Save There's something magical about a one-skillet dinner that tastes like you've been cooking all day. I discovered this beef taco pasta combination on a Tuesday night when I was ransacking the pantry, hoping to stretch ground beef into something my family would actually eat instead of push around the plate. The moment that melted cheese hit the hot pasta and everything came together in one gorgeous, bubbling skillet, I knew I'd stumbled onto something special.
I remember my neighbor stopping by just as I pulled this from the stove, and the smell alone made her linger in my kitchen way longer than she intended. The way that melted cheddar caught the light, how the cilantro added this bright pop against the rich beef and tomatoes—it felt more restaurant than weeknight, which is exactly the point of a dish like this.
Ingredients
- Ground beef (1 lb, 85% lean): The lean-to-fat ratio matters here because you want richness without grease pooling on top—85% lean gives you both.
- Yellow onion (1 small, finely chopped): Chopped small means it softens quickly and distributes evenly, becoming almost invisible but leaving its sweetness behind.
- Garlic (2 cloves, minced): Fresh garlic blooms when it hits the hot pan, filling your kitchen with that irresistible signal that something good is happening.
- Taco seasoning (1 packet or homemade): If you make your own, cumin and chili powder do the heavy lifting; if you buy it, let it coat the meat properly.
- Salt and black pepper: These aren't just background players—taste as you go because different broths have different sodium levels.
- Short pasta (8 oz, rotini or penne work best): The shape matters because curvy pasta catches the sauce and broth better than long strands would.
- Beef broth (2 cups): Low-sodium is essential here so you can control the salt and taste the actual beef.
- Diced tomatoes (1 can, with juice): Keep the juice in—it adds body and acidity that brightens everything.
- Shredded cheddar cheese (1½ cups): A sharp cheddar melts beautifully and adds tang; don't skip this for the sake of convenience.
- Sour cream (½ cup, optional for serving): This isn't just a topping; it cools each bite and adds luxury.
- Fresh cilantro, jalapeño, avocado (for garnish): These transform the dish from everyday to celebration.
Instructions
- Brown the beef with purpose:
- Heat your skillet until it's properly hot, then add the ground beef and let it sit for a moment before breaking it up. Listen for that sizzle—it means the meat is getting a proper crust instead of steaming. This takes about 5–6 minutes and you'll know it's done when there's no pink left.
- Soften the aromatics:
- Once the beef is cooked, add your chopped onion to the still-hot pan and let it catch some color at the edges. After 2–3 minutes, stir in the garlic and let it become fragrant—about 1 minute is all it needs before it can burn.
- Season generously:
- Sprinkle the taco seasoning, salt, and pepper right over the beef and onions, then stir constantly for a full minute so every piece gets coated. You should smell something warm and complex, not just spice.
- Add pasta and liquid:
- Pour in the uncooked pasta, beef broth, and tomatoes with their juice all at once. Stir well so the pasta isn't clumped, then turn up the heat and wait for a rolling boil—this takes about 3–4 minutes.
- Simmer gently until pasta is tender:
- Drop the heat to medium-low, cover the skillet, and let it bubble away quietly for 12–15 minutes. Stir occasionally so nothing sticks, and watch for the moment when the pasta is tender and most of the liquid is absorbed but there's still a little sauce left.
- Melt the cheese:
- Pull the skillet off the heat and scatter the shredded cheddar evenly over the top. Cover it immediately and let it sit for 2–3 minutes until every piece has melted into the hot pasta.
- Finish and serve:
- Top each bowl with cilantro, jalapeño slices, avocado, and a spoonful of sour cream if you're using it. Serve immediately while everything is hot and the cheese is still soft.
Save The best version of this dish I ever made was when my teenager actually asked for seconds without me having to coax them. There was something about the way the warm cheese and cool avocado played against each other, the cilantro adding brightness, that made them forget for a moment that they were eating what was essentially comfort food.
Why This Works as a Family Dinner
Everything cooks in one vessel, which means you're not juggling multiple pans or timing things to finish at the same moment. The flavors are familiar enough that even picky eaters recognize what they're eating, but the taco seasoning and fresh toppings make it feel like something you'd order out. Plus, people can build their own bowl at the table with as much cilantro, jalapeño, and sour cream as they want, which somehow makes them feel like they're in control and more likely to actually eat.
Customizing Your Skillet
This recipe is flexible in the best way. If ground turkey or chicken is what you have, use it—the cooking time stays the same and the result is lighter without losing any comfort. For heat lovers, a pinch of cayenne or fresh sliced chili going in with the onions transforms the whole thing into something spicy without overshadowing the other flavors. Monterey Jack melts smoother than cheddar, and a Mexican cheese blend brings more complexity if you want to swap it out.
Storage and Leftovers
This dish actually gets better the next day because the pasta continues to absorb the flavors as it sits. Store leftovers in an airtight container in the refrigerator for up to 3 days, and reheat gently on the stovetop with a splash of extra broth to loosen it up again. Freshly add your toppings when you reheat—the cilantro and avocado won't hold up to storage, but the base is sturdy enough to reheat and still taste like dinner.
- Reheat slowly over medium heat to avoid drying out the pasta.
- Add fresh toppings after reheating for maximum brightness and texture.
- Freeze leftovers without the cheese topping for up to 2 months if you want to plan ahead.
Save This is the kind of meal that makes people forget to check their phones and actually talk to each other across the table. There's nothing fancy about it, but there's everything real about it.
Your Questions Answered
- → Can I substitute ground turkey or chicken?
Yes, ground turkey or chicken can be used for a lighter alternative while keeping the dish flavorful.
- → What pasta types work best for this dish?
Short pastas like rotini, penne, or shells are ideal as they hold sauce well and cook evenly in the skillet.
- → How can I make the dish spicier?
Add a pinch of cayenne pepper or chopped fresh chilies along with the onions to enhance the heat level.
- → Is it possible to prepare this ahead of time?
Yes, leftovers can be refrigerated up to 3 days and reheated gently on the stove or in the microwave.
- → What cheese alternatives can I use?
Monterey Jack or a Mexican cheese blend work well as substitutes for cheddar to change the flavor profile.