top of page

Taco Skillet Pasta

Updated: Jul 23


taco skillet pasta

A Fiesta For Your Tastebuds Difficulty: ★★★★★ Required Patience: ★★★★★


One of my culinary cyber skills is being able to quickly find recipes for ingredients I have on hand. In fact, you likely have the ingredients for this taco skillet pasta in your kitchen at this very moment! Because taco skillet pasta is so flexible and a tasty pin on Tex-Mex-inspired comfort food, it makes regular appearances at my family's table.

Time To Prepare:

About 5-10 minutes to prepare and 30 minutes for time in the skillet. Recipe Tips:

  • This taco skillet pasta recipe is incredibly flexible. Have fun using your favorite taco seasoning - even some diced jalapeños - to dial up the spicy heat. Our friend Rebecca suggested using medium-sized shell macaroni pasta, which we're making next - we think they will look like mini tacos!

  • You can adjust this recipe to make it lower carb. When I do, my secret pasta weapon is Pete's Pasta, which comes in elbow, penne, and rotini options that work well in this skillet creation. Ground beef, beef broth, taco seasoning, cheese, and sour cream are all low-carb ingredients, so get ready for seconds!If using Pete's Pasta, I've noticed it cooks longer than standard carby pasta. I'll boil the pasta ahead of time in beef broth for about 15 minutes then add it to this dish (versus the uncooked pasta). Your ultimate goal is a non-mushy pasta.


  • Taco skillet pasta pairs well with a garden salad. Leftovers refrigerate well, and they can be quickly reheated in the microwave.

Taco Skillet Pasta Ingredients: 1 Pound  |  Ground Beef (Ground Chicken or Ground Turkey)

1  |  White Onion, Chopped 3 Cloves  |  Garlic, Minced

1 Ounce Packet  |  Taco Seasoning (McCormick Hot Taco Is A Household Staple)

2 Cups  |  Beef Broth

1 ½ - 2 Cups  |  Uncooked Pasta (Elbows, Shells, Rotini, or Penne)

1-2 Cups  |  Cheddar Cheese, Shredded (Or Monterey Jack or Oaxaca) To Garnish  |  Sour Cream (or Mexican Crema)

To Garnish  |  Green Onions, Chopped (Or Cilantro)


taco skillet pasta

How To Make Taco Skillet Pasta: 1. Prepare your chopped or minced ingredients and set them aside (white onion, garlic, cheese, and green onions). 2. Heat a large skillet over medium-high heat. Add the ground beef and onion and cook, stirring often, until the beef is browned and the onion has softened (about 6-7 minutes). 3. Add the garlic and the taco seasoning and cook for 1 minute. Be careful not to burn the garlic - it only needs a little time.


4. Add the RO*TEL with all of its juice and the beef broth and stir well. Bring to a simmer. 5. Add your chosen uncooked pasta and combine well.


6. Cover the skillet and simmer until the pasta is tender and it has soaked up most of the broth (about 20 minutes), stirring every 4-5 minutes.


7. Reduce heat to low (TURN THE HEAT OFF?) and sprinkle the shredded cheese on top. Cover and let things rest until the cheese melts. 8. Plate (or bowl) your skillet taco pasta and top with sour cream and the green onions. Yield: 4-8 servings

Joe Paul Reider, Home Style Austin Founder

Joe Paul Reider


Home Style Austin Founder

Austin Realtor® Central Metro Realty

Email: HomeStyleAustin@gmail.com Mobile: 512-222-3302




 
 
 

Comments

bottom of page