Beef Taco Pasta Skillet (Printer-friendly)

One-pan Tex-Mex style dish combining ground beef, pasta, and cheese for a flavorful family meal.

# 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 oz taco seasoning packet 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 fully cooked, about 5 to 6 minutes. Drain excess fat if needed.
02 - Add the chopped onion to the skillet and cook for 2 to 3 minutes until softened. Stir in minced garlic and cook for an additional 1 minute.
03 - Sprinkle the taco seasoning, salt, and black pepper evenly over the beef mixture and stir well to coat all ingredients.
04 - Add the uncooked pasta, beef broth, and diced tomatoes with their juice to the skillet. 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 of the liquid has been absorbed.
06 - Remove skillet from heat. Sprinkle shredded cheddar cheese evenly over the top. Cover and let sit for 2 to 3 minutes until the cheese has melted.
07 - Serve hot, optionally topped with chopped cilantro, sliced jalapeño, diced avocado, and a dollop of sour cream.

# Expert Advice:

01 -
  • Everything cooks in one skillet, which means less cleanup and more time enjoying what you made.
  • It comes together in about 35 minutes, perfect for when hunger strikes on a regular Tuesday.
  • The cheese melts right into the hot pasta, creating pockets of richness that feel indulgent without being fussy.
02 -
  • Don't skip draining excess fat from the beef—too much grease will make the final dish feel heavy and slick instead of comforting.
  • Uncooked pasta absorbs liquid as it cooks, so the broth and tomato juice do double duty as both cooking liquid and sauce—this is the trick that makes everything work in one skillet.
  • Stir occasionally while simmering so the pasta doesn't stick to the bottom, but don't obsess over it; some gentle browning on the pan is fine and adds flavor.
03 -
  • If your taco seasoning packet includes a lot of sodium and you're watching salt intake, make your own by mixing cumin, chili powder, garlic powder, and paprika—you'll have better control and often deeper flavor.
  • Grate your cheese fresh from a block if you can; pre-shredded cheese contains anti-caking agents that sometimes make it less melty and smooth.
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