Loaded with ground beef and pasta, flavored with taco seasoning and salsa, and studded with black beans and corn, this cheesy Taco Pasta Skillet quickly comes together in just one pot!
Y'all know how much I love getting dinner on the table using a pound of ground beef and just one pot. So today I've got another meal to add to that beloved, ever-expanding recipe category...One-Pot Taco Pasta Skillet!
Some of you may recall that I shared a One-Pan Cheesy Beef Taco Skillet a few months ago. It includes beef, rice, and just three other ingredients for a Hamburger Helper-esque dinner.
Today's Taco Pasta Skillet involves a few additional ingredients for more complex flavors and textures, but it's still super quick and easy to make using pantry and refrigerator staples.
How to Make It
Have I mentioned that this recipe is super easy?!
- Basically, all you do is brown some ground beef in a big pot.
- Mix in salsa, beef broth, bow-tie pasta, black beans, and corn.
- Let everything simmer for about 10 minutes or until the pasta is tender.
- Stir in some cheese, sprinkle with cilantro, and dinner is DONE!
From start to finish, this recipe takes under 30 minutes. And seeing as how it's basically beef and pasta in a cheesy, taco-flavored sauce (with some other goodies thrown in for good measure), it's a big hit with kids and adults alike. Comfort food to the max!
If your family loves TACO EVERYTHING as well, be sure to add this One-Pot Taco Pasta Skillet to your menu! Loads of flavor for so little time and effort = the best kind of recipe.
More One-Pot Dinners
- One-Pan Asian Beef & Rice Skillet
- Skillet Shepherd's Pie
- One-Skillet Sloppy Joe Tater Tot Casserole
- 30-Minute Skillet Lasagna
One-Pot Taco Pasta Skillet
- 1 pound ground beef
- 3 cloves garlic, minced
- 3 tablespoons Homemade Taco Seasoning, or 1 packet store-bought
- 1 (16-ounce) jar salsa , mild, medium or hot
- 3 cups low-sodium beef broth
- 1 (14.5-ounce) can black beans, rinsed & drained
- 1 1/2 cups frozen corn
- 8 ounces farfalle, bow-tie pasta
- 1 1/2 cups grated sharp cheddar cheese
- Fresh minced cilantro, for garnish (optional)
- Set a large skillet, pan, pot, or Dutch oven over medium-high heat. Add the ground beef and cook until no longer pink, breaking apart and stirring as the meat cooks. Stir in the minced garlic and cook for another minute or two until fragrant.
- Drain the grease from the pot and sprinkle the cooked meat with taco seasoning. Add the salsa, beef broth, black beans, corn, and pasta; stir well to combine. Increase heat to high and bring to a boil, then stir and reduce to a simmer. Simmer, covered, for 11 to 13 minutes, stirring occasionally, until pasta is tender and liquid is mostly absorbed. Stir in the grated cheese, sprinkle with cilantro (if desired), and serve immediately.
- When you bring the mixture to a boil and reduce to a simmer, make sure that the simmer is a simmer...not barely bubbling (or the pasta won't cook and absorb the liquid) and not bubbling too fast (or the liquid may get absorbed too fast and the bottom may burn). For my stove, this was medium-low heat, adjusting up or down a tad as needed when I would stir every few minutes.
- You may garnish this meal with your favorite Mexican toppings...crushed tortilla chips, diced tomatoes, diced avocado, pico de gallo, salsa, sour cream, etc. Or you may serve as is!