One-Pot Creamy Taco Pasta with Turkey & Cheddar

[Sincerely-Food-Chef]

Ingredients

• ½ (8 oz) block cheddar cheese
• 1 small bunch cilantro
• 1 (14.5 oz) can diced tomatoes
• 4 cloves garlic
• 1 lb ground turkey
• ¼ cup plain Greek yogurt
• 12 oz rotini pasta
• 1 yellow bell pepper
• 1 medium yellow onion
• chili powder
• cumin, ground
• extra virgin olive oil
• garlic powder
• onion powder
• salt

Instructions

1. Wash and dry the fresh produce.
   • 1 yellow bell pepper
   • 1 small bunch cilantro
2. Seed and small dice the bell pepper.
3. Peel and small dice onion. Peel and mince garlic.
   • 1 medium yellow onion
   • 4 cloves garlic
4. Heat a large pot over medium heat.
5. Once the pot is hot, add the oil, bell pepper, onion, garlic, and ground turkey. Break apart the turkey with a spoon until crumbly. Stirring occasionally, cook until turkey is cooked through and vegetables are tender, 6-8 minutes.
   • 1 tbsp extra virgin olive oil
   • 1 lb ground turkey
6. Add the pasta, tomatoes, water, and spices to the pot. Stir and bring to a boil over high heat. Reduce heat to medium-low and cook, stirring occasionally until pasta is cooked and most of the water is absorbed, 15 minutes.
   • 12 oz rotini pasta
   • 1 (14.5 oz) can diced tomatoes
   • 4 ½ cup water
   • 2 tbsp chili powder
   • 1 tsp cumin
   • 1 tsp garlic powder
   • 1 tsp onion powder
   • 1 ½ tsp salt
7. Meanwhile, coarsely grate the cheddar.
   • ½ (8 oz) block cheddar cheese
8. Shave the cilantro leaves off the stems; discard the stems and mince the leaves.
9. Once the pasta is done, remove from heat. If more than ½ cup of liquid is remaining in the pot, carefully strain off excess liquid using a colander.
10. Add cheese, yogurt, and half of the cilantro to the pot with the pasta and stir until cheese is melted and creamy.
    • ¼ cup plain Greek yogurt
11. To serve, divide pasta between bowls. Garnish with remaining cilantro. Enjoy!