Beef Taco Pasta Skillet (Printable)

Savory ground beef, pasta, and cheese come together in a comforting skillet dish with Tex-Mex flair.

# What You 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 2 1/2 tbsp homemade taco seasoning
05 - 1/2 tsp salt, adjust to taste
06 - 1/4 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 - 1 1/2 cups shredded cheddar cheese
11 - 1/2 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 cooked through, about 5 to 6 minutes. Drain excess fat if necessary.
02 - Add the chopped onion to the skillet and cook for 2 to 3 minutes until softened. Stir in the minced garlic and cook for an additional minute.
03 - Sprinkle taco seasoning, salt, and black pepper over the beef mixture. Stir thoroughly to coat the meat evenly.
04 - Add 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 the pasta is tender and most of the liquid is absorbed.
06 - Remove the skillet from heat. Evenly sprinkle shredded cheddar cheese on top. Cover and allow to sit for 2 to 3 minutes until the cheese melts.
07 - Serve hot, garnished with chopped cilantro, sliced jalapeño, diced avocado, and a dollop of sour cream if desired.

# Expert Hints:

01 -
  • Everything cooks in one skillet, which means one pan to wash and genuine time back in your evening.
  • The pasta absorbs all the savory, slightly spicy broth instead of sitting bland alongside everything else, making each bite feel complete.
  • It's the kind of meal that tastes like you spent more time in the kitchen than you actually did.
02 -
  • Resist the urge to keep stirring once you cover the skillet to simmer—constant stirring breaks down the pasta and makes it gummy instead of tender.
  • The liquid-to-pasta ratio is everything; check it around the 10-minute mark so you can catch it if it's evaporating too fast or pooling too much.
03 -
  • Grate your cheese from a block just before you need it; pre-shredded cheese has anti-caking agents that prevent it from melting as smoothly and evenly.
  • If your skillet doesn't have a tight-fitting lid, use aluminum foil to cover it while the pasta simmers—trapping that steam makes all the difference in keeping the pasta tender.
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