blown away.

Delallo gluten free pasta.

It was by far the best GF pasta I’ve ever tried, in fact I even prefer it over whole wheat and I ‘m thinking I might be using this pasta all the time. Great taste, firm texture with the perfect al dente bite. And I loved how it didn’t get soggy after sitting in the chili hours later.

Although Madison wouldn’t eat this because she won’t eat beans, I gave some to my friend Tara to test out on her finicky 5 year old son and he LOVED it!

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!
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!
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!
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!
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!

More Chili Recipes You May Like:

One Pot Cheesy Turkey Taco Chili Mac

4.90 from 103 votes
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!
Course: Dinner
Cuisine: American
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!
Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes
Yield: 8 servings
Serving Size: 1 generous cup


For the homemade taco seasoning:

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


  • 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.

Last Step:

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Serving: 1 generous cup, Calories: 341 kcal, Carbohydrates: 40 g, Protein: 24 g, Fat: 9 g, Cholesterol: 60 mg, Sodium: 893 mg, Fiber: 8.5 g, Sugar: 4 g


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One Pot Cheesy Turkey Taco Chili Mac – pure comfort food, packed with protein & fiber all in one pot!

Disclosure: This post is sponsored by DeLallo. I only share products I use in my own kitchen. I created this recipe and received compensation to do

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351 comments on “One Pot Cheesy Turkey Taco Chili Mac”

    1. I have used store bought before, and i just put the whole packet in and it has been great. Hope that helps!

  1. I find myself making this again and again. So easy and so delicious! Love that it’s packed with protein. Leftovers are good too.

  2. This recipe is my incredibly picky child’s favorite meal. She requests it all the time, so I make sure it’s in the weekly rotation. The whole family loves it. It makes plenty for leftovers too!

  3. Fantastic! Made as is except used chickpea pasta. Everyone, including two kids went back for seconds! Will definitely make again!

  4. Absolutely delish and great for meal prepping ( if it lasts).
    I added a small jalepeño because I like a little heat. Sooo good !!!
    Thank you for adding in WW points!!!! Extra bonus!!

    1. I freeze it portioned out in containers. I thaw it in the fridge the night before and add a splash of water before microwaving-works great!

  5. Hi Gina, Do you have a stand alone taco seasoning recipe? I would love to have one to make ahead for your recipes, but I don’t see one. And the ones you have are different within the few recipes I found.

  6. I’ve been making this chili for years. It’s kid/family friendly. It’s the only chili I’ll make!

  7. I have left over Madison’s taco meat. Could I use this in the recipe? What ingredients would I still use, start at canned tomatoes?

      1. At the bottom of the Recipe box there is Nutritional information: Nutrition
        Serving: 1 generous cup, Calories: 341 kcal, Carbohydrates: 40 g, Protein: 24 g, Fat: 9 g, Cholesterol: 60 mg, Sodium: 893 mg, Fiber: 8.5 g, Sugar: 4 g

  8. Avatar photo
    Jennifer Freund

    Excellent recipe … we used chickpea pasta which took 11 minute to cook.. definitely will make again

  9. I added more veggies just for myself (6 peppers vs 1 and a large onion) but this was sooooo good. Highly recommend!!!!!!

  10. This was so warm and comforting!  
    Winner winner chili dinner.! Everyone enjoyed it at our house!
    I also added a green and orange pepper.
    I cooked this on the stove top and then placed it in the crockpot for 4 hour to simmer on low.  The last half hour I added the raw pasta.
    I couldn’t find an 8 ounce can of refried beans, so I added half of  a regular size Can of refried beans.  Please let me know if that’s what it should be since I’d like to keep the same calorie count.   

    Thank you for this great recipe!

  11. Made this for dinner… both my husband and I thought it was out of this world!! I made it perfect the recipe, except subbed chicken because that’s what I had on hand. Delish!!! Thanks for another yummy recipe 🙂

  12. Avatar photo
    Kate Christolini

    A big pot of comfort food, once again Gina doesn’t disappoint. I chopped the onions and the peppers in the food processor together, I wanted the peppers small because my husband doesn’t like them. He had two helpings, didn’t even know they were in there! 😉 I subbed in whole wheat rotini because I already had it in the pantry, it worked perfectly. As someone else said, the hard part is only eating 1 serving.

    1. Did you use the same amount of rotini as called for in the recipe,or did you cut it back a bit because of the size of the pasta in comparison?

  13. Avatar photo
    Erica Friedman

    Another amazing recipe by skinny taste. my fiancé loved this too!! Will use slightly less water next time. 10/10 will make again

  14. Delish! Made it last night for the first time. We loved it. The only problem is I wanted more than 1 serving!

  15. I had a quick question about the refried beans. Is it 8 oz of refried beans for the recipe in total or half of an 8 oz can of refried beans? Thanks so very much I’m very excited to make this tonight!

  16. My family loves your recipes.  This is like a healthy version of hamburger helper, only better, and without the processed aftertaste.

  17. This is delicious! I doubled it because I had a lot of turkey and I was worried it wouldn’t all fit in the pot! My husband told me 3 times that he loved it and my picky 5 yr old loved it, too! 

  18. Avatar photo
    Barb Sullivan

    Delicious…  I omitted the refried beans but plenty thick .   Since there are lots of leftovers I added the cheese to our plates and not the entire pot.  

  19. This is delicious – one of my favorite Skinnytaste recipes. It’s so easy to make, too. I didn’t change anything in the recipe, except once I made it with jarred salsa since I was out of Rotel. It still turned out perfect.

  20. I’ve made this so many times because it’s phenomenal! I use low sodium chicken broth and no water. Just tastes better to me and increase the seasonings. I like SPICE! Also use regular Rotel or hot. I don’t always use the cheese either. 
    Also, I have a hard time finding DeLallo GF or/and whole wheat pasta where I live so I order it from their web site. They always have deals going on so sign up for their emails. 

  21. Delicious! The husband ate two bowls. 
    I used chili rotel. I also used regular shells. The store didn’t have whole wheat or gf. I also put a dollop of light sour cream in mine. 
    Definitely recommend. This is a great recipe for families. 

  22. Comfort food is right. Thanks Gina, hubby loves it. I did add more spices…like chipotle chile powder, more cumin…heck just more of anything spicy cuz that’s how we roll. Definitely a quick meal that is more than satisfying and tasty.

  23. This was great! I always use ground chicken these days instead of turkey. I just prefer the taste. Other than that, I kept everything the same. The refried beans in this recipe were a genius move! It made it thick and sort of creamy. I might do this in the future to thicken up chili. Another really delicious recipe.

  24. This was so good! I added an extra quarter teaspoon of extra hot chili powder and it was SO GOOD. I had to simmer a lot longer than 15 minutes though, it was really watery.  But turned out amazing and my boyfriend went crazy for it! He didn’t even know it was low calorie (shhhhh)

  25. Made this a few weeks ago and froze half. Would you reheat on stove top or oven like a Mac and cheese casserole?

  26. Very yummy and easy to make! I didn’t have shell pasta so I used what was in my pantry, Campanella, I just cooked it longer.

  27. I wonder if this would be ok meatless? There wasn’t ground turkey (or beef) at my neighborhood grocery when I went two days ago due to coronavirus and I’m trying to stay in and cook with what I have on hand. Would I need to add anything as a substitute? Or could I just leave it out? Usually I just wing it but haven’t really converted many dishes with meat to meatless before. Many thanks. 

    1. Lentils or another type of bean (like black beans) would be a good substitute if you wanted to replace it. Would make the dish even more filling ! 

  28. Made this for dinner last night, everyone loved it! I make a lot of your recipes and always get a thumbs up. Thanks for all the great ideas. 

  29. Avatar photo
    Catherine Conroy

    Major hit! Delicious and filling. I admit, I took the lazy way out and used a package of Taco Seasoning. Had it in the cupboard and needed to use it up anyway 🙂

    1. Avatar photo
      Nicole R Cook

      Another win for Gina and Skinnytaste! My family loved it, all of them, which hardly ever happens! Thanks so much for your recipes!

  30. This was delish! My 10 yr old loved it. It was a bit watery so I would leave out some water and/or use all refried beans to make it thicker.

  31. This is awesome. The perfect bowl of comfort food for a dark winter night. It didn’t seem to be thickening up fast enough so I took the lid off early while it simmered. I also only used 1 cup water. 

  32. I’m sitting down with a bowl of this right now and it is SO GOOD!! I really love your recipes. There have been so many times when I’ve found a recipe online and those short “how to” videos make it look so easy but then I make it and it turns out horrible. Your recipes are the only ones that consistently look and taste great every time I’ve tried one. Thank you so much for providing healthy, delicious recipes that even my picky family loves.

  33. Avatar photo
    Christina Lamoureux

    Hi there so just to confirm if I’m using instant pot I would just cook the turkey on sauteed first and then add everything including the pasta shellafter and then high pressure for 4 minutes and done?

  34. I did make it in my instant pot tonight. Turned out great. Did get a burn notice so need to make sure I stir the bottom or add a little water or chicken broth to deglaze it. I followed the instructions except used most of the can of refried beans & omitted the water.  The other liquids were enough. If you want it more on the liquid side add the water or more broth. I wanted it thicker. I did add the large shells. Couldn’t find whole wheat so used regular shells. Cooked 4 minutes. Quick release. Added the cheese. 

  35. This is a recipe keeper! Made it tonight, and the family loved it. I made the recipe as written, and wouldn’t change a thing!

  36. This recipe is AMAZING! The whole family loved it, even my picky 1.5 year old! I love that it’s relatively light on the WW points. And Gina the way you seasoned this is perfect! It’s not too spicy and is full of flavor. I’ll definitely be making this one again and thinking about doubling it when we have friends over for dinner. 🙂 thanks for a great one! 

  37. Avatar photo
    Betsy Fruhling

    Gina, I just wanted to let you know that I made this chili and entered it in our Church’s Chili Cook-Off last Sunday and I won! Everyone loved it!

  38. My family raved about this chili Mac! It certainly delivers on the chili flavor. I used Delallo whole wheat shells and subbed in black beans because that is what I had on hand. Definitely will make again!

  39. I’ve made this many times..and love it..I want to make this for a ladies card group get together..can I make this a day ahead..refrigerate.. next day put back on burner reheat, then add cheese..

  40. Loved by the whole family with plenty of leftovers for lunches. Very favorable and quick. Came out perfect according to directions. We topped it with some salsa verde, sour cream, and pickled jalapeno in addition to the cilantro and green onion. Like that there was only one dirty pot and a cutting board to clean. There is a lot of ingredients listed and it helps to have them all out and prepped prior to cooking. It reminds me of Hamburger Helper (which I stopped cooking years ago due to sodium content) only tastier and healthier.

  41. Avatar photo
    Rebecca Greenwald

    Usually I love skinny taste recipes and find them easy to follow and correct. Hover for this one I needed to let the liquids reduce for about an hour vs the 15 minutes listed! Also the list of ingredients was missing taco seasoning! 

    1. The TACO SEASONING is there, it’s made from scratch as you can see above. Not sure why yours took longer, it always works out great for us.

  42. Avatar photo
    Will (age 10)

    This is amazing!  I usually don’t eat homemade chili, but I had to make an exeption for this because it is so good!

  43. Anyone have any idea what the points are for the new WW freestyle points? Everytime I enter everything into the app it comes out like 14 points per serving and that doesn’t seem right. Thank you!! 

    1. Are you using the recipe builder? The only accurate way to determine any recipe’s SmartPoints® value is to plug the ingredients into the recipe builder on the Weight Watchers website (Click on “My Foods,” select “Recipe,” and click “Create a recipe.”) which does not count fruits and vegetables in recipes in the calculations as they are now 0 points.

      The SmartPoints® calculator isn’t meant for recipes and will often give you the wrong points (usually higher) because it’s counting the fruits and vegetables. So if you see a recipe with a SmartPoints® value that’s different from what the calculator tells you, now you know why

      1. I made your recipe tonight for the third or fourth time. I’m the only one in the house who likes Mexican food. I eat my fill 2-3 nights and I have already frozen several servings. They won’t last long. I LOVE this recipe. Thank you.

    1. I had a quick question about the refried beans. Is it 8 oz of refried beans for the recipe in total or half of an 8 oz can of refried beans? Thanks so very much I’m very excited to make this tonight!

  44. Avatar photo
    MaryAnn Luczak

    I made this last night exactly as written at it came great. Delish!  Thank you Gina for your generosity in sharing your recipes with us.  I have all three of your cookbooks and follow you on FB.

  45. Made this tonight but tweaked it a bit. I used 99% fat free turkey and lentils, rather than the pink or red beans. I also added half a can of roasted corn. It was so good!  

  46. What adjustments for other ingredients would need to be made to account for leaving out the turkey?
    Are there other meatless options that would be good and not mess up the consistency?

  47. How can I convert this to a soup?  How much additional chicken broth/water would be needed?  I don’t want to water down the flavor.   

  48. This is definitely one of my favorite and go to recipes – I have made it too many times to count! The only thing I change is I leave out the refried beans (only because I hate wasting 1/2 a can of beans). I also usually add more chicken stock because I like it a little thinner. So good!

  49. Made a lot of recipes from facebook. This one came out perfect every time I’ve made it. I didn’t have to modify it at all.

  50. Well, I was really pleased with this as soon as it was done cooking. Then I turned off the heat and left it on the stove with the lid on to stay warm for my husband when he got home from work, and 30 minutes later there was no juice left and the noodles had turned to absolute mush. This is a great recipe, but definitely don’t add the noodles until you are about ready to serve it. I think I may even cook the noodles separately next time and just add them per bowl when I go to eat it. Otherwise, I made this exactly as directed (only subbed elbows for the shells) and it was fantastic! 

  51. I’ve made this once before, but I came back to it again last night because the weather got so chilly. It’s seriously SO GOOD! My family divided it into 6 portions rather than 8, but it was still filling and according to my own calorie count it’s only 436 calories per bowl. This one is a keeper. I’m considering adding more veggies to bulk it up – maybe a yellow bell pepper in addition to the red?

  52. Hi! Love your blog! I just got an instant pot. Do you have any tips to convert this to an instant pot recipe? Also do you know if this freezes well? Thanks for your help!

  53. So delicious, as always! And it came together super quickly. We added a little Mexican-style roasted corn from Trader Joe’s for an extra dash of veggies.

  54. Firstly I wanted to say how much I loved this recipe,truly delish. I am using My Fitness Pal to track and when I entered the recipe into the tracker it matched all the ingredients and it says that it is more than 200 calories per portion as placed in your recipe. With other recipes, they are basically the same, so I was very surprised. I was wondering if you would be able to confirm the calories. Many thanks

    1. This is a family favorite! We make it at least once a month!
      I doubled mine tonight so I could make an extra tray to freeze (preparing for baby #2 and trying to stock up on freezer meals to get us through the 4th trimester). Any recommendations on how best to reheat after thawing in the fridge overnight? Heat in oven? Warm up servings in the microwave? Would love your thoughts! I’m still trying to figure out the best way to reheat some of my meals I’m freezing…

  55. Loved this recipe! Use 1 lb of 99% lean turkey, doubled the spices, and used elbow macaroni. It came out a TAD too soupy so I think next time I will use only 1 cup of water. The leftovers tasted even better for lunch next day!

  56. Avatar photo
    Cheryl Ellingson

    This has to be one of the best Skinnytaste recipes ever and I use ST recipes at least 3 times a week.  Even my picky husband thought it was really good!  Perfect for a chilly fall Sunday evening!

  57. Definite winner! If I’d had anymore of my frozen summer sweet corn left, I would have added that too! A go-to for sure!

  58. Made this today to have for lunches throughout the week, well hubs and daughter loved it, so I have enough left for 1 day. Definitely a keeper. Thanks Gina, haven’t found a recipe we haven’t liked. 

  59. As all the other Skinnytaste recipes I’ve tried, this does not diasappoint on flavor! This is very similar to another chili recipe I’ve tried from the site only with pasta and cheese.

    Thank you to everyone who left comments because I failed to read the directions thoroughly and missed the simmer part before adding pasta. Sooo it was a little more watery than the recipe shows it should be. I searched through the comments quickly to find a fix and decided to add the rest of the refried beans to thicken. Still delicious! Oh and I couldn’t find Delallo shells so I used bow tie instead. 

  60. Where on earth did everyone find part-skim cheddar cheese?!?!  I can’t find it for the life of me!  Only 2%. 

  61. Any suggestions on how I could adapt this recipe to make it in a crockpot?? We usually have a chili cook off at work and this would be awesome, but I need to be able to make it in a crock pot!! Any help is appreciated!!! 

  62. This recipe is so easy, and Wow! is it good! My whole family loved it. Thank you Gina! I love cooking your recipes. You show us all that eating healthy can also taste great?

  63. This was excellent! I used a pound of ground turkey, 14oz (398mL) cans of diced tomatoes, tomato sauce and navy beans, a 4oz (118mL) can of diced green chilies and a total of 3 cups (750mL) of no salt chicken broth and water based on what was available. It worked great! 

  64. Made this last night for dinner. Such a hit!! Will definitely add this to my recipe book.

    I used 2 Tbsp. of Trader Joe’s taco seasoning packet instead of making my own. Also, instead of diced tomatoes with chilies – I cut up 1 very large beefsteak tomato and 1 jalapeno instead.

    For the pasta I used Trader Joe’s Orecchiette Italian Artisan Pasta) – not gluten free.

  65. I made it yesterday following all the instructions (minus water) as I made it in a croc-pot to take it to a bible study. I left it on low for 8 hrs while I was at work, and then added pasta after coming home and left on low for 30 more minutes, Everyone enjoyed the meal and were surprised how few calories are in it. Hubs and I have always enjoyed every recipe we tried from this website. Thanks so much Gina, for sharing all these delicious recipes.

  66. I ,ace this tonight and will definitely make again. I didn’t want to take the time to make the seasoning mix so I used the Lowery chili seasoning mix and it was yummy. Freezing left overs for my lunches. Thank you for this recipe!

  67. This recipe is a keeper! Our family of 5 (3 teens and 2 adults) all LOVED it. Great flavor and easy to make. I used 99% f at free ground turkey and Barilla Whole grain pasta. I put into the WW recipe builder and only 3 PTS per serving. LOVE this recipe.

  68. Avatar photo
    Gretchen Waas

    Delicious! A big hit with my husband and me. I did adjust the taco seasoning, as we do not like things very spicy. I reduced the cumin, chili powder, paprika and garlic powder to one teaspoon each and we agreed that anyone liking it more spicy could add some siracha sauce to taste. It made enough for us to get at least two meals – an added bonus! I think it would also be great for a crowd, preparing it ahead of time, up to the part where you cook the pasta, since it does not have to cook for a long time, then finishing it up later. I served it with crusty bread and you could add a salad too. Definitely a keeper recipe! Thanks!

  69. Another winner. I hope you don’t take this as a put down, but this recipe was the closest I’ve ever made to one of my favorite childhood foods–hamburger helper. So comforting. Thank you.

  70. Wow! I was blown away by this recipe. It turned out so flavorful and delicious! This will definitely be added to my rotation of favorites. I used Banza pasta instead of plain of GF (added great flavor but also took 15 min. vs 6min of the original). I also used Daiya vegan cheese. Thank you for the fantastic recipe! 

  71. I made this tonight and the taste is quite yummy. My only hiccup is that the pasta swelled up so much and obsorbed all of the sauce. I think next time I would make it without the pasta because I really liked the taste. It really was a good flavor with the refried beans. I took it off the heat but it continued to cook. To add a little spice I used El Pato tomato sauce it was delicious! 

  72. Avatar photo
    Debbie Bullard

    OMGosh!! Another hit!!!!! So good!
    Did want to say that I agree re the gluten free pasta vs regular durham, or whole wheat (which we don’t care for). A few months ago I had accidently purchased a GF version of one of the common brands that you can find at most grocery stores. I made it for a simple chicken/pasta dish, so we really noticed the difference in the taste & texture. Hubby said he liked it, and I did, too. So I looked at the box and saw the pasta was GF made with corn and rice! So, now I only buy the GF versions!

  73. I wouldn’t eat beans as a child so my mother would put all the ingredients for chili into the pot but the beans mix it up and then take some out for me and then add her beans. I don’t remember when I started eating beans but I like them now and I don’t think I ever thanked my mother
    Thanks for this tasty chili recipe.
    I wish stores would carry more varieties of Delallo pasta.

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  75. I used a taco seasoning packet because I’m lazy! I cooked 2 lbs of ground turkey (because it comes in 1 lb increments at the store), used two packets of taco seasoning, and then took out the excess over 1.3 lbs to use to make taco salad for lunches this week!

  76. I make this all the time! The kids love it! I know this because they actually sit down to eat! Instead of the cheddar cheese I topped it with a four cheese Mexican blend just to change it up. Can’t say enough how good this is!

  77. This was tasty but I thought the refried beans gave it a weird texture. It was too thick to be a soup but too thin to be a casserole. I’m going to add more pasta next time and transfer it to a baking dish to finish in the oven and be more like a casserole that can be served on a plate. The flavors were good, just a little too thick to eat with a spoon like chili. I put a dollop of sour cream and some avocado on top and the 1-cup serving size was very satisfying.

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  79. Didn’t really care for this one.  First ST recipe I’ve tried that I didn’t just love—found it a little too simple and bland. Oh well, I still have my 99 other ST favorites! ??

  80. Avatar photo
    Michelle Musgrave

    Looking forward to trying this! I put it in the recipe builder and using the 99% extra lean turkey and they Barilla Protein Plus pasta it comes out to be 3 points per serving!

  81. We are hardcore Mexican food eaters! this didn’t disappoint!  Only differences we made was that I didn’t make the taco seasoning but used 2 and  1/2 TBSP of already made taco seasoning as well as rinsed black beans instead of pink or red beans. We also used  normal medium pasta shells. Totally delicious!!  Could’ve added more spice but totally delicious as is!  We had tossed salad as our side dish and it was perfect!   Made lots!  (we r big eaters). Definitely go again!!

    1. Thank you for your comment.  I was wondering how black beans would work – I already have those in my pantry.  Did you still also use the refreid beans?  I planned to, but wanted to make sure.

  82. This was really good.   My kids liked It and are very picky.  My daughter doesn’t like cheese, so I put the cheese on individual servings.  Will make again. 

  83. This was really good and filling. I made it with lean ground beef. It makes a lot too. I wasn’t sure I would like the taste with the beans and shells but it was delicious and I will be making it again.

  84. Avatar photo
    Carol Picardi

    Made this today…yummy!  Only used black beans but it was SO good!  Used whole wheat rotini. No cilantro (don’t like)… looking forward to lunch tomorrow !

  85. Made this last night and everyone really liked, even my picky husband who doesn’t like one-pot dishes. I actually made mine in my instant pot, but didn’t pressure cook it. I have a glass lid for it, so used that instead of the locking lid so I could see what was going on while it simmered. I’ve made most of the meals on the meal plan this week and will make all the ones you posted just now. Thank you for the meal plans, it makes life so much easier and healthier, but having said that, I think the Bagel Balls will be on regular rotation – they were awesome!

  86. Pingback: Friday Favorites 2.23 - Christinas Adventures

  87. Made this tonight and family loved it. Substituted packaged taco seasoning just to save time. Added a a little more cheese to make it a little more cheesier for for the kids ;). Make sure and add the garnish at the end. It adds such flavor. 2nd night making your meals and family has loved them. 

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    Marissa Chapman Kopke

    Hi Gina…love your recipes and have been following you forever!!  Quick question…every time I enter the nutritional info of a recipe into my WW app, the freestyle points come out higher than what you state they are.  Do you have any idea why??

    1. It’s because some of the ingredients are “free” foods on weightwatchers. On the new plan you don’t count those ingredients, so if only put in calories, protein etc it will come out higher

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    Valerie Pyeron

    Any idea of the nutritional value if you take out the cheese and pasta and only use a small bit of cheese for garnish?  We added a can of pinto beans instead of the pasta.