Beef Taco Pasta Skillet (Print Version)

One-skillet dish with seasoned beef, pasta, tomatoes, and melted cheddar cheese in Tex-Mex style.

# 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, 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

# Steps to Follow:

01 - Heat a large deep skillet over medium-high. Add the ground beef and cook, breaking into pieces, until browned and cooked through, about 5–6 minutes. Drain excess fat if necessary.
02 - Add chopped onion to the skillet and sauté for 2–3 minutes until softened. Stir in minced garlic and cook 1 minute more.
03 - Sprinkle taco seasoning, salt, and black pepper evenly over the beef mixture. Stir thoroughly to coat.
04 - Stir in uncooked pasta, beef broth, and diced tomatoes with their juice. Bring the mixture to a boil.
05 - Reduce heat to medium-low. Cover and simmer for 12–15 minutes, stirring occasionally, until pasta is tender and most liquid is absorbed.
06 - Remove from heat. Sprinkle shredded cheddar cheese over the top, cover, and let stand 2–3 minutes until cheese melts.
07 - Serve warm, topped with chopped cilantro, sliced jalapeño, diced avocado, and a dollop of sour cream if desired.

# Additional Tips::

01 -
  • Everything cooks in one skillet, which means one pan to clean and way less standing around the kitchen.
  • It tastes like Tex-Mex comfort food but comes together faster than ordering takeout.
  • The cheese melts right into the pasta while it's still hot, creating this creamy, savory thing that makes people ask for seconds.
02 -
  • Don't skip draining the fat from the beef, or the whole dish ends up tasting oily instead of balanced; a little fat adds flavor, but excess fat is the enemy here.
  • Use low-sodium broth because taco seasoning packets are already salty, and the last thing you want is a dish that tastes like a salt lick.
  • Stir the pasta while it's simmering so it doesn't stick to the bottom of the skillet and burn; those crispy bits might seem appealing until you bite into them and they're bitter.
03 -
  • If your skillet doesn't have a lid, even a baking sheet or large plate works to trap the steam while the pasta cooks.
  • Taste the dish before serving and adjust the salt—taco seasoning can vary in saltiness depending on the brand, and you want to catch any oversalting before it's on the plate.
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