Beef Taco Pasta Skillet (Printable)

One-pan Tex-Mex style pasta blending seasoned beef, melted cheddar, and vibrant garnishes for a hearty 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 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

# Directions:

01 - Heat a large skillet over medium-high heat. Add ground beef, breaking it apart with a spoon, and cook until fully browned, about 5 to 6 minutes. Drain excess fat if necessary.
02 - Add the finely chopped onion to the beef and cook until softened, approximately 2 to 3 minutes. Stir in the minced garlic and cook for an additional minute.
03 - Sprinkle taco seasoning, salt, and black pepper evenly over the beef mixture. Stir thoroughly to combine all spices.
04 - Stir in uncooked pasta, beef broth, and diced tomatoes with their juice. Mix until fully combined and bring the mixture to a boil.
05 - Reduce heat to medium-low, cover the skillet, and let 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 stand for 2 to 3 minutes until cheese is melted.
07 - Serve hot, garnished with chopped cilantro, sliced jalapeño, diced avocado, and a dollop of sour cream if desired.

# Expert Advice:

01 -
  • The whole meal cooks in one skillet, which means less cleanup and more time with people you care about.
  • It tastes like comfort food but comes together faster than ordering takeout.
  • Ground beef, pasta, and cheese are ingredients most kitchens already have hiding in the pantry.
02 -
  • Stir the pasta a few times while it simmers; it wants to stick to the bottom of the skillet, especially near the edges.
  • Don't add the cheese until the very end—if you cook it in the sauce, it breaks and gets stringy rather than creamy.
03 -
  • Use a skillet with a lid; if yours doesn't have one, foil works fine and traps heat just as well.
  • Taste the seasoning before the cheese goes in—once it melts, you've committed to the flavor profile, so adjust now if needed.
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