Beef Taco Pasta Skillet (Print Version)

A hearty Tex-Mex skillet dish with seasoned beef, pasta, cheese, and fresh garnishes for family meals.

# What You'll Need:

→ Meats

01 - 1 lb ground beef (85% lean preferred)

→ 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, adjust 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 and cook, breaking it up with a spoon, until fully browned, about 5–6 minutes. Drain excess fat if desired.
02 - Add 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 coat evenly.
04 - Add uncooked pasta, beef broth, and undrained diced tomatoes to the skillet. Stir to combine and bring to a boil.
05 - Reduce heat to medium-low, cover, and simmer for 12–15 minutes. Stir occasionally until pasta is tender and most liquid is absorbed.
06 - Remove skillet from heat. Evenly sprinkle shredded cheddar cheese over the top, cover, and let sit for 2–3 minutes until cheese has melted.
07 - Dish out hot portions and garnish with cilantro, jalapeño slices, diced avocado, and a dollop of sour cream if desired.

# Additional Tips::

01 -
  • Everything happens in one skillet, which means less cleanup when you're already exhausted.
  • The pasta cooks right in the broth, absorbing all that seasoned, meaty flavor while you're not even trying.
  • It's flexible enough to feed picky eaters and adventurous ones from the same pot.
02 -
  • Don't skip draining the beef if it releases a lot of fat; the excess moisture will make the skillet watery instead of rich.
  • Stirring occasionally while it simmers keeps the pasta from clumping and helps the sauce distribute evenly.
  • Add the cheese after you remove from heat so it melts gently instead of breaking or getting greasy.
03 -
  • If your skillet doesn't have a lid, cover it tightly with foil so the pasta simmers in steam rather than drying out.
  • Use low-sodium broth so you can control the salt level with what you add—seasoning packets can be salty on their own.
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