Go Back
To make Cheesy Taco Pasta Skillet, gather these items: - 8 oz (about 2 cups) rotini pasta - 1 lb ground beef or turkey - 1 medium onion, diced - 2 cloves garlic, minced - 1 packet taco seasoning (or homemade equivalent) - 1 can (15 oz) black beans, drained and rinsed - 1 can (10 oz) diced tomatoes with green chilies - 1 cup corn (fresh, frozen, or canned) - 1 cup shredded cheddar cheese - 1 cup milk - 2 tablespoons olive oil - Salt and pepper to taste - Fresh cilantro, chopped (for garnish) - Sour cream (optional, for serving) You can easily adjust this recipe for gluten-free or vegetarian diets. For a gluten-free option, swap the rotini for gluten-free pasta. You can also replace ground beef or turkey with lentils or mushrooms for a hearty vegetarian meal. Use vegetable broth instead of milk for creaminess without dairy. To elevate your Cheesy Taco Pasta, I suggest a few herbs and spices. Adding cumin gives warmth and depth. A pinch of smoked paprika adds a nice smoky flavor. Fresh cilantro on top brightens the dish. You can also try chili powder for extra heat. Feel free to mix and match based on your taste! Start by gathering all your ingredients. This makes cooking easier. You will need: - 8 oz rotini pasta - 1 lb ground beef or turkey - 1 medium onion, diced - 2 cloves garlic, minced - 1 packet taco seasoning - 1 can black beans, drained - 1 can diced tomatoes with green chilies - 1 cup corn - 1 cup shredded cheddar cheese - 1 cup milk - 2 tablespoons olive oil - Salt and pepper - Fresh cilantro (for garnish) - Sour cream (optional) Make sure to drain and rinse the black beans. This helps reduce sodium. Dice the onion and mince the garlic. This prep is quick. Heat a large skillet over medium heat. Add olive oil to the pan. Once hot, add the diced onion. Sauté for about 3-4 minutes until it becomes soft and clear. Next, stir in the minced garlic. Cook for another minute. You want that nice aroma. Then, add the ground beef or turkey. Break it up with a spoon. Season with salt, pepper, and taco seasoning. Cook until it turns brown, about 5-6 minutes. After the meat is browned, mix in the black beans, diced tomatoes, and corn. Stir until everything is well combined. This is where the flavors start to blend. Now, pour in the milk. Bring this to a gentle simmer. Make sure to stir well. It’s time to add the rotini pasta. Push it down to ensure it’s fully submerged. Cover the skillet and let it cook for about 12-15 minutes. Stir occasionally. You want the pasta to be al dente and soak up most of the liquid. Once done, remove the skillet from heat. Stir in the shredded cheddar cheese. This will make it creamy and cheesy. Taste it and adjust the seasoning if needed. Garnish with chopped cilantro. Serve hot with a dollop of sour cream if you like. Enjoy your delicious Cheesy Taco Pasta Skillet! To get the best pasta texture, cook the rotini until it's al dente. This means it should be firm to the bite. Start checking it about two minutes before the package time ends. Drain the pasta if needed, but don’t rinse it. Rinsing washes away the starch, which helps sauces stick. You can add more layers of flavor to your Cheesy Taco Pasta Skillet. Try these ideas: - Add chopped bell peppers for sweetness. - Toss in a can of fire-roasted diced tomatoes for a smoky taste. - Mix in jalapeños for heat. - Use fresh herbs like cilantro or parsley for brightness. - Top with avocado slices for creaminess. Avoid these common mistakes to make your dish shine: - Don’t skip the seasoning. It boosts flavor. - Avoid overcooking the pasta. It can turn mushy and lose texture. - Don't ignore the cheese. Adding it off the heat keeps it creamy. - Don’t forget to taste! Adjust the seasoning as needed. - Avoid cooking everything too fast. Let flavors meld for a better dish. {{image_2}} You can swap the ground beef or turkey for chicken. Ground chicken works well. You can also use shredded rotisserie chicken for a fast option. If you prefer plant-based proteins, try lentils or chickpeas. Both add nutrition and flavor. For a meaty texture, black beans are a great choice. They work well with the taco spices. While cheddar is classic, you can mix it up. Pepper jack adds a nice kick. For a creamier texture, try mozzarella or cream cheese. If you like a stronger flavor, go for crumbled feta or goat cheese. Mixing cheeses can create a unique taste that your family will love. Experiment with what you have on hand. To make this dish vegetarian, use black beans and mushrooms. They add depth and heartiness. For a vegan option, replace cheese with cashew cheese or nutritional yeast. You can also use almond milk instead of regular milk. These swaps keep all the flavor while making the dish plant-based. Don't forget to adjust seasonings to suit your taste. To store leftovers, let the dish cool first. Place the pasta in an airtight container. Seal it tightly to keep air out. This helps prevent spoilage. Store it in the fridge for up to 3 days. Make sure to label the container with the date. When reheating, use a skillet for best results. Add a splash of milk to keep it creamy. Heat over low to medium heat, stirring often. This helps the pasta warm evenly. You can also use a microwave, but add some milk too. Heat in short bursts and stir in between. To freeze, let the pasta cool completely. Scoop servings into freezer-safe containers. Leave some space at the top to allow for expansion. Seal the containers tightly to prevent freezer burn. This meal can last up to 3 months in the freezer. When ready to eat, thaw overnight in the fridge. Reheat as mentioned above for the best taste. Yes, you can use other types of pasta. Choose short pasta like penne or shells. You can even try whole wheat or gluten-free options. The cooking time might vary, so check the package instructions. Just make sure the pasta cooks until al dente. This keeps it firm and tasty in the dish. This dish lasts about 3 to 5 days in the fridge. Store it in an airtight container. Let it cool before you put it in the fridge. This helps keep the flavors fresh. Reheat it on the stove or in the microwave until it’s warm again. Yes, you can make it ahead of time. Cook the pasta and mix it with the sauce. Let it cool, then store in the fridge. You can also prepare the meat and sauce separately. When you’re ready to eat, just combine and heat it. This saves time on busy days. You learned about key ingredients and how to prepare a delicious pasta dish. I shared tips to improve texture and flavor. We explored variations for different diets and the best ways to store leftovers. Remember, cooking is fun and creative. Use these ideas to make the dish your own. Enjoy experimenting and happy cooking!

Cheesy Taco Pasta Skillet

Get ready for a delicious twist on dinner with this Cheesy Taco Pasta Skillet! This one-pan meal combines rotini pasta, seasoned ground beef or turkey, black beans, and corn, all brought together with creamy cheddar cheese. Perfect for busy weeknights, this recipe is quick and satisfying. Want to learn how to whip up this flavorful dish in just 30 minutes? Click through for the full recipe and make mealtime exciting!
Print Recipe Pin Recipe

Ingredients
  

8 oz (about 2 cups) rotini pasta

1 lb ground beef or turkey

1 medium onion, diced

2 cloves garlic, minced

1 packet taco seasoning (or homemade equivalent)

1 can (15 oz) black beans, drained and rinsed

1 can (10 oz) diced tomatoes with green chilies

1 cup corn (fresh, frozen, or canned)

1 cup shredded cheddar cheese

1 cup milk

2 tablespoons olive oil

Salt and pepper to taste

Fresh cilantro, chopped (for garnish)

Sour cream (optional, for serving)

Instructions
 

In a large skillet, heat olive oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.

    Add minced garlic and cook for another minute until fragrant.

      Add the ground beef or turkey to the skillet. Season with salt, pepper, and taco seasoning. Cook until browned, breaking up the meat with a spoon, about 5-6 minutes.

        Stir in the black beans, diced tomatoes with green chilies, and corn. Mix well until combined.

          Pour in the milk and bring to a gentle simmer. Stir in the rotini pasta, ensuring it’s submerged in the liquid.

            Cover the skillet and cook for about 12-15 minutes, stirring occasionally, until the pasta is al dente and has absorbed most of the liquid.

              Remove the skillet from heat and stir in the shredded cheddar cheese until melted and creamy.

                Taste and adjust seasoning if necessary.

                  Garnish with chopped cilantro and serve hot, topped with a dollop of sour cream if desired.

                    Prep Time: 10 mins | Total Time: 30 mins | Servings: 4