Beef Taco Pasta Skillet (Printable)

Savory ground beef and pasta melded with taco spices and melted cheddar in a one-pan meal.

# 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 2½ tbsp homemade taco seasoning
05 - ½ tsp salt
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

# How to Make It:

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 needed.
02 - Add the finely chopped onion to the skillet and cook for 2 to 3 minutes until softened. Stir in minced garlic and cook for 1 additional minute.
03 - Sprinkle taco seasoning, salt, and black pepper evenly over the beef mixture. Stir thoroughly to coat.
04 - Add uncooked pasta, beef broth, and diced tomatoes with their juice. Stir to combine and bring mixture to a boil.
05 - Reduce heat to medium-low, cover skillet, and simmer for 12 to 15 minutes, stirring occasionally, until pasta is tender and most liquid is absorbed.
06 - Remove skillet from heat. Sprinkle shredded cheddar evenly over the top. Cover and let stand 2 to 3 minutes until cheese is melted.
07 - Serve hot, garnished with fresh cilantro, sliced jalapeño, diced avocado, and a dollop of sour cream if desired.

# Expert Advice:

01 -
  • Everything cooks in one skillet, which means fewer dishes and more time actually enjoying the meal.
  • The pasta absorbs all those savory, slightly spicy flavors as it simmers, so every bite feels intentional and delicious.
  • It's flexible enough to please picky eaters but interesting enough to feel like real food.
02 -
  • Uncooked pasta releases starch into the liquid as it simmers, which naturally thickens everything; there's no need for cornstarch or cream.
  • The moment you see most of the liquid absorbed but the pasta still has a slight firmness, stop cooking—it will continue to soften slightly from residual heat.
  • Fresh-shredded cheese melts infinitely better than the pre-shredded kind, which contains anti-caking agents that prevent smooth, creamy results.
03 -
  • Use low-sodium broth so you stay in control of the saltiness; you can always add more salt, but you can't take it out.
  • Don't be tempted to stir constantly once the pasta is in—occasional stirring prevents sticking while allowing the liquid to reduce and concentrate flavors.
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