Beef Taco Pasta Skillet (Print Version)

A Tex-Mex inspired skillet with ground beef, pasta, and melted cheddar cheese, full of bold flavors.

# 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 2 1/2 tbsp homemade taco seasoning
05 - 1/2 tsp salt
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

# Cooking Steps:

01 - Heat a large skillet over medium-high heat. Add ground beef and cook, breaking it up, until browned and cooked through, about 5 to 6 minutes. Drain excess fat if necessary.
02 - Add chopped onion and cook until softened, about 2 to 3 minutes. Stir in minced garlic and cook for an additional 1 minute.
03 - Sprinkle taco seasoning, salt, and black pepper over the beef mixture. Stir well to combine evenly.
04 - Stir in uncooked pasta, beef broth, and diced tomatoes with their juice. Mix thoroughly and bring to a boil.
05 - Reduce heat to medium-low. Cover and simmer for 12 to 15 minutes, stirring occasionally, until pasta is tender and most liquid is absorbed.
06 - Remove from heat. Evenly sprinkle shredded cheddar cheese over the top, cover, and let sit for 2 to 3 minutes until cheese melts.
07 - Portion hot and garnish with cilantro, jalapeño, avocado, and a dollop of sour cream if desired.

# Expert Advice:

01 -
  • Everything happens in one skillet, which means cleanup that won't steal an hour from your evening.
  • The pasta cooks right in the broth, absorbing all those seasoned, tomatoey flavors instead of bland water.
  • It's flexible enough to adapt to what you have on hand, but structured enough that it actually comes together.
02 -
  • Don't drain the tomato liquid like you're making a mistake—that juice is actually the foundation of your sauce.
  • Stir the pasta occasionally while it simmers, or the bottom will stick to the skillet even though you've added plenty of liquid.
  • Taste before serving because homemade taco seasoning is different from store packets, and you might need a pinch more salt.
03 -
  • If your skillet doesn't have a tight-fitting lid, cover it with foil—a loose lid will let too much liquid evaporate and leave you with dry pasta.
  • Brown the beef until it's actually browned, not just cooked through, because that caramelization is where depth of flavor comes from.
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