Tired of doing dishes after dinner? Let’s fix that – deliciously. This Cheesy Taco Pasta Skillet is your new one-pot dinner hero.
Creamy, cheesy, and packed with taco flavor, it’s a dish both kids and adults devour.
Whether you’re feeding a busy family or just craving comfort food with a Tex-Mex twist, this meal hits the spot.
Let’s break down exactly how to make it perfect every time.
Why You’ll Love This Cheesy Taco Pasta Skillet
- One pot means minimal cleanup and maximum flavor
- Ready in 30 minutes – ideal for busy weeknights
- Kid-friendly and picky-eater approved
- Versatile and easy to customize with your favorite toppings or proteins
- Budget-friendly with simple pantry ingredients
Ingredients You’ll Need
To make this comforting skillet dinner, gather the following:
- 1 pound ground beef (or substitute with ground turkey or chicken)
- 1 packet taco seasoning (or 2 tablespoons homemade taco seasoning)
- 2 cups pasta (elbow macaroni, rotini, or shells work well)
- 1 can diced tomatoes or Rotel (undrained)
- 2 cups beef broth (or chicken broth)
- 1 to 1½ cups shredded cheddar or Mexican cheese blend
- Optional add-ins:
- 1 cup canned corn
- 1 cup black beans
- 1 diced bell pepper
- Sliced jalapeños for heat
Step-by-Step Instructions
Making this Cheesy Taco Pasta Skillet is simple and quick:
- Brown the Meat:
In a large skillet over medium heat, cook the ground beef until fully browned. Drain excess grease if necessary. - Season:
Stir in the taco seasoning and combine well with the meat. - Add Pasta and Liquid:
Pour in the uncooked pasta, diced tomatoes (with their juices), and broth. Stir everything together. - Simmer:
Bring to a gentle boil, then reduce heat and cover. Simmer for 12–15 minutes, stirring occasionally, until pasta is tender and most of the liquid is absorbed. - Make It Cheesy:
Stir in the shredded cheese until fully melted and creamy. - Garnish and Serve:
Let the skillet rest for 5 minutes to thicken. Top with sour cream, fresh cilantro, avocado slices, or any taco toppings you love.
Tips for the Best Taco Pasta Skillet
- Cook pasta just until al dente to avoid mushy texture
- Use freshly shredded cheese for a smoother melt (pre-shredded can be grainy)
- Rest the skillet for a few minutes before serving—this helps it thicken and deepen in flavor
- Adjust seasoning and salt after simmering; some broths and seasonings are saltier than others
- Want a creamier finish? Add a splash of cream cheese or sour cream at the end
Easy Variations to Try
There are endless ways to customize this recipe based on your tastes and pantry:
- Spicy Kick: Add diced jalapeños, a pinch of cayenne, or hot sauce for extra heat
- Veggie Boost: Stir in zucchini, spinach, or chopped tomatoes
- Protein Swap: Use shredded rotisserie chicken, ground turkey, or plant-based meat crumbles
- Gluten-Free Option: Swap with gluten-free pasta and double-check your taco seasoning
What to Serve With Cheesy Taco Pasta
While this is a complete meal on its own, here are a few great side ideas:
- A fresh green salad with lime vinaigrette
- Warm garlic bread or cheesy quesadillas
- Guacamole and tortilla chips
- Steamed or roasted vegetables
Recipe FAQ’s
Can I make this ahead of time?
Yes! This dish stores well in the fridge for up to 3 days. Reheat on the stove or in the microwave with a splash of broth or water to loosen it up.
Can I freeze cheesy taco pasta?
Yes. Let it cool completely, then freeze in an airtight container for up to 2 months. Thaw overnight in the fridge and reheat gently.
Can I substitute the cheese?
Yes! Any melty cheese like Monterey Jack, Colby, or Pepper Jack works. A Mexican blend adds great flavor too.
One-Pot Cheesy Taco Pasta Skillet
Ingredients
- 1 pound ground beef or substitute with ground turkey or chicken
- 1 packet taco seasoning or 2 tablespoons homemade taco seasoning
- 2 cups pasta elbow macaroni, rotini, or shells work well
- 1 can diced tomatoes or Rotel undrained
- 2 cups beef broth or chicken broth
- 1 to 1½ cups shredded cheddar or Mexican cheese blend
Optional add-ins:
- 1 cup canned corn
- 1 cup black beans
- 1 diced bell pepper
- Sliced jalapeños for heat
Instructions
Brown the Meat:
- In a large skillet over medium heat, cook the ground beef until fully browned. Drain excess grease if necessary.
Season:
- Stir in the taco seasoning and combine well with the meat.
Add Pasta and Liquid:
- Pour in the uncooked pasta, diced tomatoes (with their juices), and broth. Stir everything together.
Simmer:
- Bring to a gentle boil, then reduce heat and cover. Simmer for 12–15 minutes, stirring occasionally, until pasta is tender and most of the liquid is absorbed.
Make It Cheesy:
- Stir in the shredded cheese until fully melted and creamy.
Garnish and Serve:
- Let the skillet rest for 5 minutes to thicken. Top with sour cream, fresh cilantro, avocado slices, or any taco toppings you love.