Save There's something about a skillet meal that just works on a Tuesday night when everyone's tired and hungry. I discovered this beef taco pasta combination by accident, really—I had leftover taco seasoning and a box of pasta, and instead of making them separately, I threw everything into one pan. My kids actually cleaned their plates without complaint, which felt like winning the lottery. It's become the recipe I reach for when I need dinner ready in under 40 minutes and don't want a sink full of dishes afterward.
I made this for a potluck once and brought it in a slow cooker to keep it warm. People kept coming back for seconds, and someone actually asked for the recipe written down, which made me feel oddly proud of something so simple. That's when I knew this wasn't just a weeknight shortcut—it was actually delicious enough to share.
Ingredients
- Ground beef (1 lb, 85% lean): The leaner the meat, the less fat you'll need to drain, and it browns more evenly without turning greasy. Brown it properly in the skillet before adding anything else—don't rush this step.
- Yellow onion (1 small, finely chopped) and garlic (2 cloves, minced): These build the flavor foundation, so mince them fine so they cook through quickly and distribute evenly.
- Taco seasoning (1 packet or 2½ tbsp homemade): Store-bought is convenient, but making your own is just chili powder, cumin, garlic powder, and paprika mixed together—no weird additives.
- Salt and black pepper: Adjust these to taste at the end; you want to layer flavors, not mask them.
- Short pasta (8 oz—rotini, penne, or shells work great): Use whatever shape you have, but smaller shapes work better because they cook evenly and catch the sauce.
- Beef broth (2 cups) and diced tomatoes (1 can, undrained): The liquid cooks the pasta and creates that saucy texture, so don't skip the juice from the tomatoes.
- Shredded cheddar cheese (1½ cups): A sharp cheddar melts beautifully and adds real flavor—mild cheddar works but won't have as much character.
- Sour cream (½ cup, optional for serving): A dollop on top cools everything down and adds a tangy contrast that people love.
- Fresh cilantro, jalapeño, and avocado (optional garnishes): These add brightness and texture at the end—they're what make it feel special rather than just functional.
Instructions
- Brown the meat:
- Heat your skillet over medium-high heat and add the ground beef, breaking it up with a spoon as it cooks. You're looking for a nice brown color, which takes about 5 to 6 minutes—this is where the flavor actually starts, so don't skip this or hurry it.
- Build the base:
- Add the chopped onion and let it soften for 2 to 3 minutes until it starts turning translucent, then add the garlic and cook for just 1 minute until fragrant. You'll smell it change immediately, and that's your signal to move to the next step.
- Season generously:
- Season generously:
- Sprinkle the taco seasoning, salt, and pepper over the beef and onions, then stir everything together so the seasoning coats evenly. This is also the moment to taste a tiny bit and decide if you want more salt or heat.
- Add everything together:
- Pour in the uncooked pasta, beef broth, and diced tomatoes with their juice, stirring until everything is combined and submerged. Bring the whole thing to a boil—you'll see the liquid start bubbling around the edges first.
- Let it simmer:
- Once it's boiling, reduce the heat to medium-low, cover the skillet, and let it bubble gently for 12 to 15 minutes, stirring occasionally. The pasta absorbs the liquid as it cooks, which is the magic that makes this work—check a noodle around the 12-minute mark to see if it's tender.
- Melt the cheese:
- When the pasta is tender and most of the liquid has been absorbed, remove the skillet from heat and sprinkle the shredded cheddar evenly over the top. Cover it again and let it sit for 2 to 3 minutes—the residual heat melts the cheese perfectly without scrambling it.
- Finish and serve:
- Give everything a gentle stir to combine the melted cheese throughout, then serve hot with your choice of toppings. A dollop of sour cream and fresh cilantro make it feel restaurant-quality, but even plain it's completely satisfying.
Save The best part happened when my picky eater asked for thirds and actually said he liked the jalapeños I'd added. Small moments like that remind me why I love cooking—it's not really about the food, it's about feeding people in a way that makes them feel cared for. This recipe does that every single time.
Make It Your Own
This is one of those recipes that's more of a blueprint than a rulebook. I've made it with ground turkey when I wanted something lighter, swapped in Monterey Jack for a different flavor, and added a can of black beans when I was trying to stretch it further. The structure stays the same—meat, aromatics, seasoning, pasta, liquid, cheese—and it works. My neighbor made it with chorizo instead of ground beef and said it was even better with the natural spices already in the meat. Once you understand how it works, you can play with it.
Leftovers and Storage
This actually tastes even better the next day after the flavors have had time to get to know each other. Store it in an airtight container in the fridge for up to 3 days, and reheat it gently in a skillet over medium heat with a splash of broth or water if it's dried out. I've also found that leftovers work great for lunch bowls topped with fresh garnishes, which makes them feel like something completely different rather than just reheated dinner.
Smart Shopping and Timing
The whole appeal of this recipe is speed, so choosing the right ingredients matters more than you'd think. Buy pre-shredded cheese if it saves you time—yes, it has anti-caking agents, but it melts fine and you're not making a fancy cheese board. Keep low-sodium beef broth on hand because it gives you more control over the salt level, and having diced tomatoes in the pantry means you're never more than 35 minutes away from dinner.
- If you don't have taco seasoning, you can make a quick substitute with 1 tbsp chili powder, 2 tsp cumin, 1 tsp garlic powder, 1 tsp paprika, and a pinch of cayenne—it's faster than you'd think and tastes fresher.
- Rotini or shell pasta holds onto the sauce better than long noodles, so the shape actually does matter here even though it seems like a small detail.
- Fresh cilantro and jalapeños make this feel special at serving time, but if you don't have them, a squeeze of lime and a dash of hot sauce work just fine.
Save This recipe has saved me on more nights than I can count, and every time I make it, I'm reminded that good food doesn't have to be complicated. It just has to come from a place where you're actually trying to feed people something they'll enjoy.
Recipe FAQs
- → What pasta types work best for this dish?
Short pasta shapes like rotini, penne, or shells hold sauce well and maintain texture during simmering.
- → Can I use other meats instead of ground beef?
Yes, ground turkey or chicken can be used as lighter alternatives while maintaining flavor.
- → How can I add extra heat to this skillet?
Incorporate cayenne pepper or fresh chopped chili when cooking the onions for a spicy kick.
- → What cheese options complement this dish?
Cheddar is classic, but Monterey Jack or a Mexican cheese blend also melt nicely and add flavor.
- → How long is the dish good for after cooking?
Leftovers keep well refrigerated for up to three days, making it convenient for meal prep.
- → Is sour cream required for serving?
Sour cream adds creaminess and tang but is optional depending on personal preference.