Go Back

One-Pot Cheesy Taco Pasta Skillet

A comforting and flavorful dish blending Italian pasta with zesty Mexican tacos, all made in one pot for easy cleanup.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian, Mexican
Calories: 550
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 oz elbow macaroni
  • 1 lb ground beef ensure Halal-certified
  • 1 packet taco seasoning
  • 1 can diced tomatoes with green chilies
  • 2 cups beef broth beef stock
  • 1 cup shredded cheddar cheese
  • 1 cup corn frozen or canned
  • Salt and pepper to taste
  • Chopped green onions for garnish

Method
 

Cooking Steps
  1. Heat a large skillet over medium-high heat. Add the ground beef and cook until browned, stirring occasionally.
  2. If necessary, drain any excess fat. Sprinkle in the taco seasoning, allowing it to coat the beef evenly.
  3. Pour in the diced tomatoes (with juices), beef broth, and elbow macaroni. Stir well and bring to a gentle boil.
  4. Reduce the heat to low, cover the skillet, and let it simmer for about 10-12 minutes, stirring occasionally.
  5. Once the pasta is cooked al dente and the liquid is mostly absorbed, mix in the corn and shredded cheddar cheese. Stir until the cheese melts.
  6. Taste and season with salt and pepper as needed.
  7. Remove from heat, garnish with chopped green onions, and serve.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Freeze for about a month. Reheat on low in a skillet or microwave with a splash of broth or water.