Beef Taco Pasta Skillet (Printable format)

A comforting skillet dish with seasoned beef, pasta, cheese, and Tex-Mex flavors—perfect for family dinners.

# List of ingredients:

→ 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 oz taco seasoning packet or 2½ tbsp homemade taco seasoning
05 - ½ tsp salt, adjust to taste
06 - ¼ tsp ground 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 fully browned, approximately 5-6 minutes. Drain excess fat if needed.
02 - Add finely chopped onion to the skillet and cook until softened, about 2-3 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 thoroughly to evenly coat all ingredients.
04 - Add uncooked pasta, beef broth, and diced tomatoes with their juices to the skillet. Stir to combine and bring the mixture to a boil.
05 - Reduce heat to medium-low. Cover and simmer for 12-15 minutes, stirring occasionally, until pasta is tender and most liquid is absorbed.
06 - Remove skillet from heat. Evenly sprinkle shredded cheddar cheese on top. Cover and let rest for 2-3 minutes until cheese has melted.
07 - Serve hot, optionally garnished with chopped cilantro, sliced jalapeño, diced avocado, and a dollop of sour cream.

# Expert Suggestions:

01 -
  • Everything cooks in one skillet, which means minimal cleanup and zero excuse to skip dinner.
  • The pasta absorbs all that beefy, taco-seasoned broth as it cooks, so every bite tastes intentional.
  • Melted cheese on top feels like a restaurant move, but it's honestly just about patience and a lid.
02 -
  • Don't skip draining the excess beef fat; a little richness is good, but too much will make the final dish feel heavy and greasy.
  • Stir the pasta occasionally as it simmers so it cooks evenly and doesn't clump together or stick to the skillet bottom.
  • The cheese will melt best if you cover the skillet after sprinkling it on; the trapped steam does more work than you'd think.
03 -
  • Use 85% lean ground beef rather than ultra-lean; it has just enough fat to stay flavorful without making the dish feel heavy.
  • Shred your own cheese from a block if you can; it melts smoother than pre-shredded cheese, which has anti-caking agents that affect the texture.
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