Cheesy taco pasta with ground beef brings the cozy feel of a skillet dinner together with savory Tex-Mex flavors. Pasta shells simmer in a tomato and beef broth sauce with ground beef, onion, garlic, and taco seasoning, then cheddar and Monterey Jack make the finish creamy.
Because the pasta cooks in the sauce, the shells take on its flavor as they soften. Keep the skillet at a steady simmer and give the pasta a stir midway through cooking so it cooks evenly.
What gives the skillet its savory taco flavor
Ground beef gives this dinner its hearty base, while diced yellow onion softens alongside it and adds savory depth. Garlic and taco seasoning go into the skillet after the beef browns, so their flavors can mingle with the meat before the liquid ingredients are added.
Tomato sauce and diced tomatoes with green chiles create a tangy, gently spicy base. Keeping the tomatoes with their juices helps carry their flavor into the sauce. Low-sodium beef broth supplies the liquid the shells need to cook while bringing more beef flavor to the skillet.
Why the shells cook right in the sauce
Cooking the medium shells in the tomato and broth mixture lets them absorb flavor while releasing some starch into the sauce. Covering the skillet and reducing the heat helps maintain a steady simmer, which cooks the pasta without letting the liquid boil away too quickly.
Use a deep skillet with an even cooking surface so the shells sit in the liquid and heat consistently. Stir once halfway through to loosen any pasta settling on the bottom and redistribute the shells. Pasta shapes and brands absorb liquid differently, so check tenderness rather than relying on appearance alone.
How to get a creamy cheese finish
Sharp cheddar brings a pronounced cheesy flavor, and Monterey Jack melts into a smooth finish. Stir both into the skillet after turning off the heat. The pasta and sauce will still be warm enough to melt the cheese, while the gentler residual heat helps keep the texture creamy.
If the cheese seems slow to melt, keep stirring so it meets the warm sauce evenly. Avoid adding it while the skillet is still simmering; the recipe finishes the cheese off the heat, after the shells are tender.
What to do if the pasta is still firm
If the shells remain firm after the recipe card’s listed cooking time, add a little more beef broth and continue simmering until they are tender. Add it gradually: the goal is to give the pasta enough liquid to finish cooking without making the sauce thinner than you want.
Keep the skillet covered between checks to maintain the simmer, and stir to make sure the shells cook evenly. Once tender, turn off the heat before stirring in the cheeses. This keeps the final sauce thick, savory, and creamy.
Frequently Asked Questions
Why does the pasta cook in the skillet sauce?
The shells simmer in the tomato and beef broth mixture, absorbing its savory flavor as they soften. Stirring once midway through helps keep them evenly coated and prevents pasta from settling against the skillet bottom.
What should I do if the shells are still firm?
Pasta brands and shapes can absorb liquid differently. If the shells are still firm after the recipe card’s listed cooking time, add a little more beef broth and simmer until tender, checking as you go.
When should I stir in the cheddar and Monterey Jack?
Turn off the heat once the shells are tender, then stir in both cheeses. The warmth of the pasta and sauce melts them into a creamy finish without continuing to simmer the cheese.
Cheesy Taco Pasta with Ground Beef
Course: Main CourseCuisine: AmericanDifficulty: Easy4
servings15
minutes23
minutes770
kcal38
minutesGround beef, pasta shells, tomatoes, and taco seasoning simmer together in a savory sauce, then get finished with melted cheddar and Monterey Jack. It makes a hearty family dinner in one skillet.
Ingredients
1 tbsp olive oil
1 lb ground beef
1 medium yellow onion, diced
2 cloves garlic, minced
1 oz packet taco seasoning
1 cup tomato sauce
1 can (10 oz) diced tomatoes with green chiles, with their juices
1 1/2 cups low-sodium beef broth
12 oz medium pasta shells
1 cup shredded sharp cheddar cheese
1/2 cup shredded Monterey Jack cheese
Directions
- Heat the olive oil in a deep 12-inch skillet over medium-high heat. Add the ground beef and diced onion. Cook for 8 minutes, breaking up the beef, until it is browned and the onion is softened. Drain excess fat if needed.
- Stir in the garlic and taco seasoning and cook for 1 minute.
- Stir in the tomato sauce, diced tomatoes with their juices, beef broth, and pasta shells. Bring to a boil, then cover and reduce the heat to maintain a steady simmer. Cook for 12 minutes, stirring once halfway through, until the shells are tender.
- Turn off the heat. Stir in the cheddar and Monterey Jack until melted and creamy, about 2 minutes. Serve warm.
Notes
- Pasta shapes and brands absorb liquid differently. If the shells are still firm after 12 minutes, add a little more beef broth and simmer until tender.
