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Ground Beef Taco Pasta Skillet - A Fast, Flavor-Packed Weeknight Dinner

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 pound ground beef (80–90% lean)
  • 1 small yellow onion, diced
  • 2–3 cloves garlic, minced
  • 1 packet taco seasoning or homemade blend (chili powder, cumin, paprika, oregano, salt)
  • 1 can (14.5 ounces) diced tomatoes with green chiles (such as Rotel)
  • 1 cup corn kernels (frozen or canned, drained)
  • 8 ounces short pasta (penne, shells, or rotini)
  • 2 cups low-sodium beef broth (plus a splash more if needed)
  • 4 ounces cream cheese, softened
  • 1–1.5 cups shredded cheddar or Mexican blend cheese
  • 2 tablespoons olive oil (if needed)
  • Salt and black pepper
  • Optional toppings: chopped cilantro, sliced green onions, diced avocado, lime wedges, sour cream, pickled jalapeños

Method
 

  1. Preheat and prep: Place a large, deep skillet over medium-high heat. Dice the onion, mince the garlic, and measure out your ingredients so they’re ready to go.
  2. Brown the beef: Add the ground beef to the hot skillet. If your beef is very lean, add a splash of olive oil. Break it up with a spoon and cook until no longer pink and lightly browned, about 5–7 minutes. Season lightly with salt and pepper.
  3. Sauté aromatics: Push the beef to one side and spoon off excess fat if there’s more than a tablespoon. Add the onion to the empty side and cook 2–3 minutes until softened. Stir in the garlic for 30 seconds until fragrant, then mix everything together.
  4. Season it up: Sprinkle in the taco seasoning. Toast it with the beef and onions for 30–60 seconds to wake up the spices. This step adds deeper flavor.
  5. Build the sauce: Pour in the diced tomatoes with their juices and the beef broth. Stir in the corn. Bring the mixture to a steady simmer.
  6. Add the pasta: Stir in the dry pasta, making sure it’s mostly submerged. Reduce heat to medium. Cover the skillet and simmer for 10–12 minutes, stirring once or twice so the pasta doesn’t stick. Add a splash more broth if the pan looks dry before the pasta is tender.
  7. Make it creamy: Once the pasta is al dente and most of the liquid is absorbed, drop in the cream cheese. Stir until completely melted and the sauce looks glossy and cohesive.
  8. Add the cheese: Sprinkle in the shredded cheddar. Stir until melted and smooth. Taste and adjust salt and pepper. If you want more heat, add a pinch of cayenne or extra chili powder.
  9. Finish and serve: Let the skillet rest off heat for 2–3 minutes so it thickens slightly. Top with cilantro, green onions, or your favorite taco fixings. Serve with lime wedges for brightness.