Short description
A one-pan wonder blending seasoned ground beef with tender pasta, melted cheese, and taco spices for a quick, satisfying family dinner.

Why You’ll Love This Recipe

Minimal cleanup: Everything cooks in one skillet—easy prep, easy cleanup.
Kid‑friendly flavors: Taco seasoning combined with creamy cheese makes this a hit with all ages.
Customizable: Swap in your choice of pasta, cheese, or add-ins to suit dietary needs.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

1 lb ground beef
1 small onion, diced
2–3 garlic cloves, minced
1 packet taco seasoning or 2 Tbsp homemade blend
2 cups chicken or beef broth
8 oz pasta (e.g., shells, rotini, or penne)
1 cup canned diced tomatoes (with juice)
1 cup shredded cheddar cheese
½ cup shredded Monterey Jack cheese
Optional toppings: chopped cilantro, green onions, sour cream, sliced jalapeños

directions

In a large skillet over medium-high heat, cook ground beef, onion, and garlic until beef is no longer pink; drain excess fat.
Sprinkle in taco seasoning and stir to coat the beef.
Pour in broth, diced tomatoes, and pasta. Stir to combine.
Bring to a gentle boil, then reduce heat to a simmer. Cover and cook for 12–15 minutes, stirring occasionally, until pasta is al dente and most liquid is absorbed.
Remove from heat and sprinkle both cheddar and Monterey Jack cheeses on top. Cover and let stand for 2–3 minutes, allowing cheese to melt.
Stir gently to combine the melted cheese with the pasta.
Serve hot with desired toppings like cilantro, green onions, sour cream, or jalapeños.

Servings and timing

Servings: 6 portions
Prep time: 10 minutes
Cook time: 15–18 minutes
Total time: 25–28 minutes

Variations

Spicy option: Add a chopped jalapeño or use spicy taco seasoning.
Vegetarian swap: Use lentils or black beans instead of beef.
Cheese blend alternatives: Try pepper jack, queso fresco, or a Mexican cheese blend.
Creamier texture: Stir in ½ cup cream cheese or sour cream after cooking.
Slow-cooker version: After browning beef and aromatics, transfer ingredients to slow cooker and cook on low for 2–3 hours until pasta is tender.

storage/reheating

Storage: Refrigerate leftovers in an airtight container for up to 4 days.
Reheating:
- Skillet: Warm in a skillet over medium heat; add splash of broth or water to loosen if needed.
- Microwave: Reheat in 1-minute intervals, stirring between each interval.
- Freezing: Freeze in freezer-safe containers up to 3 months; thaw overnight before reheating.

FAQs

1. What type of pasta works best?

Medium-sized shapes like shells, rotini, or penne work best to capture sauce and cheese.

2. Can I use corn or flour tortillas?

Not for this particular skillet—serve tortillas on the side, or crush into chips for topping.

3. How do I prevent pasta from sticking?

Stir a few times during simmering, and keep heat low to avoid scorching.

4. Can I make this gluten‑free?

Yes—simply swap in your favorite gluten-free pasta. Confirm taco seasoning is gluten-free.

5. Can I add vegetables?

Absolutely—diced bell peppers, corn, zucchini, or spinach work well when added with broth.

6. Is this suitable for meal prep?

Yes—portion into meal containers and refrigerate; add fresh toppings before serving.

7. Can I make it dairy‑free?

Omit cheese and use dairy-free alternatives; add nutritional yeast for cheesy flavor.

8. What protein substitutes work?

Use ground turkey, chicken, or plant-based crumbles for lighter or vegetarian options.

9. Can I cook this in advance and reheat?

Yes—prep the meal ahead and finish with cheese and toppings when ready to serve.

10. Can leftovers be frozen?

Yes—freeze cooled leftovers in sealed containers up to three months.

Conclusion

The Cheesy Taco Pasta Skillet with Ground Beef combines beloved taco flavors with cheesy pasta in an easy, one-pan dinner solution. Quick to prepare, endlessly adaptable, and comforting every time, it’s sure to become a staple for busy weeknights.