Cheesy Taco Pasta Skillet
Cheesy taco pasta skillet cooks pasta right in seasoned beef and salsa for a one-pan Tex-Mex mac that kids and adults both finish. A USA weeknight classic — brown beef to 160°F, simmer pasta until tender, then melt cheese until silky.
🛒Ingredients
- 1 pound ground beef
- 1 small onion, diced
- 2 tablespoons taco seasoning
- 2 cups beef or chicken broth
- 1 cup salsa
- 8 ounces short pasta (shells, rotini, or elbow)
- 1 (10-ounce) can diced tomatoes with green chiles, undrained
- 1 1/2 cups shredded cheddar
- 1/2 cup milk or cream optional
- Optional: cilantro, green onion, crushed chips
🔧Kitchen Tools Needed
- Deep skillet with lid
- Wooden spoon
- Instant-read thermometer
📝Instructions
- 1
In a large deep skillet, brown beef and onion until beef reaches 160°F. Drain excess fat. Stir in taco seasoning 30 seconds.
- 2
Add broth, salsa, tomatoes, and dry pasta. Bring to a boil; reduce to a simmer.
- 3
Cover and cook 12–15 minutes, stirring occasionally, until pasta is tender and most liquid is absorbed. Add a splash of water if needed.
- 4
Stir in cheese and optional milk until melted and creamy. Taste for salt.
- 5
Serve hot with cilantro and crushed chips. Refrigerate within 2 hours up to 3 days; reheat with a splash of milk to 165°F.
🥗Nutrition Information
⚡Calories per serving: 540
🏷️Recipe Tags
❓Frequently Asked Questions
Will the pasta stick?
Stir every few minutes and keep enough liquid; add broth if the pan looks dry.
Gluten-free pasta?
Yes — watch cook time; GF pasta softens faster.
Can I use leftover taco meat?
Yes — add cooked meat with the liquids and heat to 165°F before serving.
Too thick?
Stir in milk or broth until spoonable.
