Quick and Easy One Pan Taco Pasta

5 from 6 votes

Quick and Easy One Pan Taco Pasta

Craving a weeknight meal that's both flavorful and fuss-free? Look no further than Quick and Easy One Pan Taco Pasta! This dish is a lifesaver for busy families and anyone who wants a delicious dinner without a mountain of dirty dishes.

Prep Time10

Cook Time15

Total Time25

Course: Cinco de Mayo, Dinner, Main Course, Pasta

Cuisine: Cinco de Mayo

Servings: people

Calories: 469kcal

Author: Susan Ensley

Ingredients

2 teaspoon Canola Oil
1 lb Ground Beef
2 tbs Taco Seasoning
2 c Water
1 c Taco Sauce
8 oz Medium Shells Dry Pasta
2 oz Colby Cheese shredded
2 oz Monterey Jack Cheese shredded
2 oz Extra Sharp Cheddar Cheese shredded
1 tbs Fresh Cilantro minced (optional)

Instructions

Place a large deep skillet over medium heat and add the canola oil. Add the ground beef, break the meat apart, and cook until browned. Drain the browned beef in a colander set in the sink and wipe the pan out with paper towels. Return the drained beef to the pan, then return the pan to the stovetop.
Add the taco seasoning to the browned beef and stir to incorporate the seasoning into the meat. Add the water and the taco sauce, then stir so that everything is well combined.
Add the dry pasta and stir so that all of the pasta has gotten wet and is submerged in the liquid. Bring to a boil, cover, and reduce heat to low. Allow to cook for 12-15 minutes or until the pasta is tender and cooked through. Remove from the heat.
In a small bowl, combine the Colby, Monterey Jack, and extra sharp cheddar cheeses.
Add 3 ounces of the combined cheeses to the skillet and stir until the cheese has melted. Top with the remaining shredded cheese and place the lid back on the pan to allow the cheese to melt.
Top with freshly minced cilantro and serve.
Yield 4 to 6 servings

Nutrition