Beef Taco Pasta Skillet (Print)

Savory blend of ground beef, pasta, taco seasoning, and melted cheddar in one skillet.

# Ingredients:

→ Meats

01 - 1 lb ground beef (85% lean)

→ Vegetables

02 - 1 small yellow onion, finely chopped
03 - 2 cloves garlic, minced

→ Spices & Seasonings

04 - 1 packet (1 oz) taco seasoning or 2½ tbsp homemade taco seasoning
05 - ½ tsp salt, adjust to taste
06 - ¼ tsp black pepper

→ Pasta & Liquids

07 - 8 oz short pasta (rotini, penne, or shells)
08 - 2 cups low-sodium beef broth
09 - 1 can (14.5 oz) diced tomatoes, undrained

→ Dairy

10 - 1½ cups shredded cheddar cheese
11 - ½ cup sour cream (optional, for serving)

→ Garnishes (Optional)

12 - 2 tbsp chopped fresh cilantro
13 - 1 jalapeño, sliced
14 - 1 avocado, diced

# Directions:

01 - Heat a large skillet over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned and cooked through, about 5 to 6 minutes. Drain excess fat if necessary.
02 - Add the chopped onion to the skillet and cook for 2 to 3 minutes until softened. Stir in the minced garlic and cook for an additional minute.
03 - Sprinkle taco seasoning, salt, and black pepper over the beef mixture, stirring well to coat evenly.
04 - Add uncooked pasta, beef broth, and diced tomatoes with their juice to the skillet. Stir thoroughly and bring to a boil.
05 - Reduce heat to medium-low, cover, and simmer for 12 to 15 minutes, stirring occasionally, until the pasta is tender and most liquid is absorbed.
06 - Remove from heat. Sprinkle shredded cheddar evenly over the top, cover again, and let rest for 2 to 3 minutes until cheese is melted.
07 - Serve hot, garnished with chopped cilantro, sliced jalapeño, diced avocado, and a dollop of sour cream if desired.

# Expert Tips:

01 -
  • Everything cooks in one pan, which means fewer dishes and more time with the people you're feeding.
  • The pasta absorbs all those savory, taco-seasoned juices instead of sitting plain in a bowl.
  • It comes together in about 35 minutes, making it perfect for nights when you need real food fast.
  • Melted cheddar stirred right into the warm dish creates this creamy, comforting texture that keeps people coming back.
02 -
  • Don't walk away once the pasta is in the liquid—stir occasionally so the pasta on the bottom doesn't scorch, and so the seasoning stays distributed.
  • If your liquid evaporates too quickly, the pasta won't finish cooking; if it's too soupy at the end, just remove the lid for the last minute or two.
03 -
  • If you're adding fresh jalapeños or cilantro, do it right before serving so they stay bright and don't wilt into the warm pasta.
  • A spoonful of sour cream stirred in at the end creates a creamier texture without needing more cheese; it's a move that changes the whole feel of the dish.
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