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All the zesty flavors of your favorite tacos combined with cheesy pasta in one skillet! This easy weeknight dinner comes together in under 30 minutes, making it a guaranteed family favorite.
Heat a large skillet or Dutch oven over medium-high heat. Add the vegetable oil, followed by the chopped onion. Sauté for 3-4 minutes until softened. Add the ground beef and cook, breaking it apart with a spoon, for 5-6 minutes until browned. Drain any excess grease. Stir in the minced garlic and cook for 1 minute more until fragrant.
Sprinkle the taco seasoning, salt, and pepper over the beef mixture and stir to combine. Pour in the undrained can of diced tomatoes with green chiles and the beef broth. Add the uncooked pasta and stir everything together until well combined.
Bring the mixture to a boil, then reduce the heat to a low simmer. Cover the skillet and cook for 12-15 minutes, stirring occasionally to prevent sticking. The pasta should be al dente and most of the liquid should be absorbed.
Remove the skillet from the heat. Stir in 1 cup of the shredded cheese until it's melted and the sauce becomes creamy. Sprinkle the remaining 1/2 cup of cheese over the top. Cover the skillet for 1-2 minutes to allow the cheese to melt completely. Garnish with fresh cilantro and serve hot with a dollop of sour cream, if desired.
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All the zesty flavors of your favorite tacos combined with cheesy pasta in one skillet! This easy weeknight dinner comes together in under 30 minutes, making it a guaranteed family favorite.
This tex_mex recipe takes 30 minutes to prepare and yields 4 servings. At 784.33 calories per serving with 51.67g of protein, it's a beginner-friendly recipe perfect for dinner or lunch.
Add 1-2 chopped jalapeños along with the onion, or stir in 1/4 teaspoon of cayenne pepper with the taco seasoning.
Stir in 2-3 tablespoons of cream cheese or a splash of heavy cream along with the shredded cheese in the final step.
Substitute the ground beef with 1 pound of plant-based ground 'meat' or two cans of drained and rinsed black beans. Use vegetable broth instead of beef broth.
This recipe works wonderfully with ground turkey or ground chicken as a leaner alternative to beef.
Ground beef provides a significant amount of high-quality protein, which is essential for muscle repair, growth, and overall body function.
The cooked tomatoes are a great source of lycopene, a powerful antioxidant linked to improved heart health and a reduced risk of certain diseases.
The pasta provides complex carbohydrates, which are the body's primary source of fuel, making this a satisfying and energizing meal.
A typical serving of this Taco Pasta Skillet contains approximately 550-600 calories, depending on the leanness of the beef and the type of cheese used.
This is a hearty comfort food. To make it healthier, you can use extra-lean ground turkey or beef, low-sodium beef broth, whole wheat pasta, and reduced-fat cheese. Serving it with a side salad also adds nutritional value.
Yes, it's great for meal prep. Store it in an airtight container in the refrigerator for up to 3 days. The pasta will continue to absorb liquid, so you may need to add a splash of water or broth when reheating.
Absolutely. Any short pasta shape like rotini, penne, or elbow macaroni will work well as they are great for catching the sauce.
To reduce the spice level, use a mild taco seasoning and substitute the can of diced tomatoes with green chiles for a can of plain diced or fire-roasted tomatoes.
It's a complete meal on its own, but it pairs nicely with a simple green salad, steamed vegetables, cornbread, or garlic bread.