Creamy, cheesy pasta infused with bold taco flavors, all made in one skillet. Cheesy Taco Pasta Skillet is an ideal weeknight dinner: everything cooks in a single pan, including the pasta. Packed with taco-seasoned beef, tomatoes, olives, green chiles and melted cheese, it’s a fun twist on Taco Tuesday that the whole family will enjoy.
If you live with picky eaters, this one-pot pasta is a lifesaver. It’s simple to prepare, cooks quickly, and yields generous portions—great for feeding a crowd, packing lunches, or reheating for leftovers.
How to Make Taco Pasta
This Taco Pasta Skillet comes together in under 30 minutes. Use lean ground beef (or swap ground turkey or chicken), diced tomatoes, pasta, shredded cheese, garlic, sliced olives and chopped green chiles. A packet of taco seasoning speeds things up and brings classic taco flavor. For extra crunch, finish with crushed tortilla chips.
- Brown the ground beef in a large skillet over medium-high heat, breaking it into small pieces as it cooks.
- Drain most of the fat, leaving about two tablespoons in the pan.
- Sauté the diced onion until translucent, then add the minced garlic and cook one minute.
- Add tomato paste and cook until it darkens slightly. Stir in diced tomatoes, sliced olives, chopped green chiles, taco seasoning, pasta and chicken stock. Bring to a simmer.
- Return the beef to the skillet, cover and cook 8–10 minutes, stirring occasionally, until the pasta is al dente.
- Finish by removing from heat and stirring in the shredded cheese. Top with chopped cilantro or parsley and serve immediately.
How to Make Taco Pasta In a Slow Cooker
You can also prepare this dish in a slow cooker for a hands-off option.
- Add the browned ground beef and all ingredients except the pasta to the slow cooker. Cook on low for 2–3 hours.
- Stir in the pasta and cook for an additional hour, or until the pasta is tender.
- Stir in the cheese, garnish with fresh herbs, and serve.
Slow cooker cooking is perfect for busy days when you need dinner ready after activities or when you prefer to set it and forget it.
What To Serve With Taco Pasta
Serve this taco pasta with chopped lettuce, fresh salsa, pickled jalapeños and corn chips. A dollop of sour cream or a squeeze of lime adds brightness. Pair it with a light wedge salad to add greens, or serve alongside cilantro lime rice for extra comfort.
The one-pan method mirrors other favorite skillet dinners and keeps cleanup easy—always a plus on busy weeknights.
Quick Tips and Ingredient Substitutions
- Pasta: Choose small shapes (rotelle, shells, or elbow) so the pasta cooks evenly in the skillet. Check for doneness around the 8-minute mark and adjust cooking time as needed.
- Cookware: Use a large, deep skillet or pot so there’s enough space for the pasta and liquid to cook without overflowing.
- Stock: The amount of chicken stock needed depends on pasta shape and brand. If the liquid is absorbed before the pasta is tender, add more stock 1/4 cup at a time. The finished dish will have a little sauce that thickens as it cools.
More Easy Pasta Dinners
- Summer Vegetable Baked Feta Pasta
- Taco Spaghetti
- Creamy Chicken and Broccoli Pasta
- Tuscan Chicken Pasta
- Rasta Pasta with Jerk Chicken
- Louisiana Chicken Pasta
- Buffalo Chicken Pasta
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Easy Taco Pasta Recipe
Equipment
- skillet
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef (or ground turkey)
- 1 Vidalia onion, diced
- 2 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 (14.5 ounce) can diced tomatoes
- 1 (2.25 ounce) can sliced black olives, drained
- 1 (4.5 ounce) can chopped green chiles
- 1 (1 ounce) packet taco seasoning
- 1 cup pasta
- 3 cups chicken stock
- 1 3/4 cups shredded Mexican blend cheese (or sharp cheddar)
- 3 tablespoons chopped cilantro (or parsley)
Instructions
- Heat olive oil in a large skillet over medium-high heat and add the ground beef. Cook until no longer pink, breaking it into smaller pieces as it cooks.
- Using a slotted spoon, transfer the beef to a bowl and drain off all but two tablespoons of fat.
- Return the pan to heat and add the diced onion. Cook until translucent, then stir in the garlic and cook one minute.
- Add the tomato paste and cook until it deepens in color. Stir in diced tomatoes, olives, green chiles, taco seasoning, pasta and chicken stock.
- Return the beef to the pan. Cover and cook until the pasta is al dente, about 8–10 minutes, stirring occasionally to prevent sticking.
- When the pasta is cooked, remove from heat and stir in the shredded cheese. Top with chopped cilantro and serve immediately.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.