Beef Taco Pasta Skillet (Printable)

A flavorful skillet meal blending seasoned beef, pasta, and cheddar cheese with Tex-Mex influences.

# 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, breaking it apart, and cook until fully browned, about 5 to 6 minutes. Drain excess fat if needed.
02 - Add the finely chopped onion to the skillet and cook 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 cooked beef mixture. Stir thoroughly to coat evenly.
04 - Add the uncooked pasta, beef broth, and undrained diced tomatoes to the skillet. Stir well and bring the mixture to a boil.
05 - Lower heat to medium-low, cover, 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, and let sit for 2 to 3 minutes until cheese melts.
07 - Serve the dish hot. Add optional garnishes such as fresh cilantro, sliced jalapeño, diced avocado, and a dollop of sour cream if desired.

# Expert Advice:

01 -
  • It all happens in one skillet, which means minimal cleanup and maximum flavor layering.
  • The pasta cooks directly in the broth, absorbing all those taco spices in a way that makes store-bought seasoning packets taste like they belong in a gourmet kitchen.
  • It comes together in under 40 minutes, fast enough for a weeknight but impressive enough to serve without apology.
02 -
  • Uncooked pasta absorbs liquid as it cooks, so if you cover the skillet, check it halfway through—you want tender pasta, not a dry, stuck-on mess.
  • If your cheese doesn't melt evenly, it's usually because the skillet cooled too much or the cheese was too cold; cover it and give it another minute of heat.
  • Taste before serving because the final salt level depends on how salty your broth was—this is your moment to adjust.
03 -
  • Grate your own cheese instead of using pre-shredded—it melts more smoothly because there's no anti-caking agent coating the shreds.
  • Taste the seasoning after the pasta is fully cooked because the broth's sodium level affects how salty the final dish tastes, and you might need to adjust.
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