Beef Taco Pasta Skillet (Printable Version)

One-pan meal combining seasoned beef, pasta, and cheese for a comforting Tex-Mex inspired dish.

# What You'll Need:

→ 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
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

# How To Make It:

01 - Heat a large skillet over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned and fully cooked, about 5 to 6 minutes. Drain excess fat if necessary.
02 - Add chopped onion to the beef and cook until softened, about 2 to 3 minutes. Stir in minced garlic and cook for 1 minute more.
03 - Sprinkle taco seasoning, salt, and black pepper over the beef mixture. Stir well to evenly coat.
04 - Incorporate uncooked pasta, beef broth, and diced tomatoes with their juices. Stir to combine and bring the mixture to a boil.
05 - Reduce heat to medium-low, cover the skillet, and simmer for 12 to 15 minutes. Stir occasionally until pasta is tender and most liquid is absorbed.
06 - Remove skillet from heat. Evenly sprinkle shredded cheddar cheese over the top, cover again, and let stand for 2 to 3 minutes until cheese melts.
07 - Serve immediately, garnished with cilantro, jalapeño slices, diced avocado, and a dollop of sour cream if desired.

# Expert Advice:

01 -
  • It's genuinely one skillet, which means less cleanup after a long day.
  • The pasta soaks up all the beefy, taco-spiced broth, so every bite tastes intentional, not thrown together.
  • Melted cheese on top transforms it from simple to feel-good comfort food.
02 -
  • Uncooked pasta is non-negotiable here—if you cook it first, it'll turn to mush in the skillet liquid.
  • Stir occasionally during the simmer so the pasta on the bottom doesn't stick and burn, which turns bitter and ruins the whole thing.
  • Don't skip draining the beef fat if there's a pool of it—it makes the final dish greasy instead of rich.
03 -
  • Use low-sodium broth so you can control the salt yourself—store-bought taco seasoning already has plenty hiding in it.
  • Let the cheese sit and melt undisturbed instead of stirring it in immediately, so you get those gorgeous melted pockets that make it feel fancier than it is.
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