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Stacey Kasdorf

Cheesy Skillet Taco Pasta

I had this recipe in a book I put together when Jason and I first got married. I would try out new recipes on him and then he would tell me if it was a keeper or not. We ended up with a book of healthier husband approved recipes! I hadn't pulled it out in years because with little kids it just felt impossible to do any kind of complex meal. Now that the girls are older I'm excited to start making them again! I tweaked this from a recipe I found online years ago, but forget the original source. If you know it, let me know and I'll tag them here!

Cheesy Skillet Taco Pasta

Serves: 6


  • 1/2 tbs olive oil

  • 1/2 cup white onion, diced

  • 1 tsp minced garlic

  • 1 bell pepper, diced

  • 1 lb ground turkey

  • salt & pepper to taste

  • 1 jalapeno, diced

  • 10 oz can green chiles

  • 15 oz can diced tomatoes

  • 2 3/4 cups chicken broth

  • 2 tsp chili powder

  • 2 tsp cumin

  • 1 tsp onion powder

  • 3 cups brown rice pasta

  • 1/2 cup greek yogurt

  • 1 1/2 cups sharp cheddar cheese


  1. Preheat oven to 375.

  2. Place cast iron skillet over medium heat w/ olive oil. Add the onion bell pepers and garlic. Saute 5 min. Add the turkey and seasonings.

  3. Once the turkey has cooked through, add the jalapeno, diced tomatoes, chicken broth and pasta.

  4. Bring to a boil, stir well and lower temp to a simmer.

  5. Cover with tinfoil and allow to cook for 15-20 min or until pasta is al dente

  6. Mix in 1/2 cup greek yogurt and 1 cup shredded cheese. Once the cheese is mixed in and melted, top with remaining cheese and a few slices of jalapeno. Place the skillet in the oven for 3-4 minutes to melt the cheese.

  7. Serve with yogurt, tomatoes, sliced scallions and jalapenos!


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