Beef Taco Pasta Skillet

There's something about a skillet that makes everything taste better when you're tired. One Tuesday night, I'd promised the kids dinner but had maybe thirty minutes and zero inspiration, so I started browning beef and just kept going—adding pasta straight to the pan like it belonged there, pouring in broth, watching it all come together into something that smelled like a taco stand had set up in my kitchen. That one-pot moment taught me that the best meals don't need a complicated plan, just confidence and cheese.

I made this for a potluck once when I was skeptical it would travel well, but I brought it in a covered skillet anyway and watched it disappear faster than the chips. Someone asked for the recipe right there with a forkful still in their mouth, which is the highest compliment a home cook can get.

Ingredients

• Ground beef (1 lb, 85% lean): The leaner the meat, the less grease pools on top, and you can taste the seasoning instead of fat. Brown it until there's no pink hiding anywhere.
• Yellow onion and garlic (1 small onion, 2 cloves): Chopped fine means they disappear into the sauce and add sweetness that balances the spice, no chunks left behind.
• Taco seasoning (1 packet or 2½ tbsp homemade): The soul of this dish—use a good packet or make your own so you control the salt.
• Short pasta (8 oz rotini, penne, or shells): Short shapes catch the sauce better than long noodles and feel less formal, which matches the vibe of this meal.
• Beef broth and diced tomatoes (2 cups broth, 1 can tomatoes): Use low-sodium broth so you're not fighting saltiness, and don't drain the tomatoes because that juice is flavor gold.
• Cheddar cheese (1½ cups shredded): Sharp cheddar melts into the warm pasta and tastes like home, but Monterey Jack works if that's what's in your fridge.
• Sour cream, cilantro, jalapeño, avocado (optional garnishes): These are the toppings that turn dinner into something special, so don't skip them if you have time.

Instructions

Brown the beef:

Heat your skillet over medium-high heat and add the ground beef, breaking it apart with a spoon as it cooks. You're looking for no pink remaining and the meat starting to stick a little to the bottom—that's where the flavor lives, about 5–6 minutes. If there's a pool of grease, drain most of it but leave some, because fat carries flavor.

Build the aromatics:

Add the chopped onion and let it soften for 2–3 minutes, then stir in the garlic and cook until it stops smelling raw, about 1 minute. This is where your kitchen starts smelling like dinner.

Season everything:

Sprinkle the taco seasoning, salt, and pepper over the beef and stir until every piece is coated. Taste a tiny bit to make sure you like the seasoning before moving on.

Add pasta and liquid:

Pour in the uncooked pasta, beef broth, and tomatoes with all their juice, stirring everything together. Bring it to a boil so you can see the liquid moving, which takes 2–3 minutes.

Simmer until tender:

Turn the heat down to medium-low, cover the skillet, and let it bubble gently for 12–15 minutes, stirring every few minutes. You're done when the pasta is soft and the liquid has mostly soaked in, leaving a saucy consistency.

Melt the cheese:

Remove from heat and scatter the shredded cheddar over the top in an even layer, then cover and wait 2–3 minutes for it to turn into a blanket of melted goodness.

Serve with joy:

Top each bowl with cilantro, a few jalapeño slices, avocado, and a spoonful of sour cream if you have it. Watch people's faces light up.

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This dish stopped being just dinner the night my daughter asked if she could help make it again the next week. There's power in food simple enough for small hands to be part of, and this skillet became our Tuesday thing.

Why This Works as a One-Skillet Meal

The magic of cooking pasta directly in the broth instead of boiling it separately is that the starch releases into the liquid and makes everything thicker and more cohesive, like the ingredients were always meant to be together. You're not draining away flavor; you're building it. Plus, fewer pans means you actually have time to sit down while the food is still hot.

Making It Your Own

This recipe is forgiving enough to bend without breaking. I've used ground turkey when I wanted something lighter, swapped in Monterey Jack cheese because it was on sale, and thrown in jalapeños directly with the onions for a spicier version that made my husband come back for seconds. The beauty is that taco seasoning is the anchor holding everything together, so as long as that's there and tasty, you can improvise the rest.

Storage and Next-Day Magic

Leftovers keep in the fridge for three days and actually taste better the next morning when the flavors have had time to get friendly with each other. Reheat gently in the skillet or microwave, adding a splash of broth if it's gotten too thick. Cold leftovers also work surprisingly well in a tortilla with extra sour cream if you're packing lunch.

• Let leftovers cool completely before covering so condensation doesn't make the pasta soggy.
• If you're meal-prepping, portion it into containers while it's warm so it sets into its best texture.
• The avocado should always be added fresh, never stored mixed in, or it turns dark and sad.

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This is the kind of meal that earned its spot in your regular rotation not because it's fancy, but because it shows up when you need it and never disappoints. Make it once and you'll be making it again.

Recipe Q&A

→ Can I use different pasta types?

Yes, short pasta shapes like rotini, penne, or shells work well to hold the sauce and flavors.

→ How can I make this dish spicier?

Adding cayenne pepper or chopped fresh chili peppers when cooking onions can increase the heat.

→ What can I substitute for ground beef?

Ground turkey or chicken are great leaner alternatives that work well in this skillet.

→ How do I know when the pasta is done?

Simmer until the pasta is tender and most of the liquid is absorbed, usually 12–15 minutes, stirring occasionally.

→ Can I prepare this dish ahead of time?

Leftovers can be refrigerated for up to 3 days and reheated gently on the stove or in the microwave.