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To make this tasty dish, gather these main ingredients: - 1 lb ground beef - 8 oz elbow macaroni - 1 small onion, diced - 2 cloves garlic, minced - 1 packet taco seasoning (or homemade) - 1 can (15 oz) diced tomatoes with green chiles - 2 cups beef broth - 1 cup corn (canned or frozen) - 1 cup shredded cheddar cheese - 2 tablespoons olive oil - Salt and pepper to taste These ingredients blend well. The ground beef gives it depth. The elbow macaroni adds a nice bite. Taco seasoning brings a great flavor. Tomatoes and corn add freshness and texture. To make your dish pop, consider these optional garnishes: - Fresh cilantro, chopped - Sour cream - Sliced jalapeños - Avocado slices These garnishes add color and flavor. They also let each person customize their meal. A dollop of sour cream can cool the spice. Fresh cilantro adds a bright note. Here are some tools you will need: - Large skillet - Wooden spoon or spatula - Measuring cups and spoons - Knife and cutting board Having the right tools makes cooking easier. A large skillet helps cook everything evenly. A good knife is key for chopping onions and garlic. A wooden spoon helps mix without scratching your skillet. {{ingredient_image_1}} 1. Gather all your ingredients. This makes cooking easier and faster. 2. Dice the onion and mince the garlic. Set them aside for later. 3. If you use frozen corn, let it thaw. Canned corn is ready to go. 4. Measure out the beef broth and taco seasoning. This keeps things organized. 1. Heat 2 tablespoons of olive oil in a large skillet over medium heat. 2. Add the diced onion and minced garlic. Sauté for 3-4 minutes until soft. 3. Add 1 pound of ground beef. Break it up with a spoon and cook. 4. Cook until the beef is browned, about 5-7 minutes. Drain any excess fat. 5. Stir in the taco seasoning. Cook for 1-2 minutes to blend flavors well. 6. Pour in one can of diced tomatoes with green chiles and beef broth. 7. Bring the mixture to a simmer. This helps blend all the flavors. 8. Add 8 oz of elbow macaroni. Stir well and cover the skillet. 9. Simmer for 10-12 minutes, stirring occasionally. This cooks the pasta. 10. When the pasta is al dente, mix in 1 cup of corn and 1 cup of shredded cheddar cheese. 11. Stir until the cheese melts and everything is combined. 12. Season with salt and pepper to taste. Adjust as you like. 13. Remove from heat. Garnish with chopped cilantro for a fresh touch. Serve the Beef Taco Pasta Skillet hot. It’s great on its own or with a side salad. You can also top it with more cheese, sour cream, or avocado. Enjoy! To make your Beef Taco Pasta Skillet shine, use quality taco seasoning. You can buy it or make your own. Mixing spices like cumin, chili powder, and paprika gives great flavor. When you sauté the onion and garlic, let them cook until soft. This adds a deep taste to your dish. Don't rush this step. Use fresh diced tomatoes with green chiles for extra zest. The liquid from the tomatoes adds depth. Adding cheese at the end makes everything creamy and rich. Stir it in until it melts for a lovely texture. Start by preparing all your ingredients before cooking. Chop the onion and garlic, measure the broth, and set everything out. This makes cooking smoother. When browning the beef, break it into small pieces for even cooking. If you see too much grease, carefully drain it. Always taste your dish as you go. This helps you adjust the seasoning. Keep an eye on the pasta. Stir it often to prevent sticking. If it seems dry, add a splash of broth. One common mistake is not cooking the pasta long enough. It should be al dente, not mushy. Another mistake is not using enough seasoning. Taste your dish and add salt and pepper as needed. Make sure to stir in the cheese well to avoid clumps. Don’t skip the cilantro at the end. It adds a fresh taste that brightens the dish. Finally, avoid overcrowding the skillet. If it feels too full, cook in batches for better results. Pro Tips Use Lean Ground Beef: Opt for 80/20 lean-to-fat ratio ground beef to keep the dish flavorful without being overly greasy. Homemade Taco Seasoning: For a fresher taste, consider making your own taco seasoning using chili powder, cumin, garlic powder, and paprika. Adjust Pasta Cooking Time: Keep an eye on the pasta as it cooks; you want it al dente to prevent it from becoming mushy when mixed with the sauce. Add Extra Veggies: Enhance nutrition by incorporating bell peppers, zucchini, or spinach into the skillet along with the onions and garlic. {{image_2}} You can swap out ingredients to fit your taste. Instead of ground beef, try ground turkey or chicken. Both options give a lighter flavor. If you want a richer taste, use chorizo. For the cheese, feel free to use Monterey Jack or pepper jack. They melt beautifully and add a nice kick. You can also replace elbow macaroni with penne or rotini. Each pasta shape offers a fun twist to the dish. For a vegetarian version, skip the beef and add black beans or lentils. Both are great protein sources. You can also add more veggies. Chopped bell peppers, zucchini, or mushrooms work well. Use vegetable broth instead of beef broth to keep the flavor rich. This way, you still enjoy a hearty meal without meat. While elbow macaroni shines in this dish, many pasta types fit well. Try fusilli for a fun spiral shape. Shells can hold onto the sauce nicely, too. Even spaghetti can work in a pinch. Just break it into smaller pieces before cooking. Each type brings its unique texture, making the meal exciting every time. To store leftovers, let the beef taco pasta cool down first. Place it in an airtight container. I like to use glass containers, as they keep food fresh. You can keep it in the fridge for up to three days. If you want to keep it longer, consider freezing it. To freeze beef taco pasta, pack it in freezer-safe bags or containers. Make sure to remove as much air as possible. Label the bags with the date. You can freeze it for up to three months. When ready to eat, thaw it in the fridge overnight before reheating. When reheating, you have a few options. You can use the microwave or the stovetop. If using the microwave, heat it in short bursts, stirring in between. For the stovetop, add a splash of beef broth to keep it moist. Heat on low until warm. Enjoy the great flavors again! You can use ground turkey or chicken instead of ground beef. They are leaner options and still give great flavor. For a plant-based choice, try lentils or black beans. Both add protein and texture. When using beans, adjust the cooking time since they are already cooked. Yes, you can make this dish ahead of time. Cook it fully and let it cool down. Once cool, store it in an airtight container. It stays fresh in the fridge for about three days. When ready to eat, reheat it on the stove or in the microwave until hot. To change the spice level, use mild taco seasoning for less heat. You can also add fresh peppers or jalapeños for a kick. For milder flavors, skip the diced tomatoes with chiles. Taste the dish during cooking, and adjust the spices to suit your taste. You’ve learned how to make a tasty Beef Taco Pasta Skillet. I covered the main ingredients, kitchen tools, and detailed steps for prep and cooking. You got tips for flavor and common mistakes to avoid. I also shared fun variations and storage info. This dish is simple and satisfying. Don’t hesitate to try new ingredients or make it your own. Enjoy every bite!

Beef Taco Pasta Skillet

A delicious one-pan meal combining beef, pasta, and taco flavors.
Print Recipe Pin Recipe
Course Main Course
Cuisine Mexican
Servings 4
Calories 500 kcal

Ingredients
  

  • 1 lb ground beef
  • 8 oz elbow macaroni
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 packet taco seasoning
  • 15 oz diced tomatoes with green chiles
  • 2 cups beef broth
  • 1 cup corn
  • 1 cup shredded cheddar cheese
  • 2 tablespoons olive oil
  • Fresh cilantro, chopped (for garnish)
  • Salt and pepper to taste

Instructions
 

  • Heat olive oil in a large skillet over medium heat. Add the diced onion and minced garlic, sautéing until the onion becomes translucent, about 3-4 minutes.
  • Add the ground beef to the skillet, breaking it up with a spoon. Cook until browned and fully cooked, about 5-7 minutes. Drain excess fat if necessary.
  • Stir in the taco seasoning and cook for 1-2 minutes to allow the spices to bloom.
  • Pour in the diced tomatoes (with their juice) and the beef broth, bringing the mixture to a simmer.
  • Add the elbow macaroni and stir to combine. Cover the skillet and let it simmer for 10-12 minutes, stirring occasionally, until the pasta is al dente and the liquid is mostly absorbed.
  • Once the pasta is cooked, mix in the corn and shredded cheddar cheese. Stir until the cheese is melted and everything is evenly combined.
  • Season with salt and pepper to taste.
  • Remove from heat, garnish with chopped cilantro, and serve hot.

Notes

Garnish with fresh cilantro for added flavor.
Keyword beef, pasta, skillet, taco