This super tasty taco skillet, is full of ground beef, pasta and heaps of cheesy flavor!
With just a handful of ingredients, this creamy pasta dish is a family favorite. In less than 30 minutes, plates will be piled high with piping hot cheesy goodness!
Easy One-Pot Meal
This meal is made in just one pot meaning that both cooking and cleanup are so simple.
This skillet can be easily modified to suit any family’s preferences. There’s no need to make a trip to the store, just grab a few ingredients from the cupboard, and get cooking!
The fact that it tastes like delicious homemade tacos with none of the fuss makes it even better.
Ingredients & Variations
GROUND BEEF Beef can be easily subbed out for ground turkey or chicken. For a vegetarian version, just cook up some lentils to add instead of meat! Season with taco seasoning.
CHEESE Velveeta cheese is one of those that adds creamy comfort to meals! If you don’t have (or want to use) Velveeta, add in some cream cheese and handful of any other favorites like cheddar, nacho, jalapeno jack, or marble.
SALSA Salsa pulls the whole thing together, and eliminates the need to cut onions! Use your favorite store-bought salsa or try this homemade salsa or a can or drained tomatoes with chilis (like Rotel).
PASTA This taco skillet recipe calls for pasta and any medium pasta will do! I love the way the cheese clings in the spirals of rotini so it’s my first choice in this recipe.
How to Make a Cheesy Taco Skillet
There are just a few steps to this (and only one pan needed).
- Brown the meat and drain any fat.
- Add the seasonings, pasta, water and salsa. Simmer until pasta is tender (no need to drain).
- Stir in the cheese until melted and creamy.
That’s all there is to it. For extra flavor, sprinkle with your favorite taco toppings!
Tips for a Perfect Pasta Skillet
Skillets always taste great, but we got some tips that make sure it’s perfect!
- I use lean ground beef in this recipe (80/20). Be sure to drain any fat before adding the pasta.
- The pasta cooks with the beef in water and salsa and there is no need to drain.
- You may need to add a bit more water, you want it to be a little bit saucy before adding the Velveeta.
- Vegetables can be added in the last little bit of cooking the pasta. Peppers and corn are great in this recipe.
- Cube the cheese to make melting easier. If substituting the Velveeta, add in some cream cheese for a creamy sauce along with some shredded cheeses for flavor.
For leftovers, seal in an airtight container and refrigerate for up to four days, or freeze for up to 3 months. Defrost overnight, and serve with biscuits, cheesy breadsticks, or inside taco shells!
Easy Pasta Skillet Recipes
- Cheesy Skillet Lasagna – the best shortcut lasagna recipe
- Beef Taco Pasta Skillet – a fiesta of flavors!
- Chili Mac Skillet – 30 min meal!
- Creamy Tomato Chicken Pasta – easy weeknight meal
- Easy Lasagna – made in a skillet!
- Fusilli with Meat Sauce – quick & easy to prepare
Did you love this Cheesy Taco Skillet? Be sure to leave a rating and a comment below!
Cheesy Taco Skillet
Equipment
Ingredients
- 1 pound lean ground beef
- 2 tablespoons taco seasoning
- 2 ¾ cups water
- ¾ cup salsa
- 3 ½ cups medium pasta such as penne or rotini, uncooked
- 8 ounces Velveeta cheese cut into ½-inch cubes
Instructions
- Brown ground beef until no pink remains. Drain fat.
- Stir in taco seasoning.
- Add water, salsa, and pasta. Bring to a boil reduce heat and cover.
- Simmer 10 minutes or until pasta is tender adding more water if needed.
- Once pasta is tender, add cheese and stir until smooth and creamy.
Notes
- I use lean ground beef in this recipe (80/20). Be sure to drain any fat before adding the pasta.
- The pasta cooks with the beef in water and salsa and there is no need to drain.
- You may need to add a bit more water, you want it to be a little bit saucy before adding the Velveeta.
- Vegetables can be added in the last little bit of cooking the pasta. Peppers and corn are great in this recipe.
- Cube the cheese to make melting easier. If substituting the Velveeta, add in some cream cheese for a creamy sauce along with some shredded cheeses for flavor.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dinner
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This was tasty. I made a few changes. I used green chili salsa instead of red, added 15 ounce cans of red beans, while corn, and diced tomatoes. I checked the freezer but no beef but it was very tasty without it. I had wanted to crumble corn chips on top but I was out, so I had fresh leftover corn bread which I crumbled on top. Delish!