One Pan Taco Pasta
As I sat on the couch, wrapped in a blanket, and gazing out the window at the cold winter night, I couldn’t help but think of a recipe that would warm not only my belly but also my heart. And that’s exactly what I got when I made The Taco Skillet People Keep Saving – a one pan wonder that’s become a staple in my kitchen. I’ve been making it nonstop since I discovered it, and I’m convinced that it’s because of the combination of its ease, flavor, and memories. If you’re looking for a delicious meal that’ll transport you to a sunny day in Mexico, skip over to our Related Recipe: Easy Beef Zucchini Sweet Potato Skillet and give this one a try – I promise you won’t be disappointed!
Recipe Courtesy of Our Kitchen
The Taco Skillet People Keep Saving
★★★★★ (55 Reviews)
Ingredients
12 oz macaroni
1 lb ground beef
1 onion, diced
1 red bell pepper, diced
2 cloves garlic, minced
1 cup marinara sauce
1 cup shredded cheddar cheese
1 taco seasoning packet
Optional toppings: diced tomatoes, shredded lettuce, diced avocado, sour cream, cilantro
Directions
1
Add the macaroni to a large skillet with about 4 cups of water and bring to a boil; cook for about 8 minutes or until al dente. Drain the water and set the macaroni aside.
2
Heat the ground beef in a large skillet over medium-high heat until browned, breaking it up into small pieces as it cooks. Once the beef is browned, add in the diced onion and red bell pepper, and cook until they’re softened.
3
Stir in the marinara sauce, taco seasoning, and a pinch of salt and pepper. Bring the sauce to a simmer and let it cook for a few minutes until heated through.
4
Pour the cooked macaroni back into the skillet and stir to combine the pasta and sauce. Add in the shredded cheddar cheese, and stir until the cheese is melted and creamy.
5
Serve hot, topped with your desired toppings – such as diced tomatoes, shredded lettuce, diced avocado, sour cream, or cilantro.
