4.4 from 69 votes
One-Skillet Beef Taco Pasta
This recipe combines ground beef, taco seasoning, pasta, diced tomatoes, beans, and corn into a one-skillet meal. The pasta simmers in the spiced mixture, absorbing the savory tomato and beef flavors. Finished with melted cheese, sour cream, and optional avocado and green onions, it blends Mexican-inspired ingredients into a creamy, hearty pasta dish suitable for a quick family dinner.
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
Servings:
6
Calories:
481 kcal
Course:
Lunch
Cuisine:
Mexican
Ingredients
- 1 pound ground beef lean or extra-lean
- 1 ounce taco seasoning I used medium heat, package
- 2 cups water
- 1 ½ cups pasta I used rotini; bowtie, small shells, elbow macaroni, etc. may be substituted, uncooked
- 15 ounces diced tomatoes do not drain, use regular diced tomatoes if you prefer less spiciness, canned, fire-roasted
- 15 ounces red kidney beans drained and rinsed (black beans may be substituted, canned
- 1 ½ cups corn canned corn may be substituted, frozen
- 2 cups Mexican cheese blend shredded
- ½ cup sour cream (I used light)
- ⅓ cup green onions sliced into thin rounds for garnishing (cilantro may be substituted)
- 1 avocado peeled and cubed for garnishing, optional, Hass variety
Instructions
- To a large skillet, add the ground beef and cook over medium-high heat for about 5 minutes, or until beef is cooked though. Crumble and toss intermittently as it cooks to ensure even cooking. Drain liquid if desired or necessary (it wasn’t necessary for me).
- Evenly sprinkle the taco seasoning over the beef and add the water, pasta, tomatoes (do not drain), kidney beans, and frozen corn.
- Bring to a boil, reduce heat to medium, cover, and allow mixture to simmer for 12 to 15 minutes, or until pasta has absorbed most of the liquid and is done.
- Turn off the heat, add the sour cream, and stir to combine.
- Add the cheese and cover momentarily to allow cheese to melt.
- Evenly sprinkle with green onions and optional avocado before serving.
Cup of Yum
Notes
- This dish is best enjoyed warm and fresh but stores well in the refrigerator for up to five days.
- It can also be frozen for up to three months; thaw before reheating for best results.
Nutrition Information
Serving
1serving
Calories
481kcal
(24%)
Carbohydrates
43g
(14%)
Protein
34g
(68%)
Fat
20g
(31%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
8g
(40%)
Trans Fat
0.3g
(15%)
Cholesterol
81mg
(27%)
Sodium
1027mg
(43%)
Potassium
837mg
(18%)
Fiber
9g
(36%)
Sugar
5g
(10%)
Vitamin A
1171IU
(23%)
Vitamin C
12mg
(13%)
Calcium
512mg
(51%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 481
% Daily Value*
| Serving | 1serving | |
| Calories | 481kcal | 24% |
| Carbohydrates | 43g | 14% |
| Protein | 34g | 68% |
| Fat | 20g | 31% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 81mg | 27% |
| Sodium | 1027mg | 43% |
| Potassium | 837mg | 18% |
| Fiber | 9g | 36% |
| Sugar | 5g | 10% |
| Vitamin A | 1171IU | 23% |
| Vitamin C | 12mg | 13% |
| Calcium | 512mg | 51% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.