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- 8 oz rotini or penne pasta - 1 lb ground beef or turkey - 1 medium onion, diced - 2 cloves garlic, minced - 1 bell pepper (any color), diced - 1 cup diced tomatoes (canned or fresh) - 2 cups chicken broth - 1 cup corn (frozen or canned) For this Cheesy Taco Pasta Skillet, I love using rotini or penne. They hold the sauce well and make each bite flavorful. You can choose between ground beef or turkey based on your preference. Both work great! Dice a medium onion and a bell pepper to add sweetness and color. Fresh garlic gives a nice kick. For the base, use one cup of diced tomatoes and two cups of chicken broth. Add one cup of corn for crunch and sweetness. - 1 packet taco seasoning (about 1 oz) - Salt and pepper to taste The star of the show is a taco seasoning packet. It brings all the yummy taco flavors to your pasta. Season with salt and pepper to make it just right. - 1 cup shredded cheddar cheese - 1/2 cup sour cream - Fresh cilantro, chopped (for garnish) - Jalapeño slices (optional, for garnish) Finally, for toppings, you can't go wrong with one cup of shredded cheddar cheese. It melts beautifully and adds creaminess. A half cup of sour cream makes it rich and smooth. Finish it off with fresh cilantro for a burst of flavor. If you like heat, add jalapeño slices for a spicy kick. {{ingredient_image_1}} First, cook the ground beef or turkey in a large skillet over medium heat. Break it apart with a spatula. Cook it until the meat is brown and no longer pink. This should take about 5-7 minutes. Once cooked, drain any excess fat from the skillet. This helps keep the dish from being greasy. Next, add the diced onion and bell pepper to the skillet. Stir them in and sauté for about 3-4 minutes until they soften. Then, add the minced garlic and sauté for another minute. This will help release a nice flavor into the dish. Now it's time to bring everything together. Stir in the taco seasoning, diced tomatoes, chicken broth, and corn. Mix well and bring the mixture to a simmer. Once it's bubbling, add the pasta to the skillet. Stir to combine everything. Cover the skillet and reduce heat to medium-low. Let it cook for about 10-12 minutes, stirring occasionally to prevent the pasta from sticking. After the pasta is cooked, remove the skillet from the heat. Stir in the shredded cheddar cheese and sour cream. Keep stirring until the cheese melts and the mixture is creamy. Season with salt and pepper to taste. If you like, add some jalapeño slices for extra heat. Finally, garnish with fresh cilantro before serving. Enjoy your cheesy taco pasta skillet! To cook pasta just right, follow these steps. First, bring a large pot of water to a boil. Use about four quarts of water for every pound of pasta. Add a pinch of salt to the water. It helps the pasta taste better. Stir in the pasta once the water is bubbling. Cook for about 8 to 10 minutes for rotini or penne. Check the pasta a minute or two early. You want it al dente, which means it should be firm, not mushy. - Tip: Stir the pasta every few minutes. This keeps it from sticking together. Want to boost the flavor? Here are some ideas. Use garlic powder or onion powder for an extra kick. You can also add smoked paprika or chili powder for more warmth. If you love heat, try crushed red pepper flakes. They add spiciness without overpowering the dish. Fresh herbs like cilantro or parsley can make it bright and fresh. - Tip: Taste as you cook. Adjust spices to your liking. For a creamier dish, there are easy ways to achieve this. When you add cheese, make sure to stir it in well. This helps it melt evenly. You can also add more sour cream for extra creaminess. If you want a rich texture, try cream cheese or cream instead. Just melt it in with the cheese for a smooth mix. - Tip: Add some pasta water to the mix. It helps bind the sauce and pasta together. Pro Tips Use Fresh Ingredients: Whenever possible, opt for fresh vegetables and herbs to enhance the flavor of your dish. Cook Pasta Al Dente: For the best texture, cook the pasta until it's al dente. It will continue to cook slightly in the skillet after you add the cheese and sour cream. Customize Your Spice Level: Adjust the amount of taco seasoning and fresh jalapeños to suit your personal heat preference. Leftover Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop with a splash of chicken broth to restore creaminess. {{image_2}} You can easily make this dish vegetarian. Just swap the ground beef or turkey for plant-based proteins. Options like lentils, chickpeas, or crumbled tofu work well. Use the same taco seasoning packet for great flavor. This swap keeps the dish hearty and filling without meat. If you love heat, add spicy ingredients. Consider using a spicier taco seasoning or fresh jalapeños. You can also add red pepper flakes for extra kick. Adjust the amount based on your heat preference. This twist brings bold flavors to your meal. Get creative with your ingredients. Try different pasta shapes like fusilli or farfalle. Instead of bell pepper, use zucchini or mushrooms for a unique taste. You could even mix in black beans for added protein. These swaps keep the dish fun and exciting! To store your Cheesy Taco Pasta Skillet, let it cool first. Place it in an airtight container. This helps keep it fresh. Store it in the fridge for up to three days. Make sure to label the container with the date. This way, you know when to eat it by. When you reheat, the goal is to keep it creamy. I suggest using a skillet. Heat it over medium-low heat. Add a splash of chicken broth or water to help with moisture. Stir often to heat evenly. You can also use the microwave. Place it in a microwave-safe bowl, cover it, and heat in 30-second bursts. Stir between each burst for even heating. You can freeze Cheesy Taco Pasta Skillet too. First, let it cool completely. Transfer it to a freezer-safe container. It can stay good for up to three months. To thaw, place it in the fridge overnight. Reheat it in a skillet or microwave as mentioned. If you want it creamier, add a bit of sour cream or cheese while reheating. Yes, you can use other types of pasta. I love rotini and penne, but you can try elbow macaroni, farfalle, or fusilli. Just make sure the pasta can cook well in the skillet. Follow the same cooking time as listed in the recipe. You want it al dente, so don’t overcook it. To make this dish dairy-free, swap out cheese and sour cream with alternatives. For cheese, try using vegan cheese shreds made from nuts or soy. You can also use cashew cream or coconut yogurt instead of sour cream. These options give you a creamy texture without dairy. Many sides go well with Cheesy Taco Pasta Skillet. You can serve simple green salad with a light vinaigrette. Tortilla chips with salsa or guacamole are also great. If you want something warm, a side of black beans works well too. These sides add flavor and balance to your meal. This Cheesy Taco Pasta Skillet is easy and fun to make. You learned about the best ingredients, like pasta, proteins, and fresh veggies. We discussed how to cook everything step-by-step, including tips for creamy and flavorful results. You can even try fun variations to suit your taste. Now, it’s your turn. Get cooking and enjoy a tasty meal that's simple and satisfying!

Cheesy Taco Pasta Skillet

A delicious one-pan meal combining pasta, ground meat, and cheesy taco flavors.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 500 kcal

Ingredients
  

  • 8 oz rotini or penne pasta
  • 1 lb ground beef or turkey
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 packet taco seasoning (about 1 oz)
  • 1 cup diced tomatoes (canned or fresh)
  • 2 cups chicken broth
  • 1 cup corn (frozen or canned)
  • 1 cup shredded cheddar cheese
  • 1 2 sour cream
  • 1 bell pepper any color, diced
  • to taste salt and pepper
  • for garnish fresh cilantro, chopped
  • optional jalapeño slices

Instructions
 

  • In a large skillet, cook the ground beef or turkey over medium heat until browned, breaking it apart with a spatula. Drain any excess fat.
  • Add the diced onion and bell pepper to the skillet. Sauté for 3-4 minutes until softened, then add the minced garlic and sauté for another minute until fragrant.
  • Stir in the taco seasoning, diced tomatoes, chicken broth, and corn. Bring the mixture to a simmer.
  • Add the pasta to the skillet, stirring to combine. Cover and reduce heat to medium-low, allowing the pasta to cook for 10-12 minutes or until al dente, stirring occasionally to prevent sticking.
  • Once the pasta is cooked, remove the skillet from heat. Stir in the shredded cheddar cheese and sour cream until fully melted and creamy.
  • Season with salt and pepper to taste. If you like it spicy, feel free to add some jalapeño slices.
  • Garnish with fresh cilantro before serving.

Notes

Feel free to add more vegetables or adjust the spice level to your liking.
Keyword cheesy, pasta, skillet, taco