Perfect For Busy Weeknight Meals.

One thing about this dish is that you can swap out the macaroni for rice or quinoa. Yippee! I love that this is a super easy and I have made the quinoa version so many times it has become on of my go to recipes. I love being able to go ahead and make up serving size containers to take along for lunch. In fact this is so good. I don’t even care if I eat it cold.

One Skillet Cheesy Taco Pasta

Servings: 6


  • 1 pound extra lean ground beef
  • 1/2 cup onion finely chopped
  • 1/2 teaspoon minced garlic
  • 2 cups water separated
  • 1 cup salsa
  • 1 cup frozen corn
  • 1 packet taco seasoning
  • 2 cups elbow macaroni 10 ounces
  • 1 cup taco sauce
  • 1 and 1/2 to 2 cups taco or Mexican shredded cheese
  • Optional toppings: green onions, sour cream, diced tomatoes, diced avocado


  1. Brown the ground beef in a large skillet.
  2. Drain the fat and add in the onion and garlic.
  3. Stir until onions are translucent – about 30 seconds to a minute on medium-high heat.
  4. Add in one cup of water, salsa, corn, and taco seasoning.
  5. Stir well and add in the uncooked pasta and taco sauce.
  6. Bring to a boil and then lower to low-medium heat and cover the skillet with a lid.
  7. Let simmer for about 5-7 minutes and then add in the last cup of water and stir everything together again.
  8. Return lid and let simmer until pasta is tender, about another 5-7 minutes.
  9. Remove from heat and sprinkle with cheese. Top with optional toppings of choice.

Quick Tip: Serve with a side of salsa and sour cream.  To add a bit of extra heat go ahead and toss in some fire roasted
Hatch Chilies.

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