Beef Taco Pasta Skillet (Printable version)

Seasoned ground beef and tender pasta meld with melted cheddar in a hearty Tex-Mex skillet dish.

# 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, adjusted 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

# How to Make It:

01 - Heat a large skillet over medium-high heat. Add ground beef, breaking it apart with a spoon, and cook until browned and fully cooked, about 5 to 6 minutes. Drain excess fat if needed.
02 - Add finely chopped onion to the skillet and cook for 2 to 3 minutes until softened. Stir in minced garlic and cook for an additional 1 minute.
03 - Sprinkle taco seasoning, salt, and black pepper over the meat mixture. Stir well to coat evenly.
04 - Add uncooked pasta, beef broth, and diced tomatoes with their juice to the skillet. Stir to combine and bring 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 liquid is absorbed.
06 - Remove skillet from heat and evenly sprinkle shredded cheddar cheese on top. Cover and let rest for 2 to 3 minutes until cheese melts.
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 minimal cleanup and maximum flavor layering as the pasta absorbs all those seasoned, beefy juices.
  • It sits on the table in under forty minutes, making it perfect for weeknight dinners when planning ahead feels impossible.
  • The melted cheese on top transforms simple ingredients into something that tastes like you fussed over it for hours.
02 -
  • Don't skip draining excess beef fat before adding the onions—a pool of grease makes the finished dish heavy rather than bright and balanced.
  • Uncooked pasta in broth is the secret weapon here; it absorbs flavor as it cooks instead of being tossed in sauce afterward, so every strand tastes like it was meant to be part of this dish.
03 -
  • Use low-sodium beef broth so you control the salt level entirely; regular broth can turn the finished dish oversalted before you realize what happened.
  • If your cheese doesn't melt smoothly after covering, your skillet's residual heat might not be enough—stir in the cheese off heat and let carryover heat do the work rather than putting it back on the burner.
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