You need to dive into this flavorful fusion of Mexican and Italian cuisine with this quick and easy Taco Pasta Skillet! This one-pan dish packs in 31 grams of protein per serving!

I’ve been seeing variations of this “Taco Skillet” all over the gram and pin land, so I knew I had to try it. Upon reading other recipes, I knew it had the chance to be very “hamburger helper” like, which is something Mr. Hungry and I share disdain for. With a few tweaks I got a true taco pasta that is out of this world delicious, packs in 31 grams of protein per serving, clocks in at less than 500 calories per serving, and can be made in only one bowl for the win. Of course, the boys wouldn’t try it (insert eye roll); they ate fruit for dinner. But, baby girl, now at 18 months, ate this up like it was the best thing she had ever had in her life. I am so not looking forward to her joining the picky phase with the boys.

Anyways, happy Monday, friends! You simply must make this for a quick, no-fuss recipe that packs in the protein, fiber, and flavor this week!

How to Make Taco Pasta Skillet

*This is a summary how to section, the full recipe card is at the bottom of this post.

To make Taco Pasta Skillet, start by sautéing diced onion in a large skillet until softened, then add minced garlic and cook until fragrant and translucent. Next, cook the beef, breaking it apart as it cooks. Drain any excess fat if needed, I used 93% lean so I didn’t need to, but if you only have 80% you may want to.

Once the beef is cooked, stir in taco seasoning, diced tomatoes with green chiles, and broth, bringing the mixture to a simmer. Add the pasta and cook according to the package instructions, stirring occasionally to prevent sticking.

When the pasta is al dente, reduce the heat and mix in shredded Mexican cheese and sour cream until creamy and melted. Adjust seasoning with salt and pepper, then serve hot, garnished with optional toppings like cilantro, green onions, avocados, or jalapeños. Enjoy this delicious, one-pan meal!

Swaps and Substitutions for Taco Pasta Skillet

This recipe is gluten-free/grain-free as written, it’s also high protein. For more swaps and substitution ideas, see below:

White Onion – any kind of onion can be used. If you don’t have onion on hand, you can skip this step and add onion powder at the end to taste. I also recommend keeping some freeze-dried onion on hand, just in case. It’s a one-to-one substitution!
Garlic – If you don’t have onion on hand, you can skip this step and add onion powder at the end to taste. I also recommend keeping some freeze-dried garlic on hand, just in case. It’s a one-to-one substitution!
Ground Beef – Ground turkey or chicken would work great, too! Actually next time I make this I plan to make it with ground turkey, I think the lighter flavor would be delicious. Speaking of lighter flavor, I think extra lean beef, in this case, is worth it because this is not a recipe you want “weighed down” by high-fat beef. That being said, you can always drain the extra fat. Pre-cooked lentils for a vegetarian option would be great!
Taco Seasoning – use your favorite brand, make your own sub fajita seasoning, or in a pinch, use chili powder (but this will taste like chili instead of tacos.)
Canned Diced Tomatoes – sub fresh tomatoes and canned green chiles, use fire roasted diced tomatoes, or omit if needed.
Broth – I used a mix of water and beef broth, this was strategic to avoid the the hamburger helper taste. You can use chicken broth, vegetable broth, all broth, or all water. You just need liquid to cook the pasta!
Chickpea Pasta – chickpea pasta adds a lot of filling protein and fiber to this dish, but you can sub your favorite type of pasta here!
Mexican Cheese – swap dairy-free cheese if dairy-free.
Sour Cream or Half and Half – sub-dairy-free sour cream if needed. I made this with both sour cream and half and half (as shown in photos/video). They were both good, but the sour cream version was my favorite. You could also substitute Greek yogurt for the sour cream, or for a really rich version, use a bit of cream cheese.

How to Freeze and Store Taco Pasta Skillet

To store taco pasta: place it in an airtight container in the refrigerator within two hours of making this dish. Store in the refrigerator for up to five days. Reheat in the microwave or on the skillet to 165F.

To freeze taco pasta: Allow the Taco Pasta Skillet to cool to room temperature. (Remember, don’t let it sit out for more than two hours for food safety!) I actually prefer to let it cool overnight in the refrigerator after it comes to room temperature. This helps prevent condensation and ice crystals from forming when freezing. Use airtight freezer-safe containers or freezer-safe bags. Taco pasta can be frozen for up to 3 months. To thaw, move the container to the refrigerator overnight or use the microwave’s defrost setting for quicker results. Reheat in a skillet over medium heat, adding a splash of broth or water to keep it moist. Stir frequently until heated through. Alternatively, you can microwave it in a microwave-safe dish, covering it to keep it moist.

What to Serve With Taco Pasta Skillet

Here are some great side dishes to serve with Taco Pasta Skillet: