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Easy Taco Pasta

A cheesy, taco-flavored pasta packed with seasoned beef, melty cheddar, and topped with fresh toppings for a family-friendly dinner.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 6 servings
Calories: 433kcal
Author: Lucy Brewer

Ingredients

  • 1 pound ground beef
  • 1 small onion, finely chopped
  • 1 tablespoon chilli powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1 14.5 ounce can diced tomatoes, undrained
  • 1 4 ounce can diced green chiles, undrained
  • 3 cups beef broth
  • 8 ounces short pasta (Cavatappi, shells, rotini, farfalle)
  • 1 cup shredded Cheddar cheese

Optional toppings:

  • Fresh diced tomatoes
  • Red onion
  • Avocado
  • Fresh cilantro
  • Sour cream
  • Jalapeno

Instructions

  • In a large skillet, cook 1 pound ground beef over medium-high heat until it's browned and no longer pink. Break it apart with a wooden spoon or meat chopper as it cooks. Drain any excess fat if necessary.
    A cast iron skillet with cooked ground beef and onions sits on a marble countertop surrounded by grated cheese, macaroni, canned tomatoes, chopped chilies, and spices.
  • Add 1 small onion, finely chopped to the skillet and sauté for a few minutes until the onion is softened.
  • Sprinkle 1 tablespoon chilli powder, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon cumin and 1 teaspoon salt over the meat and onions. Stir to combine and cook for an additional minute.
    Cast iron skillet with cooked ground beef, onions, and seasonings on a marble counter, surrounded by shredded cheese, macaroni, canned tomatoes, green chiles, and a striped towel.
  • Add 1 14.5 ounce can diced tomatoes, undrained, 1 4 ounce can diced green chiles, undrained, 3 cups beef broth, and 8 ounces short pasta (Cavatappi, shells, rotini, farfalle) to the skillet. Stir everything together.
    A skillet filled with macaroni, ground beef, tomatoes, and sauce sits on a marble surface with a wooden spoon, grated cheese, and cilantro nearby.
  • Bring the mixture to a low boil, then reduce the heat to medium-low. Submerge the pasta as much as possible. Cover the skillet and let it simmer for about 10-12 minutes, or until the pasta is tender and most of the liquid is absorbed. Stir occasionally to prevent sticking.
    A cast iron skillet filled with cooked pasta, ground meat, and diced tomatoes is surrounded by bowls of sour cream, chopped onions, cilantro, tomato, jalapeño, and an avocado half.
  • Once the pasta is cooked, remove the skillet from the heat and sprinkle 1 cup shredded Cheddar cheese on top. Cover the skillet again and let it sit for a few minutes to melt the cheese. Then stir in the cheese.
    A skillet filled with cheesy pasta mixed with ground beef and vegetables, surrounded by small bowls of chopped cilantro, red onion, tomato, avocado, and sour cream on a marble countertop.
  • Garnish with red onion, avocado, fresh diced tomatoes, jalapeno, and cilantro if desired.
    A cast iron skillet with macaroni, ground meat, tomatoes, avocado, cilantro, and jalapeño slices, surrounded by small bowls of chopped toppings on a white countertop.

Notes

  • The recipe calls for a can of diced tomatoes and a can of green chiles. If preferred, you can use 1 can of Rotel instead.
  • For the creamiest texture, I recommend shredding the cheese from a block. Pre-packaged, store-bought shredded cheese may not melt as smoothly.
  • The liquid may not be fully absorbed after cooking; however, it will thicken upon standing. Give it 5 minutes or so off the heat, and it will be perfect.
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