Turkey and kale taco pasta


  • 1 pound ground turkey (chicken or beef)
  • 8 ounces small dry pasta shapes (about 3-4 cups dry)
  • 1 small red onion chopped (about 1 cup)
  • 1 14 oz. can diced tomatoes
  • 1 packet taco seasoning (I used mild)
  • 1 small red bell pepper, chopped
  • 4 curly kale leaves, roughly chopped
  • 1/2 cup fresh or frozen corn


  1. Cook pasta according to the package directions. Drain.
  2. Meanwhile, in a large skillet, cook the ground meat over medium-high heat until no longer pink. Add the taco seasoning and the can of diced tomatoes (do not drain the tomatoes.) Simmer over medium heat for about 3-5 minutes.
  3. Stir in the kale until wilted. Add the rest of the vegetables (onions, bell pepper and corn) and Simmer over low heat for about 5 minutes.
  4. Add the cooked and drained pasta a little at a time. Stir to coat.
  5. Top with Mexican mix shredded cheese (about 1 cup) while hot.
  6. Serve with a side of avocado crema (recipe below), chopped cilantro and chopped green onions to be added to the taco pasta to taste.

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