Easy One Pan Taco Pasta
This comforting dinner brings together the best parts of taco night and a cheesy pasta bake in one easy skillet.
recipesbynani.comThere is nothing better than a dinner that saves you from doing a mountain of dishes. This taco pasta is a favorite in my house because it is filling, flavorful, and hits the spot when you are craving something hearty after a long day.
My best tip is to use a slightly larger skillet than you think you need. It helps the pasta cook evenly in the sauce without anything sticking to the bottom. Feel free to top it with extra cilantro or a dollop of sour cream right before serving.
🧺 Ingredients
- 1 pound lean ground beef
- 1 packet taco seasoning
- 1 cup canned sweet corn, drained
- 8 ounces rotini or macaroni pasta
- 2 cups beef broth
- 1 cup salsa
- 1 cup shredded cheddar cheese
- 1/2 cup shredded monterey jack cheese
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon olive oil
👩🍳Instructions
- 1
Heat the olive oil in a large skillet over medium high heat.
- 2
Add the ground beef and cook until it is browned and crumbled, then drain off any excess fat.
- 3
Stir in the taco seasoning and the beef broth, then bring the liquid to a light boil.
- 4
Add the dry pasta to the skillet and stir well to combine.
- 5
Reduce the heat to low, cover the pan, and simmer for about 10 to 12 minutes or until the pasta is tender and most of the liquid is absorbed.
- 6
Stir in the salsa and the sweet corn.
- 7
Sprinkle the shredded cheeses over the top, cover the pan again for a minute until the cheese is melted and bubbly.
- 8
Garnish with fresh cilantro before serving.
💡 Tips
You can store leftovers in an airtight container in the fridge for up to three days. If you find the pasta gets a bit dry when reheating, just add a splash of water or broth to help loosen up the sauce.
Made this recipe? Let us know how it went.
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