Beef Taco Pasta Skillet

There's something deeply satisfying about watching a single skillet transform into a complete meal in under forty minutes. One Tuesday night, I tossed together ground beef, pasta, and a packet of taco seasoning almost on autopilot, and my kitchen filled with this warm, savory aroma that had everyone asking what was for dinner before I'd even finished cooking. What started as a quick weeknight solution became the dish I now make whenever I need something that tastes like I've been fussing in the kitchen for hours, but honestly haven't.

I remember making this for my sister's surprise dinner party when she announced she was moving across the country. I wanted something that felt like home, something we'd grown up eating but elevated just enough to mark the occasion. By the time I set the skillet on the table and let everyone help themselves, we were already laughing about old memories, and somehow the food made the moment feel less like goodbye and more like continuity.

Ingredients

• 1 lb ground beef (85% lean preferred): The higher lean ratio keeps the skillet from becoming greasy, letting the other flavors shine through without that heavy feeling afterward.
• 1 small yellow onion, finely chopped: Yellow onions caramelize slightly as they cook, adding natural sweetness that balances the taco spices.
• 2 cloves garlic, minced: Don't skip this or use jarred; fresh garlic adds a brightness that transforms the entire dish.
• 1 packet (1 oz) taco seasoning or 2½ tbsp homemade blend: Store-bought works perfectly here, but homemade gives you control over salt levels and lets you dial in the heat.
• ½ tsp salt and ¼ tsp black pepper: These are gentle additions since taco seasoning already carries salt; taste as you go.
• 8 oz short pasta (rotini, penne, or shells): The shape matters because tubes and spirals trap sauce and meat, making each forkful satisfying.
• 2 cups low-sodium beef broth: Low-sodium is essential so you control the final salt balance of the whole dish.
• 1 can (14.5 oz) diced tomatoes, undrained: The juice is liquid gold here; it helps cook the pasta and deepens the flavor.
• 1½ cups shredded cheddar cheese: Shred it fresh if you can; pre-shredded has anti-caking agents that prevent smooth melting.
• ½ cup sour cream, cilantro, jalapeño, and avocado: These are your finishing touches, each one adding a different element that keeps the dish from feeling one-dimensional.

Instructions

Get the beef going:

Heat your skillet over medium-high heat and add the ground beef, breaking it apart with your spoon as it browns. You're looking for that moment when it's no longer pink and the edges start to caramelize, about five to six minutes total. If there's a pool of grease sitting on top, carefully tilt the pan and spoon it off.

Soften the aromatics:

Reduce heat slightly and add your chopped onion, stirring occasionally until it turns translucent and softens, roughly two to three minutes. Add the minced garlic and let it cook just until fragrant, about one minute—garlic burns quickly, so don't walk away.

Season everything:

Sprinkle the taco seasoning, salt, and pepper over the beef and onion mixture, then stir well until every piece is coated. You should smell that warm, slightly spicy aroma filling your kitchen right about now.

Build the dish:

Add your uncooked pasta, beef broth, and the can of tomatoes with all its juice, stirring to combine. Bring everything to a boil, then immediately reduce heat to medium-low, cover with a lid, and let it simmer.

Let it all come together:

Stir occasionally for the next twelve to fifteen minutes, watching as the pasta softens and the liquid gradually reduces. The pasta releases starch as it cooks, which helps thicken the sauce naturally and makes it cling to every piece of beef.

Finish with cheese:

Remove from heat and scatter the shredded cheddar evenly over the top. Cover the skillet and let it sit undisturbed for two to three minutes—the residual heat will melt the cheese into creamy pockets throughout the dish.

Save

My nephew used to pick around the tomatoes in everything until one afternoon when he was watching me make this and realized the tomatoes had basically dissolved into the sauce. He ate three bowls and asked if I could make it again next week. That's the moment I understood this dish does something special—it doesn't announce itself as Tex-Mex or fancy; it just tastes like comfort, and somehow that's far more powerful.

Customizing Your Skillet

This dish is more of a framework than a rigid recipe. If you want something lighter, ground turkey or chicken cooks identically and doesn't change the timing at all. Monterey Jack melts just as beautifully as cheddar and brings a slightly sharper flavor, while a Mexican cheese blend adds another layer of depth. If heat is your thing, add a pinch of cayenne pepper when you season the beef, or slice a fresh jalapeño and let it cook down with the onions for a cleaner, fresher kick.

Storing and Reheating

Leftovers keep beautifully in an airtight container for up to three days in the refrigerator. When you reheat, add a splash of broth or water to the skillet and warm over medium heat, stirring gently until everything loosens up. The pasta will have continued to absorb liquid overnight, making it slightly firmer, which is actually nice if you like a less saucy texture.

Topping and Serving Ideas

The garnishes aren't just decoration; they're essential to making each bite feel complete. Fresh cilantro adds herbaceous brightness that cuts through the richness, while jalapeño slices provide clean heat that builds as you eat. Avocado brings creaminess and a subtle earthiness, and a dollop of sour cream melts into the hot pasta, creating pockets of tang that balance everything beautifully.

• Serve straight from the skillet for a casual, family-style meal that feels generous.
• Have all your toppings prepped and arranged in separate bowls so everyone can customize their own bowl.
• Don't skip the sour cream, even if you think it's unnecessary—it changes the entire texture and flavor profile in the best way.

Save

This skillet has become my answer to those nights when I want something satisfying but don't have the energy for complicated cooking. It's the kind of dish that whispers rather than shouts, and somehow that's exactly what makes it unforgettable.