Save The first time I made this taco pasta skillet was on a Tuesday evening when I had zero energy and even less patience. My youngest had requested tacos for dinner, but I was tired of the same old shell routine. I spotted some pasta on the counter and just threw everything into one pan. That night became one of those accidental wins that everyone kept asking for weeks later.
I remember serving this at a casual dinner party when friends dropped by unexpectedly. The skillet went straight from stove to table, looking rustic and bubbling with melted cheese. Someone actually asked for the recipe before even finishing their first serving.
Ingredients
- 1 lb ground beef: The 85 percent lean ratio gives you enough fat to carry the taco seasoning flavor without being too greasy
- 1 small yellow onion: Finely chopped so it almost disappears into the sauce while adding sweetness
- 2 cloves garlic: Minced fresh because jarred garlic never quite hits the same aromatic notes
- 1 packet taco seasoning: Homemade blend works even better if you have cumin chili powder and a little paprika on hand
- ½ tsp salt and ¼ tsp black pepper: Taco seasoning packets vary in saltiness so taste before adding more
- 8 oz short pasta: Rotini catches the sauce in those corkscrew shapes but penne or shells work just as well
- 2 cups beef broth: Low sodium lets you control the salt level since the seasoning packet brings plenty already
- 1 can diced tomatoes: Keep all that juice because the pasta needs every drop to cook properly
- 1½ cups shredded cheddar cheese: Sharp cheddar stands up to the bold spices but Monterey Jack melts beautifully too
- ½ cup sour cream: A cool creamy contrast against the spicy beef mixture when you serve it
- Fresh cilantro jalapeño and avocado: These garnishes transform it from weeknight dinner into something that feels intentional
Instructions
- Brown the beef with intention:
- Get your skillet ripping hot over medium high heat and break apart that ground beef like you mean business. Let it develop some color before draining off the excess fat.
- Build the flavor base:
- Toss in your chopped onion and let it soften for a few minutes until it turns translucent. Add the minced garlic last so it does not burn and turn bitter.
- Season like you mean it:
- Sprinkle that taco seasoning evenly over the beef along with your salt and pepper. Stir until every bit of meat is coated in those spices.
- Add the liquids and pasta:
- Dump in the uncooked pasta the entire can of diced tomatoes with their juice and all that beef broth. Stir everything together until the pasta is submerged.
- Let it simmer:
- Bring it to a bubble then crank the heat down to medium low and cover that pan. Let it cook for about 12 to 15 minutes until the pasta is tender.
- Melt the cheese:
- Pull the skillet off the heat and sprinkle that cheddar all over the top. Cover it back up and walk away for a few minutes while the cheese turns into a glorious melted blanket.
- Finish with flair:
- Serve it steaming hot with whatever toppings speak to you that night.
Save This recipe became our go to during those busy weeknight sports seasons when everyone is running in different directions. Something about having dinner ready in 35 minutes with almost zero cleanup makes the whole evening feel less chaotic.
Making It Your Own
Ground turkey or chicken work beautifully if you are trying to lighten things up a bit. The taco seasoning carries most of the flavor anyway.
Spice It Up
A pinch of cayenne or some chopped fresh chilies thrown in with the onions will wake up the whole dish. Adjust based on who is sitting at your table.
Perfect Pairings
A simple green salad with lime dressing cuts through the richness perfectly. Warm tortillas on the side never hurt either.
- Set out a toppings bar and let everyone build their own bowl
- Double the recipe because the leftovers disappear shockingly fast
- Keep extra lime wedges around for squeezing over the top
Save This is the kind of dinner that makes people feel taken care of without demanding anything from you.