Go Back
To make this cheesy taco pasta skillet, you will need: - 8 oz rotini pasta - 1 lb ground beef (or substitute with lean turkey) - 1 packet taco seasoning - 1 can (15 oz) diced tomatoes with green chilies - 1 cup beef broth (or vegetable broth for a vegetarian option) - 1 cup frozen corn - 1 cup shredded cheddar cheese - 1 cup shredded pepper jack cheese - 2 tablespoons olive oil - 1/2 cup red bell pepper, diced - 1/2 cup onion, diced - 2 cloves garlic, minced - 1/4 cup fresh cilantro, chopped (for garnish) - Salt and pepper to taste These simple ingredients come together for an easy meal. You can customize this dish to fit your taste. Some options include: - Sliced jalapeños for heat - Black beans for extra protein - Avocado for creaminess - Lime juice for brightness - Additional spices like cumin or paprika Feel free to mix and match these ingredients to create your perfect dish. This recipe serves 4-6 people. Here’s a rough breakdown of the nutrition per serving: - Calories: 470 - Protein: 30g - Carbohydrates: 42g - Fat: 24g - Fiber: 3g This meal offers a good balance of protein and carbs, making it filling and satisfying. {{ingredient_image_2}} Start by bringing a large pot of salted water to a boil. Add 8 oz of rotini pasta. Cook it for 7 to 8 minutes until it's al dente. Once done, drain the pasta and set it aside. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Once hot, add 1/2 cup diced onion, 1/2 cup diced red bell pepper, and 2 cloves of minced garlic. Sauté everything for 3 to 4 minutes. Stir occasionally until the veggies are soft and fragrant. Next, add 1 lb of ground beef or turkey to the skillet. Use a wooden spoon to break it up. Cook for 5 to 7 minutes or until the meat is browned. Season with salt and pepper to taste. Stir in 1 packet of taco seasoning, 1 can of diced tomatoes (with juices), and 1 cup of beef broth. Let it simmer for about 3 minutes to blend the flavors. Then, add 1 cup of frozen corn and the drained pasta. Toss everything together and cook for 2 to 3 more minutes, ensuring it's heated through. Lower the heat to a gentle simmer. Sprinkle both 1 cup of shredded cheddar cheese and 1 cup of shredded pepper jack cheese over the pasta. Cover the skillet and let it sit for 2 to 3 minutes. This will help the cheese melt and bubble nicely. To cook pasta just right, always watch the clock. Follow the package time for al dente. This means the pasta should be firm when you bite it. After cooking, drain it and do not rinse. Rinsing washes away the starch that helps sauce stick. If you want to save time, cook the pasta while you prepare the other ingredients. This keeps everything moving smoothly. Taco seasoning is key to this dish’s flavor. If you want more spice, add a pinch of cayenne or chili powder. To balance heat, mix in a dash of sugar. Taste as you go. If it feels bland, add salt or pepper. Fresh herbs, like cilantro, boost the flavor too. Feel free to experiment until you find your perfect blend. To clean your skillet easily, soak it right after use. Fill it with warm soapy water and let it sit. This helps loosen food stuck to the pan. Use a soft sponge to scrub gently. Avoid steel wool; it can scratch the surface. For tough spots, sprinkle baking soda and scrub lightly. Rinse well and dry to keep it in great shape. Pro Tips Cook Pasta Al Dente: Ensure the rotini pasta is cooked al dente for the perfect texture that holds up against the sauce and doesn't become mushy. Use Lean Meat: Opt for lean ground turkey instead of beef to create a lighter version while still enjoying great flavor. Add Extra Veggies: Feel free to incorporate more vegetables like zucchini or spinach to boost nutrition and add more flavor to your dish. Experiment with Cheeses: Mix different cheese varieties, such as gouda or mozzarella, to customize the flavor profile to your liking. {{image_4}} To make a vegetarian version, swap the ground beef with black beans or lentils. Use vegetable broth instead of beef broth. You can also add extra veggies like zucchini or mushrooms. These will bring more flavor and texture to the dish. The taco seasoning still works great, adding that spicy kick. If you need a gluten-free option, choose gluten-free rotini pasta. Many brands offer tasty gluten-free pasta that cooks just like regular pasta. Ensure your taco seasoning is gluten-free as well. This way, you can enjoy all the cheesy goodness without worrying about gluten. Feel free to switch up the meat! Ground turkey or chicken can be good substitutes. For a smoky flavor, try using chorizo. When it comes to cheese, mix it up with Monterey Jack or Gouda. Each cheese adds its own unique taste, making your dish even more exciting. After enjoying your Cheesy Taco Pasta, let any leftovers cool down. Place them in an airtight container. Make sure to seal it tightly. Store the container in the fridge. It will stay fresh for about three to four days. Label the container with the date. This helps you keep track of how long it’s been stored. When you're ready to eat, take out the leftovers. You can reheat them on the stove or in the microwave. If using the stove, add a splash of broth to keep it moist. Heat it on low, stirring often. If using the microwave, put it in a microwave-safe dish. Cover it loosely with a lid or microwave-safe wrap. Heat in short bursts, stirring in between, until it's warm. You can also freeze Cheesy Taco Pasta for later. First, let it cool completely. Then, place it in a freezer-safe container. Leave some space at the top because it will expand. Seal it tightly and label it with the date. This dish will last for about three months in the freezer. To thaw, move it to the fridge overnight before reheating. Yes, you can use any pasta you like. Rotini works well, but penne or shells are great too. Just make sure to adjust the cooking time based on the pasta type. Always cook it until it’s al dente for the best texture. You can use lean turkey, chicken, or even plant-based meat. Each option gives a unique flavor. You can also skip meat entirely and add beans for protein. This makes the dish vegetarian and still tasty. This Cheesy Taco Pasta stays fresh in the fridge for up to three days. Store it in an airtight container for best results. Just make sure it cools down before sealing. Yes, you can prepare it ahead of time. Cook the pasta and meat mixture, then store separately. Combine them when you're ready to serve. This saves time and makes dinner even easier on busy nights. This blog post showed you how to make cheesy taco pasta. We covered the key ingredients and cooking steps. I shared tips to avoid overcooked pasta and enhance flavors. You learned how to personalize the dish with options for vegetarian and gluten-free meals. Finally, we discussed storage and reheating. With these steps, you can enjoy a delicious and easy meal any time. Get cooking!

Cheesy Taco Pasta Skillet

A delicious and easy one-pan meal combining pasta, ground beef, and cheesy goodness with a taco flair.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Mexican
Servings 4

Ingredients
  

  • 8 oz rotini pasta
  • 1 lb ground beef (or substitute with lean turkey)
  • 1 packet taco seasoning
  • 15 oz diced tomatoes with green chilies
  • 1 cup beef broth (or vegetable broth for a vegetarian option)
  • 1 cup frozen corn
  • 1 cup shredded cheddar cheese
  • 1 cup shredded pepper jack cheese
  • 2 tablespoons olive oil
  • 1 2 red bell pepper, diced
  • 1 2 onion, diced
  • 2 cloves garlic, minced
  • 1 4 fresh cilantro, chopped (for garnish)
  • to taste salt and pepper

Instructions
 

  • Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to package instructions until al dente, about 7-8 minutes. Drain the pasta well and set aside.
  • In a large skillet, heat the olive oil over medium heat. Once hot, add the diced onion, red bell pepper, and minced garlic. Sauté for about 3-4 minutes until the vegetables are softened and fragrant.
  • Stir in the ground beef (or turkey) into the skillet. Cook, breaking it up with a wooden spoon, for 5-7 minutes or until the meat is browned throughout. Season with salt and pepper.
  • Mix in the taco seasoning, diced tomatoes (including all their juices), and beef (or vegetable) broth. Allow to simmer for approximately 3 minutes.
  • Stir in the frozen corn and the drained pasta into the skillet. Toss until well combined and continue cooking for an additional 2-3 minutes until heated throughout.
  • Lower the heat to a gentle simmer. Sprinkle both the cheddar and pepper jack cheese over the pasta mixture. Cover the skillet with a lid and let it sit for 2-3 minutes to melt the cheese.
  • Carefully remove the skillet from heat. Garnish with chopped cilantro before serving.

Notes

Serve directly from the skillet for an inviting feel. Garnish with extra cilantro and jalapeños for added color and spice.
Keyword cheesy, one-pan meal, pasta, skillet, taco