Turkey Taco Pasta with Yeti Pasta

Let your Fun Family Night begin!  Play “Yeti in My Spaghetti” game with the kiddos or grandkids and then serve up a delicious Yeti Pasta meal!  Turkey Taco Pasta is on the menu tonight – delish for all ages!



1 14 oz bag Yeti Pasta (or any short pasta shape)

2 pounds ground turkey

2 pkgs. Taco seasoning mix

1 15 oz. can pinto beans, drained

1 lb. Velveeta cheese

1 14.5 oz. can diced tomatoes with green chilies

1 15.25 oz. can sweet corn, or 1 cup frozen corn, thawed

¼ cup sliced black olives

1 10 oz. package shredded iceberg lettuce

1 cup grape tomatoes, halved

Chopped green onion, shredded cheddar, sliced avocados, sour cream, tortilla chips (options for toppings)


Cook turkey in large skillet sauté pan over medium heat, stirring to crumble.  Drain well.  Add taco mix packets, following package directions. Add pinto beans.


Melt cheese and diced tomatoes and green chilies over low heat or in top of double broiler, stirring often until cheese melts.  Add to turkey mixture and stir to combine.


Add corn, black olives, and tomatoes and combine.


Cook pasta in gently boiling water for approx. 6-8 minutes, until tender but firm.  Drain and save a few Yeti pasta pieces for garnish!  Gently add rest of pasta to turkey mixture.


Reheat and serve over shredded lettuce with additional chopped tomatoes, or any of the toppings above! Enjoy!

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