One Pot Cheesy Turkey Taco Chili Mac is a family-friendly meal with shell pasta, ground turkey, tomatoes, peppers, and onions packed with tons of flavor from taco and chili seasonings and melty cheddar cheese.

This dish is pure comfort food in a bowl.  This is a perfect weeknight dinner for any fall or winter evening.  One-pot turkey chili mac is an easy recipe and a complete meal that can be made in a large skillet, a large Dutch oven, a crock pot, or an instant pot.

INGREDIENTS For One pot cheesy turkey taco chili mac recipe

• Cooking oil – avocado oil, grapeseed oil, vegetable oil, or olive oil will work
• White or yellow onion
• Orange, yellow, or red bell peppers
• Fresh jalapenos, chopped depending on your preferred spice level.  If you don’t like it spicy just leave this out
• Ground turkey or lean ground beef would work as well
• Minced garlic – about 3 cloves
• Chili powder
• Cumin
• Paprika
• Dried oregano
• Homemade Taco Seasoning – Storebought is fine too.
• Kosher salt and black pepper, to taste
• Diced fire-roasted tomatoes or any diced canned tomatoes will do
• Can of tomato sauce
• Green chilies
• Water, chicken broth, veggie broth, or chicken stock
• Red kidney beans, drained and rinsed
• Pinto beans
• Medium-cut pasta shells (you could sub another medium-cut pasta like elbow macaroni or orecchiette)
• Cheddar cheese –  you need plenty of cheese to make this cheesy taco chili mac

The best Cheesy Chili mac toppings:

• Sliced green onions or diced white onion adds a delicious punch
• Extra cheese if you like things really cheesy
• Sour cream – a classic chili or taco topper
• Cilantro – for a little freshness
• Hot sauce – if you like a little extra spice
• Diced avocado or guacamole is delicious on top of this

Store leftovers in an airtight container for up to 5 days in the fridge or leftovers can be frozen for up to 6 months.

Turkey Taco Chili Mac Recipe 

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Instructions:

1. Cook the Vegetables: Heat oil in a large, lidded skillet over medium-high heat. Add the onions and peppers, and cook for about 4 minutes or until the vegetables are tender.
2. Cook the Meat: Add the ground turkey and garlic. Break up the meat while cooking until it is no longer pink. Drain any excess fat.
3. Season the Dish: Stir in the chili powder, cumin, oregano, salt, and pepper. Taste and adjust the seasonings as needed.
4. Combine Ingredients: Add the diced tomatoes, tomato sauce, and green chilies, stirring until combined. Then add the water, beans, pasta, and half of the cheese.
5. Simmer: Bring the mixture to a boil, then stir. Cover and reduce the heat to a simmer. Cook for about 20 minutes or until the pasta is tender. Uncover, stir, and let it simmer until the mixture reduces to your desired consistency.
6. Melt the Cheese: Sprinkle the remaining cheese over the top, cover, and cook over low heat until the cheese is fully melted.
7. Garnish and Serve: Top with sliced green onions, diced fresh tomatoes, sour cream, or your favorite chili toppings.

Notes:

• Cheese Options: I used one cup of cheese, but feel free to increase the amount for a cheesier dish.
• Pasta Substitution: You can replace the pasta with ½ cup of uncooked long-grain rice if preferred.
• Spice Level: I used 2 1/2 tablespoons of chili powder but you can adjust the spice levels to your preference.
• Tomato Options: Fire Roasted Tomatoes work well for this recipe. Use kitchen shears to break them into smaller pieces if needed. You can also substitute with one 10-ounce can of diced tomatoes with green chilies (such as Rotel). Be mindful of other heat elements if using these substitutions.
• Consistency: For more liquid, add additional tomatoes or sauce. To transform this dish into a soup, simply add beef broth until it reaches your desired consistency.

Instant Pot Instructions:

1. Follow the same preparation steps but increase the water to 2½ cups (or substitute with beef broth).
2. Do not stir in the cheese before cooking.
3. Set the Instant Pot to High Pressure for 6 minutes.
4. Once cooking is complete, perform a quick release of the pressure. Stir in half of the cheese, top with the remaining cheese, and seal the pot until the cheese melts.

Enjoy this comforting and hearty dish any night of the week!

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The Best One Pot Cheesy Turkey Taco Chili Mac

A one-pot dinner with shell pasta, ground turkey, tomatoes, peppers, and onions packed with tons of flavor from taco and chili seasonings and melty cheddar cheese.

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Servings 6 people

Ingredients

• 1/2 tablespoon cooking oil
• 1 1/2 cups chopped onion
• 1/2 cup chopped orange yellow, or red bell peppers
• 1 or 2 jalapenos chopped depending on your preferred spice level. If you don’t like it spicy just leave this out
• 2 pounds ground turkey or lean ground beef would work as well
• 1 tablespoon minced garlic – about 3 cloves
• 2 1/2 tablespoons chili powder or to taste
• 1/2 teaspoon cumin
• 1 teaspoon Paprika
• 1/4 teaspoon dried oregano
• 3 Tablespoons Homemade Taco Seasoning
• Kosher salt and black pepper to taste
• 1 14.5 oz can of diced fire-roasted tomatoes
• 1 15 oz can tomato sauce
• 1 7 oz can green chilies
• 2 cups water or chicken broth
• 1 15.5 oz can red kidney beans, drained and rinsed
• 1 15.5 oz can of pinto beans
• 1 1/2 cups dry medium-cut pasta shells you could sub another medium-cut pasta like elbow macaroni or orecchiette
• 1 cup shredded Cheddar cheese divided, or to taste, plus more for garnish – You can use more if you want this dish to be extra cheesy
• Optional Garnishes: Sliced green onions fresh diced tomatoes, sour cream, extra cheese, or your other favorite chili toppings

Instructions

• Heat the oil in a large lidded skillet over medium-high heat; add the onion, bell pepper, and jalapeno peppers, and cook for about 4 minutes, or until vegetables are tender.
• Add the ground turkey and garlic, breaking up the meat and cooking, until no longer pink. Drain off any excess fat.
• Stir in the chili powder, cumin, oregano and salt and pepper; taste and adjust seasonings.
• Add the diced tomatoes, tomato sauce, and green chilies; stir. Add the water, beans, pasta, and half of the cheese. Bring to a boil, stir, cover, and reduce heat to simmer.
• Simmer for 20 minutes or until pasta is cooked to al dente; uncover, stir, and let simmer, uncovered, until reduced to desired consistency.
• Sprinkle remaining cheese on top, cover, and cook over low until cheese melts.
• Garnish with sliced green onions, fresh diced tomatoes, sour cream, shredded cheese, or your other favorite chili toppings.

Notes

• Cheese Options: I used one cup of cheese, but feel free to increase the amount for a cheesier dish.
• Pasta Substitution: You can replace the pasta with ½ cup of uncooked long-grain rice if preferred.
• Spice Level: I used 2 1/2 tablespoons of chili powder but you can adjust the spice levels to your preference.
• Tomato Options: Fire Roasted Tomatoes work well for this recipe. Use kitchen shears to break them into smaller pieces if needed. You can also substitute with one 10-ounce can of diced tomatoes with green chilies (such as Rotel). Be mindful of other heat elements if using these substitutions.
• Consistency: For more liquid, add additional tomatoes or sauce. To transform this dish into a soup, simply add beef broth until it reaches your desired consistency.