Beef Taco Pasta Skillet

$- 1 lb ground beef - 8 oz elbow macaroni - 1 small onion, finely diced - 2 cloves garlic, minced - 1 packet of taco seasoning (or use a homemade blend) - 1 can (15 oz) diced tomatoes with green chiles - 2 cups beef broth - 1 cup corn (canned or frozen) - 1 cup shredded cheddar cheese - 2 tablespoons olive oil - Fresh cilantro, chopped (for garnish) - Salt and pepper, to taste Using fresh ingredients makes a big difference in taste. I recommend fresh garlic and onion for a great base. The taco seasoning boosts flavor, but you can make your own if you want. Mix chili powder, cumin, and paprika to create a nice blend. The beef broth adds richness to the dish. You can use low-sodium broth if you prefer less salt. Diced tomatoes with green chiles bring heat and flavor. Adjust the amount based on your spice level. For a cheesy finish, use a good quality cheddar. It melts well and adds creaminess. Fresh cilantro at the end gives a fresh touch. You can swap ground beef for ground turkey or chicken. These options still keep it hearty but are leaner. If you want a meatless version, try black beans or lentils instead. For pasta, try shells or penne if you don't have elbow macaroni. Use vegetable broth instead of beef broth for a vegetarian option. You can also mix in different vegetables like bell peppers or zucchini for extra nutrients. These substitutions help customize the dish to your taste and dietary needs. Enjoy experimenting! {{ingredient_image_2}} Start by gathering all your ingredients. This makes cooking easier and faster. You need: - 1 lb ground beef - 8 oz elbow macaroni - 1 small onion, finely diced - 2 cloves garlic, minced - 1 packet of taco seasoning - 1 can (15 oz) diced tomatoes with green chiles - 2 cups beef broth - 1 cup corn - 1 cup shredded cheddar cheese - 2 tablespoons olive oil - Fresh cilantro, chopped - Salt and pepper, to taste Next, finely dice the onion and mince the garlic. This will help release their flavors. Set them aside for later use. In a large skillet, heat the olive oil over medium heat. Once hot, add the diced onion and minced garlic. Sauté for about 3-4 minutes. You want the onion to be soft and fragrant. Then, add the ground beef. Use a wooden spoon to break it apart. Cook the beef for 5-7 minutes. Make sure it is browned and cooked through. If there is excess fat, drain it carefully from the skillet. Now, stir in the taco seasoning. Let it cook for 1-2 minutes. This step helps bring out the spice flavors. Pour in the can of diced tomatoes and the beef broth. Stir it well and bring everything to a gentle simmer. Add the elbow macaroni to the skillet. Stir to combine it with the other ingredients. Cover the skillet and let it simmer for about 10-12 minutes. Stir occasionally, until the pasta is al dente and most of the liquid is absorbed. After the pasta is cooked, fold in the corn and shredded cheddar cheese. Stir until the cheese melts. This adds creaminess to the dish. Taste and season with salt and pepper as needed. Finally, remove the skillet from heat. Garnish with freshly chopped cilantro. Serve hot for a comforting meal. Enjoy the bold flavors in each bite! To make your Beef Taco Pasta Skillet shine, follow these tips: - Use lean ground beef. This keeps your dish light and tasty. - Sauté onions and garlic well. Cook them until soft to build flavor. - Don’t skip the taco seasoning. It adds that bold taco taste. - Stir often while simmering. This helps the pasta cook evenly. - Taste as you go. Adjust salt and pepper to fit your liking. Make your meal pop with these serving ideas: - Use deep bowls. This adds a nice touch and holds the sauce well. - Top with fresh cilantro. This gives a burst of color and flavor. - Serve with lime wedges. A squeeze of lime adds freshness. - Pair with tortilla chips. They add crunch and enhance the taco vibe. Avoid these common missteps: - Overcooking the pasta. Keep an eye on it to ensure it stays al dente. - Not draining excess fat. This can make your dish greasy. - Skipping the simmer. Letting it simmer helps meld the flavors. - Ignoring leftovers. They can taste even better the next day! Pro Tips Brown the Beef: Ensure the ground beef is well browned for better flavor. This step helps to develop a rich, savory taste. Use Homemade Taco Seasoning: For a fresher taste, consider making your own taco seasoning using spices like cumin, paprika, and chili powder. Don’t Overcook the Pasta: Since the pasta will continue to cook even after you remove it from the heat, aim for al dente for the best texture. Add Extra Veggies: Feel free to include additional vegetables like bell peppers or zucchini for more nutrition and color in your dish. {{image_4}} You can easily make this dish vegetarian or vegan. Use plant-based ground meat instead of beef. Look for brands that mimic the texture and taste of real meat. For vegans, use vegetable broth instead of beef broth. You can also add more veggies like bell peppers or zucchini for extra flavor. If you like heat, add some chopped jalapeños or a pinch of cayenne. You can also use hot taco seasoning instead. If you prefer less spice, choose a mild seasoning. Adjust the amount based on your taste. Feel free to customize your Beef Taco Pasta Skillet. Add black beans for protein or diced bell peppers for crunch. You could mix in some spinach for extra nutrients. Experiment with different cheeses like pepper jack or mozzarella for a twist. This dish is fun and allows for creativity! After you enjoy your Beef Taco Pasta Skillet, store leftovers in an airtight container. Make sure to let it cool down first. The pasta can absorb moisture, so keep it sealed tight. You can store it in the fridge for up to three days. When you're ready to enjoy your leftovers, you can reheat them on the stove or in the microwave. If using the stove, add a splash of beef broth to keep the pasta moist. Stir it often over low heat until it's warm. If using a microwave, heat in short bursts. Stir in between to avoid hot spots. To freeze your Beef Taco Pasta Skillet, place it in a freezer-safe container. Make sure to leave some space at the top for expansion. Seal it well and label it with the date. It can last up to three months in the freezer. When you are ready to eat, thaw it in the fridge overnight before reheating. To make this dish in a slow cooker, start by browning the ground beef in a pan. This step adds great flavor. After browning, add the beef to the slow cooker. Then, mix in the diced onion, minced garlic, taco seasoning, diced tomatoes, beef broth, and elbow macaroni. Stir everything well. Cook on low for about 4-6 hours. When it's almost done, mix in the corn and cheese. Let it melt before serving. Yes, you can swap out the elbow macaroni. Feel free to use penne, rotini, or any pasta you like. Just remember that cooking times may change. Make sure to check the pasta for doneness. Cook until it is al dente. This keeps your dish from getting mushy. This meal pairs well with a fresh salad or some warm tortillas. You can also serve it with lime wedges for a zesty kick. Sour cream or avocado slices add creaminess too. A side of black beans or rice would complete the meal nicely. This blog post covers all aspects of making Beef Taco Pasta. We discussed key ingredients, step-by-step cooking instructions, and shared tips for perfect results. I also offered ideas for variations, storage info, and common questions to enhance your cooking experience. Remember, you can easily adjust this dish to fit your taste. With practice, you can make a delicious meal that everyone will enjoy. Enjoy cooking and experimenting with Beef Taco Pasta!$

A comforting and bold one-skillet meal featuring ground beef, pasta, and taco flavors.

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Course Main Course

Cuisine Mexican

Servings 4

Calories 500 kcal

Ingredients

1 lb ground beef
8 oz elbow macaroni
1 small onion, finely diced
2 cloves garlic, minced
1 packet taco seasoning
15 oz diced tomatoes with green chiles
2 cups beef broth
1 cup corn
1 cup shredded cheddar cheese
2 tablespoons olive oil
to taste salt
to taste pepper
for garnish fresh cilantro, chopped

Instructions

In a large skillet, heat the olive oil over medium heat. Once hot, add the diced onion and minced garlic. Sauté for about 3-4 minutes, stirring occasionally, until the onion becomes translucent and fragrant.
Add the ground beef to the skillet, using a wooden spoon to break it apart. Cook the beef for approximately 5-7 minutes, or until it is browned and fully cooked through. If there's excess fat, carefully drain it from the skillet.
Stir in the taco seasoning, letting it cook for an additional 1-2 minutes. This will help enhance the flavors and bloom the spices.
Pour in the can of diced tomatoes (including the juice) and the beef broth. Bring the mixture to a gentle simmer, stirring occasionally.
Add the elbow macaroni to the skillet, stirring to combine with the other ingredients. Cover the skillet and let it simmer for about 10-12 minutes, stirring occasionally, until the pasta is al dente and the liquid is mostly absorbed.
After the pasta is cooked, fold in the corn and shredded cheddar cheese. Stir until the cheese has melted and everything is well combined.
Taste and season with salt and pepper to your preference.
Remove the skillet from heat and garnish with freshly chopped cilantro. Serve the dish hot for a comforting and bold meal.

Notes

Serve in deep bowls and sprinkle extra cilantro on top for a burst of color. Pair with lime wedges for an added zest.

Keyword beef, pasta, skillet, taco