Cheesy Taco Pasta Macaroni Skillet
A one-pan dinner loaded with beef, pasta, zesty tomatoes, taco spices, and melty cheese. Easy, hearty, and ready in 30 minutes.
Servings: 6
Calories: 443kcal
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.
Notes
If the pasta absorbs too much liquid, splash in extra broth before serving. Freshly shredded cheese makes a creamier sauce than pre-shredded. Add veggies like corn or bell pepper for color and nutrition. Leftovers taste even better the next day, just reheat with a little broth or milk.
Nutrition
Calories: 443kcal | Carbohydrates: 38g | Protein: 26g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 67mg | Sodium: 586mg | Potassium: 451mg | Fiber: 2g | Sugar: 4g | Vitamin A: 324IU | Vitamin C: 0.4mg | Calcium: 214mg | Iron: 2mg
