Looking for a quick and satisfying dinner? This 20-Minute Taco Pasta Skillet brings together the best of tacos and pasta in one easy, cheesy dish. It’s perfect for busy weeknights and a guaranteed family favorite!
Key Ingredients & Substitutions:
- Ground Beef: You can easily swap this for ground turkey or even a plant-based crumble.
- Taco Seasoning: Store-bought works great, or mix your own for custom flavor.
- Chicken Broth: Vegetable broth is a fine substitute if you prefer.
- Pasta: Elbow macaroni or small shells are ideal, but any small pasta shape will do.
- Cheese: Cheddar or a Mexican blend melts beautifully, but use your favorite shreddable cheese.
Ingredients:
- 1 tablespoon olive oil
- 1 pound ground beef (80/20 lean)
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 packet (1 ounce) taco seasoning
- 1 (15 ounce) can tomato sauce
- 2 ½ cups chicken broth
- 8 ounces uncooked small pasta (like elbow macaroni or shells)
- 1 cup shredded cheddar cheese
- ½ cup corn (canned or frozen)
- ½ cup black beans, rinsed and drained
- Optional toppings: sour cream, fresh cilantro, diced tomatoes, sliced green onions
How Much Time Will You Need?
- Prep time: 5 minutes
- Cook time: 15-20 minutes
- Total time: 20-25 minutes
- Servings: 4-6
Step-by-Step Instructions:
1. Brown the Beef and Sauté Aromatics
Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until no longer pink. Drain any excess grease. Stir in the chopped onion and cook until softened, about 3-5 minutes. Add the minced garlic and cook for another minute until fragrant.
2. Add Seasoning and Liquids
Stir in the taco seasoning, tomato sauce, and chicken broth. Make sure to scrape up any browned bits from the bottom of the skillet – this adds extra flavor! Bring the mixture to a gentle simmer.
3. Cook the Pasta
Add the uncooked pasta to the skillet, stirring to make sure it’s fully submerged in the liquid. Cover the skillet and reduce heat to medium-low. Simmer for 10-12 minutes, or until the pasta is tender and most of the liquid has been absorbed, stirring occasionally to prevent sticking.
4. Stir in Veggies and Cheese
Once the pasta is cooked, stir in the corn and black beans. Cook for another 2-3 minutes, just until heated through. Remove the skillet from the heat and sprinkle the shredded cheese over the top. Cover for 2-3 minutes to allow the cheese to melt and become gooey.
5. Serve and Enjoy
Uncover the skillet and give it a gentle stir to incorporate the melted cheese. Ladle the hot taco pasta into bowls. Top with your favorite taco fixings like sour cream, fresh cilantro, diced tomatoes, or green onions, and enjoy your delicious 20-Minute Taco Pasta Skillet!
Storage Instructions:
Leftover taco pasta can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply warm in the microwave or on the stovetop over medium heat until heated through, adding a splash of broth or water if it seems too dry.
Frequently Asked Questions (FAQ):
Can I make this a vegetarian taco pasta?
Absolutely! Just swap the ground beef for plant-based crumbles or extra black beans and corn.
What kind of pasta works best for this skillet?
Small pasta shapes like elbow macaroni, shells, or rotini are ideal as they cook quickly and absorb the flavors well.
Can I add more vegetables?
Yes, feel free to add diced bell peppers, zucchini, or even a handful of spinach during the last few minutes of cooking.
My pasta is still hard, but the liquid is gone. What should I do?
Add another ½ cup of chicken broth or water, cover, and continue to simmer until the pasta is tender.
Can I make this ahead of time?
While best served fresh, you can cook the beef and sauce ahead of time and store it. Then, add the pasta and finish the dish when you’re ready to eat.
Is this dish spicy?
The spice level depends on your taco seasoning. Use a mild one for less heat, or a medium/hot one if you like a kick!