Beef Taco Pasta Skillet (Printable Version)

A hearty Tex-Mex skillet with flavorful beef, pasta, and melted cheddar cheese for a warm meal.

# Needed 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, adjusted 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

# Steps:

01 - Heat a large skillet over medium-high heat. Add ground beef and cook, breaking it apart, until evenly browned and cooked through, about 5 to 6 minutes. Drain excess fat if needed.
02 - Add finely chopped onion to the skillet and cook for 2 to 3 minutes until softened. Stir in minced garlic and cook for an additional minute.
03 - Sprinkle taco seasoning, salt, and black pepper over the beef mixture. Stir well to distribute seasonings evenly.
04 - Incorporate uncooked pasta, beef broth, and diced tomatoes with their juice. Stir to combine and bring the mixture to a boil.
05 - Reduce heat to medium-low. Cover and simmer for 12 to 15 minutes, stirring occasionally, until pasta is tender and most liquid is absorbed.
06 - Remove from heat and evenly sprinkle shredded cheddar cheese over the top. Cover and let sit 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 Advice:

01 -
  • One skillet means one dish to wash, which is its own kind of magic on a busy night.
  • The pasta cooks right in the broth, absorbing all those taco flavors instead of sitting plain and sad.
  • Melted cheese blankets the whole thing at the end, making it feel fancier than it has any right to be.
02 -
  • Don't drain the tomato juice—it's liquid gold that hydrates the pasta and keeps everything creamy without needing cream.
  • Stir occasionally while it simmers because the bottom can scorch if you ignore it, and scorched pasta tastes like regret.
  • The cheese has to go on after you take it off the heat, because if you keep cooking with cheese on top, it gets greasy instead of melty and soft.
03 -
  • If your broth is salty, dial back the added salt and taste before serving because the liquid reduces and concentrates flavor.
  • Grating your own cheese instead of using pre-shredded means it melts into a smooth blanket instead of staying slightly grainy and separated.
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