This awesome, family-favorite recipe for skillet taco pasta is gonna be a big hit with you and your family. Comfort food at it’s finest, it covers all the bases – filling, delicious, easy to make and no hassle cleanup.
Why You’ll Love This Recipe
- One Pan, Less Cleanup: Everything cooks in one skillet, from the pasta to the sauce, making cleanup a breeze.
- Quick and Easy: Perfect for weeknights when you need dinner fast but don’t want to sacrifice flavor.
- Kid-Friendly: Cheesy, hearty, and familiar—this dish is always a hit with the whole family.
- Customizable: Swap the ground beef for ground turkey or chicken, or add your favorite taco toppings like sour cream, avocado, or cilantro.
Equipment and Ingredients
The best pan for this recipe is a skillet with a lid. I use a 5-quart non-stick jumbo cooker—it’s just the right size to fit everything comfortably and still have room to stir. If you have a 4-quart skillet, that works too, but you might need to be a bit more careful when stirring.
This recipe sticks to simple, pantry-friendly ingredients. Ground beef, elbow macaroni, a small chopped onion, fresh garlic, taco seasoning, and diced tomatoes with green chilies form the base of this dish. I recommend using low-sodium broth and low-sodium taco seasoning to help keep the salt content in check, but feel free to use what you have on hand. It’s all about making it work for you!
Cooking
Start by cooking the ground beef and onion together in a skillet over medium heat. It’ll take about 5 minutes for the beef to cook through and the onions to soften. Once the beef is fully cooked, turn off the heat and use tongs and a paper towel to soak up any excess fat right in the pan—quick and easy cleanup.
Turn the heat back on to low and stir in the taco seasoning. Let it cook with the beef for about a minute. This step helps the spices develop their full flavor, so don’t skip it!
Next, pour in the canned diced tomatoes with green chilies, including all the liquid from the can—that’s where a lot of the flavor comes from. Add the macaroni and broth, then mix everything well. Bring the mixture to a simmer, reduce the heat to low, cover, and let it cook for 15-20 minutes, stirring occasionally, until the pasta is tender to your liking.
As the pasta cooks, it’ll soak up most of the liquid, but you don’t want it to dry out completely. There should still be a little saucy goodness left. If it starts to look too dry, just add a splash of water as needed.
Serving
When the taco pasta is cooked through, remove from heat. The liquid will continue to absorb into the dish so let it sit for about 1 minute before serving. You can add the cheese at this point, or leave it out and let everyone add their own. Personally, I like to add it in now and have it melt into the whole dish.
Toppings
The beauty of this skillet taco pasta is how customizable it is. A few simple toppings can take it to the next level and let everyone at the table add their own flair. Here are some ideas to try:
- Fresh Herbs: Chopped cilantro or green onions brighten the dish and add a fresh pop of flavor.
- Avocado or Guacamole: Slices of creamy avocado or a dollop of guacamole balance the bold flavors and add richness.
- Sour Cream or Greek Yogurt: A small spoonful adds a cool, tangy contrast to the warm spices.
- Hot Sauce or Salsa: Drizzle on your favorite hot sauce or add a spoonful of salsa for a spicy kick.
Feel free to set up a topping bar if you’re serving this for a crowd—everyone can make their plate just the way they like it!
Questions and Answers
Yes! While elbow macaroni works great, you can substitute it with small shells, rotini, or penne. Just keep an eye on the cooking time, as different shapes may need slightly more or less time to cook.
Absolutely! Ground turkey or chicken are great substitutes for a leaner option. The cooking process stays the same. Use chicken broth for ground turkey or chicken.
The level of spice depends on the diced tomatoes with green chilies and taco seasoning you use. Opt for mild versions if you prefer less heat or add extra spice if you like it hot.
This dish is best served fresh, but you can store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop or in the microwave with a splash of water or broth to keep it from drying out.
It’s not ideal for freezing because the pasta may become mushy when reheated. However, you can freeze individual portions and reheat gently if needed.
Recipe
Best Damn Skillet Taco Pasta with Ground Beef
- Total Time: 25 minutes
- Yield: 4-6 servings
Description
Easy comfort food at its finest! This dish combines ground beef and pasta with vibrant taco flavors for a meal everyone will love. A kid favorite, too!
Ingredients
- 1 lb. ground beef (80/20)
- 1.5 cups elbow macaroni
- 1 small onion, diced (about ½ cup)
- 2 cloves of garlic, minced
- 1 (10oz) can of diced tomatoes with green chiles
- 2 cups beef broth (low sodium)
- 1 packet (1 oz) taco seasoning
- 1 cup shredded cheddar cheese
- Fresh cilantro or green onions for garnish
Instructions
- Heat a large skillet over medium-high heat. Add ground beef and onion, and cook until the beef is browned and the onion is softened, about 5-7 minutes. Drain any excess fat.
- Stir in minced garlic and taco seasoning. Cook for 1 minute.
- Add diced tomatoes with their juices and beef broth, then stir well. Bring to a simmer.
- Add the uncooked macaroni and mix to combine. Cover the skillet and let it simmer for 18-20 minutes, stirring occasionally, until the pasta is tender and most of the liquid is absorbed.
- Reduce the heat to low and stir in the shredded cheese until melted and creamy. Taste and season with salt and pepper as needed.
- Serve immediately and enjoy!
- Prep Time: 5 min
- Cook Time: 20 min
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Margo Boult says
Best Damn Skillet Taco Pasta
LOVE this recipe, I added 1 teaspoon of dry mustard.
Louise A McColgan says
Delicious and very easy to make!
Karen Whitelock says
This recipe is easy to make and very tasty. It also freezes well. I highly recommend it.