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    Home > Blog > Pasta & Noodles > Taco Pasta Skillet

    Taco Pasta Skillet

    by Teri Lyn Fisher · Published: Feb 27, 2019 · Modified: May 9, 2020

    Jump to Recipe
    Taco pasta in a skillet with a spoon and forks.

    This taco pasta skillet is giving us heavy hamburger helper vibes and we are not mad about that. Sometimes I crave that stuff because it’s delicious. I grew up enjoying a good taco packet seasoning or even mac and cheese from a box with the powder cheese packet situation. So we made kind of fancy hamburger helper dish / taco mash up, and topped it all with rich dollops of sour cream. This taco pasta skillet is perfect weeknight meal to look forward to because it’s quick, easy and delicious.

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    A close up of taco pasta in a skillet with a spoon.
    Taco pasta in a skillet with a spoon and a serving in a bowl.

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    Taco pasta skillet recipe with bowls on the side.

    Taco Pasta Skillet

    5 from 8 votes
    PRINT RECIPE Pin Recipe
    RECIPE BY Teri & Jenny

      INGREDIENTS  

    taco seasoning

    • 2 teaspoons smoked paprika
    • 1 teaspoons chile powder
    • ½ teaspoon cumin
    • ½ teaspoon onion powder
    • ½ teaspoon coriander
    • ½ teaspoon dry mustard

    pasta

    • 1 corn on cob
    • 6 ounces dry cavatappi pasta
    • 2  tablespoons extra virgin olive oil
    • ½ pound lean ground beef
    • 1 small shallot, minced
    • 2 garlic cloves, minced
    • ½ cup tomato sauce
    • 1 cup shredded Mexican Blend cheese
    • salt and pepper to taste

    toppings

    • 2 roma tomatoes, seeded and diced
    • 2 green onions, thinly sliced
    • few dollops sour cream
    • chopped cilantro, optional
    • chopped avocado, optional
    • sliced jalapeno, optional

      INSTRUCTIONS  

    • Combine all spices in a small bowl and stir together. Set aside.
    • Set oven to broil and char corn under broiler on each side for 1 minute. Remove from broiler and slice kernels off cob and set aside (discard cob).
    • Preheat oven to 375˚F.
    • Fill a large pot with water and place over medium-high heat.
    • Once water is boiling, add a handful of salt and pasta and boil until al dente, about 7 to 8 minutes, stirring occasionally.
    • Remove from heat and drain pasta. Set aside.
    • Place an 8” skillet over medium-high heat and add oil.
    • Add ground beef and saute for 3 to 4 minutes, breaking up the beef as it cooks. Season with salt and pepper.
    • Add shallot and garlic and continue to saute for 2 to 3 minutes.
    • Stir in taco seasoning and stir together. Saute for 2 to 3 minutes. Season with salt and pepper.
    • Stir tomato sauce into the mixture and reduce heat to medium. Simmer mixture for about 10 minutes adding 2 tablespoons water at a time to mixture, if it begins to get too thick.
    • Once ground beef mixture has thickened, fold in cooked pasta and charred corn until evenly distributed.
    • Top pasta skillet with shredded cheese and place in oven for 6 to 8 minutes or until cheese has melted.
    • Remove from heat and top with diced tomatoes, dollops of sour cream and sliced green onions. Serve.

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    February 27, 2019 / 12 Comments

    About Teri Lyn Fisher

    Teri Lyn Fisher is half of Spoon Fork Bacon. She is also a food and cosmetics photographer. She is a big fan of hot dogs. #sfbTERI

    Previous Post: < Previous Post Spicy Vegan Chickpea and Cauliflower Curry
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    Reader Interactions

    February 27, 2019 / 12 Comments

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    1. Alison

      February 17, 2021 at 5:24 pm

      How many servings?

      Reply
      • Jenny Park

        February 18, 2021 at 12:16 pm

        This makes about 3 servings

        Reply
    2. Jamison

      March 03, 2020 at 7:04 pm

      5 stars
      I made this and it was delish. Only thing I did differently was boil the corn slightly to soften it up. Just a personal preference. Thanks for the recipe!

      Reply
    3. Mike

      December 31, 2019 at 2:01 pm

      5 stars
      Made this over Christmas week. It was delicious. I used canned corn and corned it in the skillet for a few minutes as corn on the cob is not in season. It turned out great! I also used elbow pasta, the other pasta was sold out when we went to buy it, maybe next time. Can’t wait to make this again!

      Reply
      • Jenny Park

        January 03, 2020 at 10:43 am

        Oh so glad you enjoyed!

        Reply
    4. Sandy Todman

      October 04, 2019 at 4:40 pm

      How much is 6grams of pasta?!?!?

      Reply
      • Jenny Park

        October 05, 2019 at 8:46 am

        It’s 6 ounces, not grams and that a little under 1/2 pound of pasta

        Reply
    5. Janet Burke

      October 04, 2019 at 10:52 am

      Recipe sounds good, but I’ll have to crunch the sodium numbers and make a couple of other tweaks including low-sodium taco seasoning, since no nutritional info given.

      Reply
    6. Hannah Stickland

      August 21, 2019 at 9:50 am

      A handful of salt? Surely not! Seems a bit much to me…

      Reply
      • Jenny Park

        August 31, 2019 at 10:07 am

        Yes, i always season my pasta water heavily with salt!

        Reply
      • Denese

        October 05, 2019 at 6:43 am

        5 stars
        I thought so too. However, try it. It makes less salt needed overall.

        Reply
    7. Julie

      February 28, 2019 at 6:57 am

      Looks great for a quickie weeknight meal. I’m embarrassed to admit that I’ve always used the taco seasoning packet. I’m looking forward to mixing my own. (P.S. Thanks for adding ‘discard cob’ – LOL) ;)

      Reply

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