Save There's something about the smell of ground beef hitting a hot skillet that makes a Tuesday night feel like you've got your life together. The first time I made this dish, I was honestly just trying to use up what I had in the pantry—some pasta, a packet of taco seasoning, and the vague idea that Tex-Mex flavors belonged everywhere. Twenty-five minutes later, my family was gathered around asking for seconds, and I realized I'd stumbled onto something that would become a weeknight staple. No fancy equipment, no complicated techniques, just one skillet doing all the heavy lifting while the cheese melts into every corner.
I remember making this for my neighbor who'd just moved in, and she stood in my kitchen watching the transformation happen right before her eyes. The way the cheese melted across the top reminded me that some of the best meals don't need to be complicated—they just need to be warm and generous. She asked for the recipe that night, and now whenever I see her with groceries, I know there's a decent chance this skillet dinner is on her menu.
Ingredients
- Ground beef (1 lb, 85% lean): The leaner the meat, the less grease pools at the bottom, which means more sauce and less cleanup. Brown it until there's no pink left, and don't be shy about breaking it into small pieces as it cooks.
- Yellow onion (1 small, finely chopped): Onions soften into sweetness here, balancing the spice. The finer you chop them, the more they disappear into the dish, which is exactly what you want.
- Garlic (2 cloves, minced): Two cloves is the right amount—enough to matter, not so much that it overpowers the taco seasoning.
- Taco seasoning (1 packet or 2½ tbsp homemade): If you're using a packet, check the ingredients; some have hidden sugars. Homemade seasoning puts you in control and tastes fresher.
- Salt and black pepper (½ tsp and ¼ tsp): These are minimums; taste as you go and adjust. The broth and tomatoes add their own salt too.
- Short pasta (8 oz—rotini, penne, or shells): Short shapes are non-negotiable here because they actually stay mixed in rather than sinking to the bottom. Uncooked pasta means it absorbs the broth as it cooks.
- Beef broth (2 cups): Low-sodium broth lets you control the salt level. This becomes the cooking liquid and the sauce, so it matters.
- Canned diced tomatoes (14.5 oz, undrained): Don't drain these—the juice is flavor. If you prefer a thicker result, drain them halfway.
- Shredded cheddar cheese (1½ cups): The cheese melts in and creates creaminess without any added cream. Orange cheddar melts smoother than white.
- Sour cream (½ cup, optional): A dollop on top cools things down and adds richness, but it's not essential if you're keeping it simple.
- Fresh cilantro, jalapeño, and avocado (optional garnishes): These add brightness and texture at the end. Cilantro especially transforms it from "dinner" to "restaurant dinner."
Instructions
- Brown the beef:
- Heat your skillet over medium-high heat until it's hot enough that water would sizzle on contact. Add the ground beef and break it into small pieces with your spoon right away, stirring every minute or so. You're looking for that deep brown color, not gray, and all the moisture should be gone. This takes about 5–6 minutes and honestly sets the entire tone for the dish.
- Soften the aromatics:
- Once the beef is browned, add your chopped onion and stir it into the hot meat so it picks up every last bit of flavor. Let it soften for a couple of minutes, then add the garlic and cook just until fragrant, about a minute. Don't walk away here—garlic burns fast and tastes bitter when it does.
- Season everything:
- Sprinkle the taco seasoning, salt, and pepper right over the beef and onions, then stir until everything is evenly coated and smells incredible. This is when you realize you're cooking something real.
- Add the pasta and liquid:
- Stir in the uncooked pasta, beef broth, and canned tomatoes with all their juice. This might look like too much liquid at first, but trust it—the pasta will drink it all up. Give everything a good stir so the pasta isn't clumped together, then bring the whole thing to a boil.
- Simmer until tender:
- Once it's boiling, turn the heat down to medium-low, cover the skillet with a lid, and let it bubble gently for 12–15 minutes. Stir it once or twice so nothing sticks to the bottom. The pasta should be tender and most of the liquid absorbed when it's done.
- Melt the cheese:
- Remove from heat, sprinkle the shredded cheddar evenly across the top, cover again, and let it sit for 2–3 minutes. The residual heat melts the cheese into a creamy layer that coats every strand of pasta.
Save One night I made this for myself after a long day, and sitting there alone with a warm bowlful reminded me that sometimes the best meals aren't about feeding other people—they're about taking care of yourself. There's real comfort in knowing you can put together something this satisfying without any stress.
Swaps and Variations That Work
Ground turkey or chicken work beautifully here if you want something lighter, though you'll lose a tiny bit of the rich beef flavor. I've also made this with half ground beef and half ground turkey, which splits the difference. For cheese, Mexican blend or Monterey Jack add a different character—Monterey Jack is creamier and slightly less sharp than cheddar, which some people prefer.
Heat Levels and Flavor Adjustments
If your family likes things spicy, add a pinch of cayenne pepper right with the taco seasoning, or stir in some fresh chopped chili with the onions. A sliced jalapeño sprinkled on top just before serving gives you heat without changing the cooking process. For less spice, use mild taco seasoning or reduce the packet amount slightly.
Serving and Storage Ideas
Serve this hot straight from the skillet, with sour cream, fresh cilantro, avocado, or jalapeño slices scattered on top. Leftovers keep in the refrigerator for up to 3 days and actually taste better the next day when all the flavors have gotten to know each other. Reheat gently on the stovetop with a splash of broth to restore creaminess.
- Fresh cilantro tastes bright against the richness, so don't skip it if you have it on hand.
- Avocado goes on top just before eating so it doesn't get warm and mushy.
- A squeeze of lime juice from a wedge wakes everything up in the best way.
Save This skillet dinner has earned its place in my regular rotation because it asks almost nothing of you and gives back so much. It's the kind of meal that makes a regular weeknight feel a little bit special.
Your Questions Answered
- → What type of pasta works best in this dish?
Short pasta shapes like rotini, penne, or shells hold up well and absorb flavors during simmering, making them ideal.
- → Can I use ground turkey instead of beef?
Yes, ground turkey or chicken can be used for a lighter alternative without compromising flavor.
- → How do I prevent the pasta from sticking while cooking?
Stir occasionally during simmering and ensure there's enough beef broth for the pasta to cook evenly without drying out.
- → What are some good garnishes for this skillet meal?
Chopped fresh cilantro, sliced jalapeños, diced avocado, and a dollop of sour cream add freshness and enhance the dish.
- → Can I prepare this dish ahead of time?
Yes, leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stove or microwave.