Creamy Ground Beef Taco Pasta Skillet

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Looking for a quick, hearty weeknight dinner that brings all the bold flavors of tacos in a cheesy, creamy pasta dish? This Creamy Ground Beef Taco Pasta Skillet is the perfect solution. With seasoned beef, tender pasta, black beans, corn, and a rich, cheesy sauce, this one-pan meal is both satisfying and easy to clean up.

Why You’ll Love This Recipe:

• Made in just one skillet — fewer dishes, more flavor

• A family favorite that combines taco night and pasta night in one

• Full of protein, fiber, and creamy comfort

• Easily customizable with your favorite toppings

• Uses pantry staples, perfect for budget-friendly meal planning

Ingredients Breakdown

• 1 lb (450g) ground beef – The savory protein base.

• 1 tbsp olive oil – For browning the beef and sautéing vegetables.

• 1 medium onion, chopped (1 cup/120g) – Adds sweetness and texture.

• 2 cloves garlic, minced (1 tsp/2g) – Adds aromatic depth.

• 1 (15 oz/425g) can diced tomatoes, undrained – Provides acidity and moisture.

• 1 (10 oz/284g) can diced tomatoes and green chilies (Rotel), undrained – Adds flavor and mild heat.

• 1 (15 oz/425g) can black beans, rinsed and drained – Adds protein and fiber.

• 1 (15 oz/425g) can corn, drained – Adds sweetness and crunch.

• 1 tsp chili powder – Key taco seasoning spice.

• ½ tsp cumin – Earthy warmth.

• ¼ tsp cayenne pepper (optional) – For a touch of heat.

• ½ tsp salt – Enhances all flavors.

• ¼ tsp black pepper – Adds mild spice.

• 1 lb (450g) elbow macaroni – The pasta base.

• 2 cups (473ml) beef broth – Cooks the pasta and adds rich flavor.

• 1 cup (240ml) heavy cream – Creates a creamy, indulgent sauce.

• ½ cup (60g) shredded cheddar cheese – Melts into the sauce for cheesiness.

• ¼ cup (30g) chopped fresh cilantro (optional) – Adds fresh herbal brightness as garnish.

Tips and Tricks:

• Use ground turkey or chicken as a lighter alternative to beef

• Add jalapeños or hot sauce if you love heat

• Shred your own cheese for the best melt and texture

• Don’t skip the broth: It helps cook the pasta and infuses the whole dish with savory flavor

• Leftovers taste even better the next day after flavors meld

Variations and Customizations:

• Swap pasta types: Use shells, penne, or rotini

• Make it vegetarian: Skip the beef and add extra beans

• Add toppings: Crushed tortilla chips, avocado, sour cream, or green onions

• Low-carb version: Replace pasta with riced cauliflower or zucchini noodles

Pairing Suggestions:

• Serve with a green salad or Mexican street corn

• Pair with garlic bread or warm tortillas

• Enjoy alongside a cold beer or limeade

Storage Instructions:

• Refrigerator: Store in an airtight container for up to 4 days

• Freezer: Freeze in portions for up to 2 months. Thaw in the fridge and reheat on the stovetop with a splash of broth or cream

• Reheating Tip: Stir occasionally while reheating to prevent sticking and restore creaminess

Popular Questions:

Can I use another type of pasta?
Yes. Just ensure the cooking time aligns and adjust the broth if using larger shapes.

How spicy is this dish?
Mild to moderate, depending on the Rotel and whether you include cayenne. Adjust heat to your taste.

Is this recipe gluten-free?
No, but you can make it gluten-free by using certified gluten-free pasta.

Creamy Ground Beef Taco Pasta Skillet

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• Author: easysweetmeal
• Total Time: 40 minutes
• Yield: 6 servings 1x

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Description

Creamy Taco Pasta Skillet – A hearty one-pan meal with seasoned ground beef, pasta, tomatoes, beans, and corn in a creamy Tex-Mex sauce. Quick, comforting, and perfect for busy nights

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Ingredients

Scale 1x2x3x

• 1 pound (450g) ground beef

• 1 tablespoon (15ml) olive oil

• 1 medium onion, chopped (1 cup/120g)

• 2 cloves garlic, minced (1 teaspoon/2g)

• 1 (15 oz/425g) can diced tomatoes, undrained

• 1 (10 oz/284g) can diced tomatoes with green chilies (Rotel), undrained

• 1 (15 oz/425g) can black beans, rinsed and drained

• 1 (15 oz/425g) can corn, drained

• 1 teaspoon chili powder

• ½ teaspoon cumin

• ¼ teaspoon cayenne pepper (optional)

• ½ teaspoon salt

• ¼ teaspoon black pepper

• 1 (1 lb/450g) box elbow macaroni

• 2 cups (473ml) beef broth

• 1 cup (240ml) heavy cream

• ½ cup (60g) shredded cheddar cheese

• ¼ cup (30g) chopped fresh cilantro, for garnish (optional)

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Instructions

1. Brown the Ground Beef

In a large skillet or Dutch oven, heat olive oil over medium-high heat. Add ground beef and cook, crumbling with a spoon, until browned. Drain excess grease.

2. Sauté the Onion and Garlic

Add chopped onion and cook until softened, about 5 minutes. Stir in garlic and cook for 1 more minute.

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3. Add Tomatoes, Beans, and Seasonings

Stir in diced tomatoes (both regular and Rotel), black beans, corn, chili powder, cumin, cayenne (if using), salt, and pepper. Bring to a simmer.

4. Cook the Pasta

Add elbow macaroni and beef broth. Stir well, bring to a boil, then reduce heat to low. Cover and simmer for 15–20 minutes, stirring occasionally, until pasta is tender and most liquid is absorbed.

5. Make It Creamy

Stir in the heavy cream and shredded cheddar cheese. Cook another 2–3 minutes until the cheese is melted and the sauce is smooth and creamy.

6. Garnish and Serve

Top with chopped cilantro if desired. Serve hot straight from the skillet.

Notes

• This recipe is excellent for meal prep and makes great leftovers.

• Add a squeeze of lime juice before serving for extra brightness.

• For a thicker sauce, reduce the amount of broth slightly or simmer uncovered at the end.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Dinner
• Method: Stovetop
• Cuisine: American

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