Save One Wednesday night, my kids were dragging their feet about dinner, so I threw together whatever was in the pantry—ground beef, pasta, a packet of taco seasoning—and let it all simmer together in one skillet. The kitchen filled with that warm, savory aroma, and suddenly everyone was gathered around asking what smelled so good. That was the moment I realized this dish didn't need to be complicated to be loved; it just needed to come together with confidence and a little cheese on top.
I made this for a small dinner party once, and a friend asked for the recipe before finishing her plate—that's when I knew I'd stumbled onto something special. The best part was watching people relax around the table, second helpings in hand, talking and laughing while this humble skillet dish became the reason they stayed longer than planned.
Ingredients
- Ground beef (1 lb, 85% lean): The backbone of this dish; lean beef keeps the skillet from becoming greasy while still delivering that rich, beefy flavor that makes everything taste comforting.
- Yellow onion (1 small, finely chopped): It softens down into the sauce and adds a gentle sweetness that balances the spices beautifully.
- Garlic (2 cloves, minced): Just enough to whisper its presence without overwhelming; fresh garlic makes a real difference here.
- Taco seasoning (1 packet or homemade blend): This is where the personality lives—it brings warmth and a subtle heat that ties everything together.
- Salt and black pepper (½ tsp and ¼ tsp): Simple seasonings that let the taco seasoning shine while keeping the overall flavor balanced.
- Short pasta (8 oz—rotini, penne, or shells work equally well): Choose whatever shape you have on hand; the key is using short pasta that catches the sauce in every bite.
- Beef broth (2 cups): Low-sodium broth gives you control over the final salt level and lets the other flavors breathe.
- Diced tomatoes (1 can, 14.5 oz, undrained): The juice matters as much as the tomatoes; it becomes part of the sauce and keeps everything moist.
- Shredded cheddar cheese (1½ cups): Melted over the top at the end, it creates that moment when everyone leans in closer to the table.
- Sour cream (½ cup, optional for serving): A cool dollop at the end creates a little contrast that feels like a small luxury.
- Fresh cilantro, jalapeño, avocado (for garnish): These aren't just toppings; they're what turns a weeknight meal into something people actually remember.
Instructions
- Brown the beef:
- Heat your skillet over medium-high heat and let it get properly hot before adding the ground beef. Break it apart as it cooks, listening for that satisfying sizzle; you'll know it's done when there's no pink left, about 5 to 6 minutes, and you can drain off any excess fat if you need to.
- Build the base:
- Add your chopped onion and let it soften for a couple of minutes until it turns translucent, then stir in the garlic and give it just a minute to release its fragrance. This is where your dish starts developing its character.
- Season generously:
- Sprinkle the taco seasoning, salt, and pepper over everything and stir well so every bit of beef gets coated evenly. You'll notice the aroma shift as the spices warm and bloom in the heat.
- Combine and simmer:
- Add the uncooked pasta straight into the skillet along with the beef broth and canned tomatoes with their juice, stirring to combine and bringing everything to a boil. Once it's bubbling, lower the heat to medium-low, cover with a lid, and let it simmer for 12 to 15 minutes, stirring occasionally, until the pasta is tender and most of the liquid has been absorbed into those little noodles.
- Finish with cheese:
- Remove from heat, sprinkle the shredded cheddar evenly over the top, cover the skillet again, and let it sit undisturbed for 2 to 3 minutes. The residual heat will melt the cheese into a creamy blanket.
- Serve and celebrate:
- Bring the skillet to the table if you can—there's something satisfying about that presentation—and let everyone add their own garnishes: cilantro, jalapeño, avocado, and a spoonful of sour cream if they want it.
Save I remember my nephew asking if this was a real recipe or if I'd just made it up on the spot—and honestly, that felt like the highest compliment. A dish this straightforward, this satisfying, shouldn't feel accidental, but it can feel inspired.
Why This Works as a One-Skillet Meal
The magic here is that everything cooks at roughly the same pace in the same pot, which means you're not juggling multiple burners or pans. The pasta absorbs the broth and sauce flavors as it cooks, so you end up with a finished dish that's naturally creamy and cohesive, not a pasta salad where the sauce just sits on top. The beef broth does double duty—it cooks the pasta and creates the sauce—so there's nothing wasted and nothing overcomplicated.
Playing with Flavors and Substitutions
Once you understand how this dish works, you can bend it to match what you love. Ground turkey or chicken makes it lighter without changing the fundamental appeal. If you like heat, jalapeño and cayenne are your friends; if you prefer milder, dial back the taco seasoning and let the cheese take center stage. Some people swap in Monterey Jack or a Mexican cheese blend, and honestly, any of those feel right depending on your mood and what's in your fridge.
Timing and Storage
This dish comes together quickly, which is part of its charm, but it's also forgiving if you need to let it simmer a little longer while you're finishing up other tasks. Leftovers keep well for up to three days in an airtight container in the refrigerator, and you can reheat them gently on the stovetop with a splash of broth if they've dried out a bit.
- Make sure your skillet is large enough that everything fits comfortably without spilling over when you stir.
- If you're cooking for a crowd, this recipe doubles easily—just give yourself a slightly larger skillet and a little extra simmering time.
- Prep your garnishes before you start cooking so they're ready to go when the dish hits the table.
Save This is the kind of recipe that reminds you why cooking at home matters. It asks very little but delivers comfort in a way that feels both familiar and personal.
Recipe FAQs
- → Can I substitute ground beef with other meats?
Yes, ground turkey or chicken work well for a lighter variation while keeping similar flavors.
- → What pasta types work best in this skillet?
Short pasta like rotini, penne, or shells hold up well and absorb the flavorful broth nicely.
- → How can I add spiciness to the dish?
Adding cayenne pepper or fresh chopped chili along with onions enhances the heat level effectively.
- → Is it possible to use different cheeses?
Monterey Jack or a Mexican cheese blend are great alternatives to cheddar for varied flavor profiles.
- → How should leftovers be stored?
Refrigerate leftovers in an airtight container for up to 3 days to maintain freshness and texture.