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Taco Tuesday Skillet

Taco Tuesday Skillet

5 from 5 votes
Taco Tuesday is a thing at our house. My 3 year old comes home from school saying, "it's Taco Tuesday hooray!" While I can eat tacos pretty much every day I do try to switch it up when I can. This skillet is the perfect combination of taco seasonings while getting your pasta fix and makes for a super quick and easy meal. Each shell is packed with flavors and texture. It's addicting.
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Taco Tuesday is a thing at our house. My 3 year old comes home from school saying, "it's Taco Tuesday hooray!" While I can eat tacos pretty much every day I do try to switch it up when I can. This skillet is the perfect combination of taco seasonings while getting your pasta fix and makes for a super quick and easy meal. Each shell is packed with flavors and texture. It's addicting.
  • Servings 6 servings
  • Calories 408kcal
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Servings 6 servings
Calories 408kcal

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“ohsnapmacros Taco Tuesday Skillet”

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Taco Tuesday Skillet

Taco Tuesday is a thing at our house. My 3 year old comes home from school saying, “it’s Taco Tuesday hooray!” While I can eat tacos pretty much every day I do try to switch it up when I can. This skillet is the perfect combination of taco seasonings while getting your pasta fix and makes for a super quick and easy meal. Each shell is packed with flavors and texture.
5 from 5 votes
Print Recipe Pin Recipe
Servings 6 servings
Calories 408 kcal

Ingredients
  

  • 1 lbs. 96/4 ground beef
  • Taco Seasoning* see below
  • 1 can diced green chilies
  • 1 can corn, rinsed and drained 160g
  • 1 can black beans, rinsed and drained 150g
  • 1 cup Red Enchilada Sauce (Old El Paso Enchilada Sauce Mild red)
  • 12 oz. Barilla Medium Shells measured uncooked
  • 2 cup  reduced sodium beef broth
  • 100 g reduced fat Mexican Cheese

Taco Seasoning

  • 1 tsp. salt
  • 1 tsp. onion powder
  • 1 tsp. garlic powder
  • 2 tsp. paprika
  • 1 tbsp.  chili powder
  • 5 tbsp. cumin*
  • Fresh cracked pepper
  • Approx. 8-10 tbsp water

Instructions
 

  • In a pan over medium heat, brown ground beef.
  • Mix taco seasonings together in a small bowl. Add water until it forms a nice smooth paste. Add seasoning to meat and mix. Turn heat down to simmer.
  • While simmering add corn, beans, green chilies, enchilada sauce, beef broth (is using uncooked pasta only) and mix together well. Simmer for a few minutes. If using cooked pasta (see next step) do not add the beef broth.
  • Option 1: you can cook your pasta separately at this time according to the package and keep your meat mixture simmering while the pasta cooks. Once cooked add to meat mixture and continue with steps. This will allow you more control over your pasta done-ness vs. directly in the pan with the mixture. Add beef broth as needed to loosen the mixture.
    Option 2: increase heat to a low simmering boil and add dry pasta to the meat mixture, mix well and cover. Simmer for 10-15 minutes until the pasta reaches desired done-ness. Stir often so the bottom doesn't burn. If pasta comes out slightly al-dente it will soften as it sits in the warm pan while you finish the final steps.
  • Once pasta is added to the meat mixture and cooked (via Option 1 or 2) add cheese and mix together well. Grab a plate and spoon out 260g per serving!

Notes

Cumin - I like 5 tbsp. in mine. It sounds like a lot but it is the amount I use. Some readers have used 3 tbsp. and enjoyed it.
 

Nutrition

Serving: 260gCalories: 408kcalCarbohydrates: 53.1gProtein: 30.1gFat: 8g
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HI ! I AM
Danielle.

I am not a registered dietitian or a macro coach, I am a wife and mom to two beautiful little girls on a journey to feel my best inside and out! My goal is to bring you recipes to help you do the same!

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14 Responses

  1. This was so delicious and the perfect week night meal!! I served it with fajita veggies and it was eaten up! Leftovers were great reheated as well.

    Reply

    1. I made this tonight and for some reason it came out super watery, and doesn’t look creamy like the photo at all 🙁 smells amazing though!

      Reply

      1. Hi, I’m not sure how that could be with the the taco skillet. Sounds like you missed an ingredient or step?

        Reply

        1. If you’re using uncooked Pasta the beef broth is what cooks your pasta. If you’re adding already cooked pasta to the dish you will not need the broth to cook the pasta so you need to adjust your broth.

          Reply

  2. 5 stars
    What a fun take on taco Tuesday. My grocery store didn’t have enchilada sauce so I used salsa instead and it was still so good. I will try to find enchilada sauce for the next time I make this!

    Reply

  5. I’ve made this twice now and can’t get enough. I’m having some for lunch right now and I’m already thinking about how I get to eat it again tomorrow.

    Reply

  6. 5 stars
    I’ve made this twice now and can’t get enough. I’m having some for lunch right now and I’m already thinking about how I get to eat it again tomorrow.

    Reply

  7. 5 stars
    I’m always looking for new recipes, this one did not disappoint. However, I’m a huge fan of sweet potatoes with my tacos & am always looking for ways to incorporate them into melas like this. So, I halved the amount of pasta (& beef broth) & roasted some chopped up sweet potatoes to layer underneath the skillet taco. Delish!

    Reply

  8. This is amazing! I substituted Rotel for the green chiles the second time I made it and I loved the addition of the tomatoes. This is such a great recipe.

    Reply

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