One-pan Tex-Mex skillet with ground beef, pasta, tomatoes, and melted cheddar cheese.
# What You’ll 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
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
# Method:
01 - Heat a large skillet over medium-high heat. Add ground beef and cook, breaking it apart, until browned and fully cooked, about 5–6 minutes. Drain excess fat if needed.
02 - Add finely chopped onion to the beef and cook for 2–3 minutes until softened. Stir in minced garlic and continue cooking for 1 minute.
03 - Sprinkle taco seasoning, salt, and black pepper evenly over the beef mixture. Stir thoroughly to combine.
04 - Add uncooked pasta, low-sodium beef broth, and undrained diced tomatoes into the skillet. Stir to combine and bring the mixture to a boil.
05 - Reduce heat to medium-low, cover the skillet, and simmer for 12–15 minutes, stirring occasionally, until the 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 melted.
07 - Serve hot, optionally garnished with chopped cilantro, sliced jalapeño, diced avocado, and a dollop of sour cream.
