Save A one-pan, family-friendly dish blending the bold flavors of tacos with creamy, cheesy pasta for a quick and satisfying weeknight meal.
I first made this cheesy taco pasta on a busy weeknight. Even my pickiest eater dove right in, loving both the taco spices and gooey cheddar. It has earned a spot in our regular dinner rotation whenever we crave tacos but need maximum comfort food!
Ingredients
- Meats: 1 lb (450 g) ground beef (or ground turkey)
- Vegetables & Aromatics: 1 small onion, diced; 2 cloves garlic, minced
- Spices & Seasonings: 2 tbsp taco seasoning (store-bought or homemade); 1/2 tsp salt; 1/4 tsp black pepper
- Pantry: 2 cups (8 oz / 225 g) uncooked short pasta (rotini, penne, or shells); 1 can (14.5 oz / 410 g) diced tomatoes with green chilies, undrained; 1 1/2 cups (360 ml) low-sodium chicken or beef broth; 1/2 cup (120 ml) tomato sauce
- Dairy: 1 1/2 cups (170 g) shredded cheddar cheese; 1/2 cup (120 ml) sour cream
- Garnish (optional): Chopped fresh cilantro; Sliced green onions; Diced tomatoes
Instructions
- Brown the Meat:
- In a large skillet over medium-high heat, cook the ground beef until browned, breaking it apart as it cooks (about 4–5 minutes). Drain excess fat if necessary.
- Sauté Aromatics:
- Add the diced onion and garlic; sauté for 2–3 minutes until softened and fragrant.
- Season:
- Stir in taco seasoning, salt, and black pepper, mixing well to coat the beef.
- Add Pantry Ingredients:
- Add uncooked pasta, canned tomatoes (with juices), broth, and tomato sauce. Stir to combine.
- Simmer:
- Bring the mixture to a boil, then reduce heat to a simmer. Cover and cook for 12–14 minutes, stirring occasionally, until pasta is tender and most of the liquid is absorbed.
- Add Cheese:
- Turn off the heat. Stir in shredded cheddar cheese until melted and creamy.
- Finish:
- Fold in the sour cream until well combined. Serve hot, garnished with cilantro, green onions, or diced tomatoes if desired.
Save We love serving this skillet at the dinner table with everyone helping themselves. It warms us up after school and makes taco night extra cheesy and fun!
Required Tools
Large deep skillet with lid, wooden spoon or spatula, chefs knife, cutting board
Allergen Information
Contains: Dairy (cheese, sour cream), Wheat (pasta). May contain soy depending on taco seasoning and broth. Always check product labels.
Nutritional Information
Per serving: Calories 550, Total Fat 27 g, Carbohydrates 45 g, Protein 32 g
Save This skillet is perfect for busy nights and leftovers taste even better for lunch the next day.
Recipe FAQ
- → What type of pasta works best in this dish?
Short pasta shapes like rotini, penne, or shells work well as they hold the sauce and cook evenly in the skillet.
- → Can I substitute ground turkey for ground beef?
Yes, ground turkey is a great alternative that keeps the dish flavorful while reducing fat content.
- → How can I add more spice to the skillet?
Include diced jalapeños during the sauté step or increase the amount of taco seasoning for extra heat.
- → Is it possible to make this dish gluten-free?
Gluten-free pasta can be used without affecting the overall flavor or cooking method.
- → What garnishes complement this skillet best?
Fresh cilantro, sliced green onions, and diced tomatoes add bright, fresh notes that balance the richness.