Save to Pinterest There's something about a one-skillet dinner that makes a weeknight feel like you're actually feeding people instead of just getting through to bedtime. This beef taco pasta skillet came into my life during a particularly chaotic Tuesday when my kids were hungry, my pantry was half-empty, and I had exactly thirty-five minutes. What started as improvisation became the meal that gets requested by name now, the one where everything happens in one pan and tastes like someone spent hours planning it.
I remember my neighbor peeking over the fence while I was stirring this, asking what smelled so good. She came back with a bowl ten minutes later and admitted she'd never thought to put taco seasoning on pasta before. That's when I realized this wasn't just my Tuesday rescue meal—it was something that genuinely makes people happy in the simplest way.
Ingredients
- Ground beef (1 lb, 85% lean): The leaner cut means less grease to drain and more actual beef flavor in every bite.
- Yellow onion (1 small, finely chopped): Chopped small so it softens quickly and disappears into sweetness without waiting.
- Garlic (2 cloves, minced): Fresh garlic matters here because you're smelling it bloom in the pan—that's when you know you're on the right track.
- Taco seasoning (1 packet or homemade blend): The secret ingredient that ties everything together; if you make your own, it's cheaper and you control the salt.
- Salt and black pepper (½ tsp and ¼ tsp): Taste as you go because every brand of broth is different and you'll know if you need more.
- Short pasta (8 oz, rotini or penne): The shape matters because you want something that catches sauce and won't disappear into the liquid.
- Beef broth (2 cups): Low-sodium is non-negotiable unless you want the final dish tasting like the ocean decided to move in.
- Diced tomatoes (1 can, 14.5 oz, undrained): The juice is part of your cooking liquid, so don't drain it no matter how much your instincts say to.
- Shredded cheddar cheese (1½ cups): The final blanket of comfort; you can use Monterey Jack if you want something milder or a Mexican blend for more complexity.
- Sour cream (½ cup, optional): A dollop at the end cools things down and adds a tangy richness that makes it taste restaurant-quality.
- Cilantro, jalapeño, avocado (all optional): These are your chance to make it feel fresh and summery even if you're eating it in January.
Instructions
- Brown the beef first:
- Heat your skillet over medium-high and add the ground beef, breaking it into small pieces with your spoon as it hits the pan. You're looking for that moment when it's no longer pink and smells like dinner, about five to six minutes—don't crowd it or it'll steam instead of brown.
- Soften the aromatics:
- Push the beef to the sides and add your chopped onion to the cleared space, letting it sit for a moment before stirring. The garlic goes in last, just for a minute, because burned garlic tastes bitter and regretful.
- Season everything:
- Sprinkle the taco seasoning, salt, and pepper over the beef and stir until every piece is coated in that rust-colored spice blend. Take a second to smell it—that's your signal you're on the right track.
- Add pasta and liquid:
- Pour in the uncooked pasta, beef broth, and tomatoes with all their juice, stirring so nothing sticks to the bottom. Bring it to a boil, which should take about three to four minutes.
- Simmer gently until pasta is tender:
- Drop the heat to medium-low, cover the skillet, and let it bubble away for twelve to fifteen minutes, stirring occasionally so the pasta cooks evenly. You'll know it's done when the pasta is tender and most of the liquid has been absorbed into the pasta instead of sitting in a pool.
- Top with cheese and rest:
- Remove from heat and scatter the shredded cheddar over the top, then cover it again and let it sit for two to three minutes. The residual heat melts the cheese into a golden blanket without you having to do another thing.
- Garnish and serve:
- Top with cilantro, jalapeño slices, avocado, and a dollop of sour cream if you're feeling it. The cool toppings against the warm, cheesy pasta make every bite feel intentional.
Save to Pinterest My youngest once told me this tasted like tacos had a baby with mac and cheese, and I've never heard a more accurate description. That's exactly what it is, and somehow that combination makes it feel special enough to request by name, casual enough that you're not stressed making it.
Why This Becomes a Favorite
The magic of this dish is that it tastes intentional and complex while being straightforward enough to make on a Wednesday when you're tired. Every element has a reason—the broth cooks the pasta while adding flavor, the cheese melts from residual heat so you don't have to fuss with it, and the whole thing takes less time than ordering delivery. It's the kind of meal that sneaks into your regular rotation and stays there.
How to Make It Your Own
This recipe is genuinely a blank canvas waiting for your personality. If you like heat, cilantro can become fresh chili or a pinch of cayenne stirred in with the onions. If you want it lighter, ground turkey or chicken works perfectly and cooks in the same time. I've made it with Monterey Jack when I wanted something milder, and with a Mexican cheese blend when I wanted it to feel more authentic to what inspired it.
Storage and Leftovers
This is actually one of those rare dishes that reheats beautifully without turning into mush, probably because the pasta has already absorbed all the liquid it needs. Store it in an airtight container in the refrigerator for up to three days, and reheat gently on the stovetop with a splash of water if it seems dry, or in the microwave if you're in a hurry and don't mind stirring it halfway through.
- The sour cream and fresh toppings are best added fresh, not stored with the leftovers.
- You can freeze this for up to two months if you want to make double and have emergency dinner waiting.
- Leftover portions are actually perfect for lunch because they've had time to marry all those flavors together.
Save to Pinterest There's a reason this meal has stayed in my regular rotation—it's the rare recipe that's easy enough for a Tuesday but tasty enough that you don't feel like you're cutting corners. Make it, and I promise it'll become one of those dishes your family starts asking for by name.
Recipe Questions
- → Can I substitute ground beef with other meats?
Yes, ground turkey or chicken can be used as lighter alternatives without sacrificing flavor.
- → What pasta types work best in this skillet?
Short pastas like rotini, penne, or shells hold up well, absorbing flavors without becoming mushy.
- → How can I make it spicier?
Add a pinch of cayenne pepper or fresh chopped chili when cooking the onions for an extra kick.
- → Is it possible to use different cheeses?
Yes. Monterey Jack or a Mexican cheese blend can replace cheddar for a different flavor profile.
- → How long can leftovers be stored safely?
Refrigerate leftovers in an airtight container for up to 3 days for best taste and safety.
- → Can I make this dish dairy-free?
Omit the cheddar cheese and sour cream or use dairy-free alternatives to suit dietary needs.