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One-Pot Cheesy Taco Pasta Skillet

Close-up shot of creamy elbow macaroni mixed with seasoned ground beef and melted cheddar cheese in a skillet, showing the finished taco pasta.
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Make this satisfying, cheesy taco pasta in a single skillet for quick weeknight dinners and minimal cleanup. This recipe delivers bold Tex-Mex flavor fast.

Ingredients

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  • 1 pound ground beef
  • 1 medium onion, chopped
  • 1 packet (1 ounce) taco seasoning
  • 4 cups water or low-sodium broth
  • 1 (10 ounce) can diced tomatoes and green chilies, undrained
  • 8 ounces elbow macaroni or small pasta shape
  • 1 cup milk
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup shredded Monterey Jack cheese
  • Salt and pepper to taste

Instructions

  1. Brown the ground beef and chopped onion in a large, deep skillet or pot over medium-high heat. Drain off any excess grease.
  2. Stir in the taco seasoning and cook for 1 minute until fragrant.
  3. Pour in the water or broth, diced tomatoes with green chilies, and uncooked pasta. Bring the mixture to a boil.
  4. Once boiling, reduce the heat to medium-low, cover the skillet, and simmer for 10 to 12 minutes, stirring occasionally to prevent the pasta from sticking to the bottom.
  5. Remove the lid. Stir in the milk and continue to cook, uncovered, for about 3 to 5 minutes, stirring constantly until the sauce thickens slightly and the pasta is tender.
  6. Remove the skillet from the heat. Stir in the cheddar cheese and Monterey Jack cheese until fully melted and creamy.
  7. Taste and add salt and pepper as needed. Serve immediately for a fast weeknight comfort food experience.

Notes

  • For a creamier texture, use whole milk or half-and-half instead of regular milk.
  • If you prefer less liquid, reduce the water or broth by 1/2 cup.
  • Add 1/2 cup of frozen corn during the last 5 minutes of simmering for extra vegetables.

Nutrition

Find it online: https://fooddexterity.com/taco-pasta-one-pot-cheesy-skillet-recipe/