Taco Pasta Skillet Doritos (Print)

One-pan Tex-Mex pasta with taco flavors, melty cheese, and crisp Doritos crumb topping for extra crunch.

# Components:

→ Proteins

01 - 1 pound ground beef

→ Produce

02 - 1 small yellow onion, diced
03 - 2 cloves garlic, minced
04 - 1 red bell pepper, diced
05 - 2 tablespoons chopped fresh cilantro (optional)

→ Pantry Staples

06 - 8 ounces short pasta (e.g., rotini, penne, or shells)
07 - 2 tablespoons taco seasoning
08 - 1/2 teaspoon salt, or to taste
09 - 1/4 teaspoon black pepper
10 - 1/4 teaspoon smoked paprika (optional)
11 - 1 tablespoon olive oil
12 - 1 cup Nacho Cheese Doritos, crushed

→ Canned Goods

13 - 1 cup canned corn, drained
14 - 1 cup tomato sauce

→ Liquids

15 - 2 cups low-sodium beef or chicken broth

→ Dairy

16 - 1 cup shredded cheddar cheese
17 - 1/2 cup shredded Monterey Jack cheese
18 - 1/4 cup sour cream

# Directions:

01 - Heat the olive oil in a large, deep skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until thoroughly browned, approximately 5 minutes. Drain any excess fat.
02 - Incorporate the diced yellow onion, minced garlic, and diced red bell pepper into the skillet. Sauté for 3-4 minutes until the vegetables begin to soften.
03 - Stir in the taco seasoning, salt, black pepper, and optional smoked paprika. Cook for 1 minute until fragrant, allowing the spices to bloom.
04 - Introduce the uncooked pasta, drained corn, tomato sauce, and broth to the skillet. Stir to ensure all ingredients are well combined, then bring the mixture to a gentle simmer.
05 - Reduce the heat to medium-low, cover the skillet, and allow to cook for 12-15 minutes, stirring occasionally. Continue cooking until the pasta is tender and most of the liquid has been absorbed.
06 - Remove the skillet from the heat and stir in the sour cream and half of the shredded cheddar and Monterey Jack cheeses. Mix thoroughly until the mixture becomes creamy and well integrated.
07 - Evenly sprinkle the remaining shredded cheeses over the surface of the dish. Cover the skillet again and cook for an additional 2-3 minutes, allowing the cheese to melt completely.
08 - Remove the skillet from the heat. Top generously with the crushed Nacho Cheese Doritos and optional fresh cilantro just before serving.

# Expert Advice:

01 -
  • One pan cleanup makes this perfect for busy weeknights
  • Ready in just 40 minutes from start to finish
  • Uses pantry staples you likely already have
  • Kid approved but sophisticated enough for adults
  • Customizable to your heat preference and dietary needs
02 -
  • Perfectly balanced meal with protein, carbs and vegetables in one dish
  • Can be made ahead and reheated though the Doritos should be added just before serving
  • Excellent for meal prep lunches when stored without the chips
  • Surprisingly freezer friendly minus the chip topping
03 -
  • Crush Doritos just before serving to maintain maximum crunch
  • Use freshly grated cheese rather than pre shredded for smoother melting
  • For a spicier version, add a tablespoon of diced chipotles in adobo with the tomato sauce
  • Let the skillet rest for 5 minutes after cooking to allow the sauce to thicken perfectly

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