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One-Pot Cheesy Taco Pasta Skillet

A spoonful of cheesy, meaty taco pasta being lifted from a skillet, showing long cheese pulls.

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Make this satisfying One-Pot Cheesy Taco Pasta in a single skillet for minimal cleanup. This quick dinner combines seasoned ground beef, pasta, and melted cheese for a family-friendly weeknight meal.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 1 medium onion, chopped
  • 1 packet (1 ounce) taco seasoning mix
  • 3 cups water
  • 1 (10.5 ounce) can condensed tomato soup
  • 1 (10 ounce) can Ro-Tel diced tomatoes and green chilies, undrained
  • 8 ounces elbow macaroni or small shell pasta
  • 1 cup milk
  • 2 cups shredded cheddar cheese

Instructions

  1. Heat the olive oil in a large, deep skillet or Dutch oven over medium heat. Add the ground beef and chopped onion. Cook, breaking up the meat, until the beef is browned and the onion is soft, about 5 to 7 minutes. Drain off any excess grease.
  2. Stir in the taco seasoning mix, water, condensed tomato soup, and undrained Ro-Tel tomatoes and chilies. Bring the mixture to a boil.
  3. Add the dry pasta to the skillet. Stir well to combine. Reduce the heat to medium-low, cover the skillet, and simmer for 10 to 12 minutes, stirring occasionally to prevent the pasta from sticking to the bottom. The pasta should be tender.
  4. Remove the skillet from the heat. Stir in the milk until fully incorporated.
  5. Add the shredded cheddar cheese to the pasta mixture. Stir until the cheese is completely melted and the sauce is creamy.
  6. Serve the Cheesy Taco Pasta immediately from the skillet.

Notes

  • For a creamier texture, use whole milk or half-and-half instead of regular milk.
  • If you prefer less heat, use mild Ro-Tel or substitute with plain diced tomatoes.
  • This recipe is great for busy weeknights because it uses only one pan for cooking and serving.

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