One-pot nacho pasta

One-Pot Nacho Pasta

Total Time
35 min
10 min
25 min
Looking for an easy lunch or dinner that’s fun, fast, and family-friendly? Try this one-pot pasta that’s cooked mostly on the stovetop and then briefly broiled at the end. We use broken lasagna noodles to replicate the shape of chips, cook them in cumin-spiked tomato sauce, and top them with salsa-seasoned turkey, black beans, Colby Jack cheese, scallions, and tomatoes. The overall effect is Tex-Mex yumminess. Make sure to stir the noodles frequently as they cook to keep them from sticking to the bottom of the pan.


Cooking spray

5 spray(s)

Uncooked 99% fat-free ground turkey breast

1 pound(s)


½ cup(s)


1¼ cup(s)

Canned tomato sauce

1 cup(s)

Ground cumin

1 tsp

Kosher salt

½ tsp

Uncooked lasagna noodles

8 item(s), (7 oz), broken into chip-size pieces

Canned black beans

15 oz, rinsed and drained

Reduced fat shredded Pepper Jack cheese

cup(s), or Colby Jack cheese


cup(s), chopped


cup(s), chopped, chopped


  1. Coat a 10-inch cast-iron or other ovenproof skillet with nonstick spray. Heat pan over medium-high heat. Add turkey to pan; cook until done, about 5 minutes, stirring to crumble. Stir in salsa; cook until liquid evaporates, about 1 minute. Remove turkey mixture from pan.
  2. Add water, tomato sauce, cumin, and salt to pan; bring to a boil. Stir in noodles; cover, reduce heat to medium-low, and cook, stirring frequently, until noodles are tender and liquid is absorbed, about 12 minutes. Top noodle mixture with turkey mixture and black beans; cover and cook until heated through, about 2 minutes.
  3. Preheat broiler to high. Uncover pan. Sprinkle evenly with cheese and top with tomato and scallions. Broil until cheese melts, about 2 minutes.
  4. Serving size: about 1 cup