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40 min
|
easy
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.
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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.
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.
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.
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.
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.
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.
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.
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.
| 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.
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.
Post your review and pictures below! ⬇︎ Thanks for your review!
Patricia, Winnipeg: This was super and quick. We thought that it was full of flavor and so easy.
: Glad you found it flavorful and easy, Patricia!
Patrick Gibson, Toronto: I made this with elbow macaroni (you may need a little extra broth since it soaks up more). 🌮 My family loved it! It even reheated good in the microwave. This is going in the easy, fast, good recipes book.
: Glad it worked with elbows, Patrick, and reheated well!
Robert Grant: Made this pretty much as written, but swapped in a green bell pepper since that is what I had. I went a little lighter on the bouillon because my taco seasoning was already salty, then just adjusted at the end. Turned out super cheesy and flavorful, and the one-skillet cleanup was a huge win on a busy night. Everyone went back for seconds, definitely adding this to the regular rotation!
: Love hearing that, Robert!
Please post your feedback and pictures here. We’d love to hear from you!
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