Taco Ground Beef Pasta Skillet
40 min
|
easy
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 15 min | 25 min | 40 min |
Introduction
This taco ground beef pasta skillet is a cozy, one-pan mashup of cheesy pasta and your favorite taco night flavors.
It’s packed with tender pasta shells, seasoned beef, and melty cheddar and Monterey Jack for the ultimate comfort-food dinner.
Everything cooks in one skillet, so it’s perfect for busy weeknights, easy cleanup, and happy, well-fed kids and adults.
Ingredients (4 servings)
Ingredients for the Pasta
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How to Make Taco Ground Beef Pasta Skillet
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Prep the ingredients
Dice the onion and red bell pepper, and mince the garlic so everything is ready before you start cooking.
Measure out the taco seasoning, smoked paprika, bouillon powder, tomato paste, broth, crushed tomatoes, and cheeses.
-
Brown the ground beef
Heat a large deep skillet over medium-high heat and add the ground beef.
Cook, breaking it apart with a spatula, until browned and no pink remains, about 5 to 7 minutes.
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Add onion, pepper, and garlic
Stir in the diced onion and red bell pepper, and cook until softened, about 3 to 4 minutes.
Add the minced garlic and cook just until fragrant, about 30 seconds, so it does not burn.
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Season the beef mixture
Sprinkle in the taco seasoning, smoked paprika, and beef bouillon powder, and stir until the meat is well coated.
Stir in the tomato paste and let it cook for a minute to caramelize slightly and deepen the flavor.
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Add liquids and pasta
Pour in the beef broth and crushed tomatoes, then stir to combine and scrape up any browned bits from the pan.
Stir in the pasta shells, salt, and black pepper, making sure the pasta is mostly submerged in the liquid.
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Simmer until the pasta is tender
Bring the mixture to a gentle boil, then reduce the heat to medium-low and cover the skillet with a lid.
Cook, stirring every few minutes, until the pasta is tender and sauce is thickened, about 12 to 15 minutes.
If the skillet looks dry before the pasta is done, add a splash of broth or water and stir.
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Add cheese and finish
Once the pasta is cooked, turn off the heat and sprinkle the cheddar and Monterey Jack over the top.
Cover the skillet again for a few minutes so the cheese melts into a creamy, stretchy layer.
Taste and adjust the salt and pepper, then serve hot straight from the skillet.
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Serve and garnish
Spoon the cheesy pasta into bowls and garnish with your favorite taco toppings, like green onion or chopped cilantro.
Add a dollop of sour cream or a few jalapeño slices if you like some extra richness or heat.
Substitutions
- Use ground turkey instead of ground beef
- Swap the ground beef for ground turkey to lighten the skillet while keeping the same taco-style flavor profile. Use a little olive oil when browning, since turkey has less fat and can dry out faster.
- Use chicken broth instead of beef broth
- Chicken broth works well if you do not have beef broth, and it keeps the sauce savory and flavorful. Keep the bouillon powder the same, or reduce slightly if you are sensitive to salt.
- Use any short pasta instead of medium shells
- Elbow macaroni, penne, rotini, or fusilli all cook well in the skillet and hold the creamy sauce. Check for doneness a few minutes early, since different shapes can cook at slightly different speeds.
Tips
- Toast the spices for deeper flavor
- Let the taco seasoning and paprika cook in the fat for a minute to wake them up and add richness.
- Control the salt carefully
- Bouillon, broth, taco seasoning, and cheese all contain salt, so add only a little extra, then taste and adjust.
- Use a wide skillet for even cooking
- A wide, heavy skillet lets the pasta sit in the liquid evenly, so it cooks faster and avoids mushy spots.
- Grate your own cheese
- Hand-grated cheese melts smoother than bagged shreds, which often contain starches that stop them from melting as nicely.
- Loosen leftovers with a splash of liquid
- When reheating, stir in a tablespoon or two of broth or water to bring back a silky, saucy texture.
Nutrition Facts *
| Energy | 861 | kcal |
|---|---|---|
| Protein | 41 | g |
| Total Fat | 47 | g |
| Carbohydrates | 65 | g |
| Dietary Fiber | 6 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My pasta is cooked but there is still a lot of liquid; what should I do?
- Leave the lid off and let the skillet simmer for a few extra minutes so the sauce can reduce. Stir often to keep the pasta from sticking to the bottom while the liquid cooks down.
- The pasta is still firm but my skillet looks dry; how can I fix it?
- Add a splash of broth or water, stir well, then cover and cook a few more minutes. Keep checking every couple minutes until the pasta is tender but not mushy.
- Can I make this ahead for meal prep?
- Yes, this skillet keeps well in the fridge for up to four days in an airtight container. Reheat gently on the stove with a splash of liquid, or warm in the microwave, stirring halfway.
- Can I add extra vegetables to this pasta?
- You can stir in corn, black beans, or zucchini when you add the bell pepper for more color and nutrition. If the skillet feels crowded, add a small extra splash of broth so the pasta still cooks evenly.
- How can I make this spicier?
- Use a spicy taco seasoning, add a pinch of cayenne, or stir in diced jalapeños with the onion and pepper. You can also top each serving with hot sauce or crushed red pepper flakes.
Serving Suggestions
This taco ground beef pasta skillet brings all the comfort of creamy pasta with the fun flair of taco night.
Pair it with a crisp green salad and lime wedges, or add crushed tortilla chips on top for crunch.
For a crowd-pleasing twist, serve it in bowls and let everyone add their favorite taco-style toppings.
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