Taco Pasta Skillet

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!

Course Dinner

Cuisine American, Italian, Mexican

Keyword Taco Pasta, Taco Pasta Skillet

Prep Time 5

Cook Time 25

Total Time 30

Servings servings

Calories 499kcal

Author Kelli Shallal MPH RD

Equipment

Ingredients

1 tablespoon avocado oil or any other oil
½ large white onion, chopped
3 garlic cloves, minced
1 lb ground beef 93% lean
¼ cup taco seasoning
1 can diced tomatoes with green chiles
8 ounces chickpea pasta
1 cup water
2 cups beef broth
1 cup shredded Mexican Cheese
½ cup sour cream or half and half

Instructions

Saute Onion and Garlic: In a large skillet over medium heat, add the oil, diced onion, and minced garlic and cook for about 3-4 minutes until softened.
1 tablespoon avocado oil , ½ large white onion, chopped , 3 garlic cloves, minced
Add Beef: Increase the heat to medium-high and add the ground beef to the skillet. Cook until browned, breaking it apart as it begins to cook, about 5-7 minutes. 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.
1 lb ground beef
Season: Stir in the taco seasoning, mixing well to coat the beef evenly.
¼ cup taco seasoning
Pour in the diced tomatoes with green chiles (including the juices).
1 can diced tomatoes with green chiles
Add the pasta to the skillet, stirring to combine. Add the water and broth, stir to combine. Cook according to the package instructions, usually around 7-10 minutes, or until the pasta is al dente. Stir occasionally to prevent sticking.
8 ounces chickpea pasta , 1 cup water, 2 cups beef broth
Add Cheese and Sour Cream: Once the pasta is cooked, reduce the heat to low. Stir in the Mexican shredded cheese and sour cream until melted and creamy. Taste and adjust seasoning with salt and pepper as needed.
1 cup shredded Mexican Cheese, ½ cup sour cream
Serve: Spoon the taco pasta into bowls and garnish with optional toppings like chopped cilantro, green onions, jalapeños, or avocado if desired.

Video

Notes

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.

Nutrition