Simple One-Pan Taco Pasta

This hearty, single-skillet taco pasta blends the punchy taste of Mexican food with cozy pasta comfort, making a crowd-pleasing meal that families gobble up in no time.

I whipped up this dish when my family couldn't decide between taco night and pasta night. This compromise turned into the meal they ask for most, especially during those crazy-busy weekdays.

Ingredients

• Ground beef: Brings satisfying protein and that classic taco taste. Go for 85/15 blend that gives good flavor without too much fat
• Onion and garlic: Form a tasty foundation that lifts the whole dish
• Red bell pepper: Offers a touch of sweetness, bright color, and boosts your vitamin intake
• Taco seasoning: Delivers that Mexican kick throughout. Try to grab low sodium kinds to keep the salt in check
• Medium shell pasta: The curves catch all that yummy sauce. About 3 cups dry equals the 10 oz you'll need
• Tomato paste: Adds deep flavor without making everything too wet
• Beef broth: Boosts the meaty goodness and creates a smooth, rich sauce
• Water: Gets the pasta cooked just right while making the perfect sauce thickness
• Cheddar cheese: Adds creamy goodness and that wonderful stretch when you take a bite. Grate it yourself for smoother melting

Step-by-Step Instructions

Get your pan ready:

Hit your big skillet or pot with olive oil spray and let it warm up on medium-high heat for a good 3 minutes. Taking time for proper heating means your beef will brown nicely instead of just steaming.

Cook the meat and veggies:

Throw in your ground beef, onion, garlic and bell peppers into the hot pan. Break up the meat as it cooks. Let everything sizzle for about 10 minutes, giving it a stir now and then, until the beef has no pink spots and gets some tasty browned edges.

Start the pasta mixture:

Now add your uncooked pasta shells, taco seasoning, tomato paste, beef broth, and water to the pan with your cooked beef mix. Give it all a good stir so the tomato paste and seasonings spread out evenly. Put the lid on tight and bring everything to a boil, which should take around 5 minutes.

Let it bubble away:

Once it's boiling, take the lid off and turn the heat down to medium. This slow simmer lets the pasta cook while the liquid turns into your sauce. Stir every couple minutes for about 10-12 minutes until the pasta's tender but still a tiny bit firm. The liquid will cook down but leave enough to coat everything nicely.

Add the cheesy touch:

Take the pan completely off the heat before throwing in your shredded cheese. The pan's leftover heat will melt the cheese without cooking it too much. Stir gently until the cheese melts in completely and makes a smooth, creamy sauce.

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The red bell pepper is my sneaky trick in this dish. Most taco pasta recipes skip the veggies completely, but peppers bring natural sweetness, bright colors, and help make the meal go further while adding good stuff your body needs. Even my picky daughter who usually pushes peppers aside wolfs them down in this meal.

Customization Options

This taco pasta can easily be changed up to suit your taste. Want it spicier? Toss in some chopped jalapeños with the bell peppers or mix in hot sauce at the end. Don't eat meat? Swap in plant-based ground or black beans instead. The recipe works just as well with ground turkey or chicken if you want something lighter.

For extra flavor depth, try cooking 1 teaspoon of cumin seeds in the pan before adding your meat. The fragrant oils they release build a richer Mexican taste that makes the whole dish pop.

Try finishing individual bowls with sliced avocado, fresh cilantro, lime wedges, or broken tortilla chips for crunch and freshness. A spoonful of sour cream or Greek yogurt adds a cool creaminess that balances all the savory flavors.

Storage and Meal Prep

This taco pasta really shines when it comes to meal prep. Pack portions in sealed containers and keep them in the fridge for up to 4 days. The flavors actually get better overnight, so tomorrow's lunch might taste even better than tonight's dinner.

When you're ready to reheat, add a splash of water or broth before putting it in the microwave to keep it from drying out. Cover it loosely to stop splatters but let steam escape. Or warm it slowly on the stove with a bit of liquid, stirring now and then.

You can freeze it for up to 3 months if needed, but the pasta might feel a bit different after thawing. If you plan to freeze, cook the pasta slightly less at first and let everything cool down completely before putting it in freezer containers.

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Frequently Asked Questions

→ Can I swap the pasta for a different kind?

Sure thing! Feel free to use other shapes like penne, rotini, or bowties. You might need to tweak the cooking time, though.

→ How do I store leftovers?

Keep it in an airtight container and pop it into the fridge for up to four days. Reheat it on the stove or in the microwave until nice and warm.

→ Any tips to make this vegetarian?

Of course! Replace the ground beef with plant-based crumbles or throw in some extra veggies like mushrooms or zucchini instead.

→ How do I adjust the spiciness?

Want more heat? Add chili flakes or extra spices. Prefer it mild? Choose taco seasoning with less kick.

→ What’s a good cheese option for this?

Sharp cheddar works great, but you can try others like Monterey Jack, pepper jack, or even a cheese blend for a twist.

→ Can I prep this dish earlier?

Totally! Make it ahead, store it in the fridge, and reheat it with a little broth or water to keep that creamy texture intact.