If you love tacos but don't always feel like pulling out all the toppings and dirtying ten bowls, this cheesy taco pasta skillet is your new weeknight hero. Think of it like taco night and pasta night joining forces in one big cozy pot. Beef, noodles, melty cheese… it's all here, bubbling away in a rich, zesty sauce that'll make your kitchen smell incredible.
The best part? You only need one pan and about 30 minutes. Which means less time scrubbing dishes and more time actually enjoying dinner. I love serving it with a simple side salad like my Simple Spinach Arugula Salad when I want to sneak in a little extra veggie love.
If you love one pot recipe make sure to try this One Pot Cherry Tomato Pasta (20-Min Dutch Oven)
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The ingredients
Ground beef - classic taco flavor base. You could use ground turkey or chicken too.
Diced tomatoes (with juices) - this adds both flavor and liquid for the pasta to cook.
Beef broth + milk - the combo keeps the sauce rich without being too heavy.
Taco seasoning - shortcut seasoning blend. Use homemade if you've got it.
Onion - fresh onion makes a huge difference, don't skip it.
Elbow pasta - the kind that hugs the sauce. Any short pasta works though.
Tex Mex cheese mix (or cheddar) - the more melt, the better.
Fresh cilantro - optional garnish, but it makes everything pop.
For the ingredients quantities go to the recipe card below
Steps-by-step Instructions for the Taco Macaroni
Brown the beef. Heat a large skillet over medium and cook the ground beef until it's no longer pink. Break it up with your spoon as it cooks.
Stir in the flavor. Add diced tomatoes (with juice), broth, milk, onion, taco seasoning, salt, and pepper. Stir it all together.
Add the pasta. Toss in the noodles, making sure they're covered in liquid.
Simmer. Bring to a boil, then reduce heat, cover, and let it simmer 12-15 minutes, stirring once or twice. Pasta should be tender and most of the liquid absorbed.
Cheese time. Sprinkle shredded cheese over the top, then stir until it's melted and creamy.
Garnish + serve. Add chopped cilantro if you like, then serve warm.
Tips for Success
- Don't walk away while the pasta cooks. Stir once or twice to keep it from sticking.
- Want it creamier? Swap half the milk for heavy cream.
- Use freshly shredded cheese if you can, it melts way smoother than bagged.
Variations
- Veggie boost - stir in bell peppers, corn, or zucchini while simmering.
- Spicy kick - add diced jalapeños or a splash of hot sauce.
- Cheese swap - pepper jack gives it an extra punch.
- Meatless version - swap ground beef for lentils or black beans.
Serving Ideas
- Pair with a crisp green salad for freshness.
- Scoop it into taco shells (yes, pasta tacos are a thing and they're fun!).
- Add a side of garlic bread for extra comfort food vibes.
Storage Tips
Reheat: Add a splash of broth or milk when reheating to keep it saucy.
Fridge: Store leftovers in an airtight container up to 4 days.
Freezer: Freeze portions without cheese for up to 2 months. Thaw overnight, reheat, then stir in fresh cheese.
FAQ
Can I use gluten-free pasta?
Yes, just keep an eye on cook time. Some gluten-free pastas cook faster or slower than regular elbows.
What if I don't eat beef?
Ground turkey, chicken, or even plant-based crumbles work great here.
Can I make it ahead?
This recipe tastes best fresh, but you can cook it in the morning and reheat for dinner. Just stir in extra liquid before serving.
Cheesy Taco Pasta Macaroni Skillet
Equipment
- Large skillet with lid
- Wooden spoon or spatula
- Measuring cups and spoons
- Grater (if shredding your own cheese)
Ingredients
- 1 lb ground beef
- 1 can (28oz) diced tomatoes undrained
- 2 cups beef broth
- 1 cup milk
- 1 tablespoon taco seasoning
- 1 small onion chopped
- Salt + pepper to taste
- 2 cups uncooked elbow pasta
- 1 ½ cups shredded Tex Mex cheese or cheddar
- Fresh cilantro chopped (optional)
Instructions
- Warm a large skillet over medium heat. Add ground beef and cook until browned, breaking it up as it cooks, 5-7 minutes.
- Stir in diced tomatoes with juice, beef broth, milk, onion, taco seasoning, salt, and pepper. Mix until combined.
- Add pasta and stir so the noodles are coated in liquid. Bring mixture to a boil, then lower heat. Cover and simmer 12-15 minutes, stirring occasionally.
- Check pasta for tenderness and adjust seasoning. Once most liquid is absorbed, sprinkle cheese on top and stir until melted.
- Garnish with cilantro, if using, and serve hot.
Sophie Viau says
This cheesy taco macaroni skillet is a total weeknight lifesaver! It’s hearty, packed with flavor, and the fact that it all comes together in one pan makes cleanup so easy.