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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. It’s addicting.

Macro friendly recipes

Yield

6 Servings – 260 grams

MyFitnessPal

“ohsnapmacros – Taco Tuesday Skillet”

4.64 from 14 Reviews

Ingredients

Adjust Servings
1lbs 96/4 ground beef
Taco Seasoning*
1can diced green chilies
160g corn, rinsed and drained
150g black beans, rinsed and drained
1cup Red Enchilada Sauce (Old El Paso Enchilada Sauce Mild red)
12oz Barilla Medium Shells
2cup reduced sodium beef broth
100g reduced fat Mexican Cheese
Taco Seasoning
1tsp salt
1tsp onion powder
1tsp garlic powder
2tsp paprika
1tbsp chili powder
5tbsp cumin*
Fresh cracked pepper
Approx. 8-10 tbsp water

Nutritional Information

408 Calories
8 Fat (grams)
53.1 Carbs (grams)
30.1 Protein (grams)
260 grams per serving, Yields 6 servings.

Directions

1.

In a pan over medium heat, brown ground beef.
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2.

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.
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3.

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.
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4.

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.
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5.

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!
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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.

14 Comments

  • Alden

    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.

    • Ally

      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!

      • daniellelima

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

      • Jess

        Same! The beef broth never reduced.

        • daniellelima

          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.

  • Samantha

    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!

  • Emily

    Great family dinner!

  • Jane

    Does the recipe call for 12oz of dry pasta or cooked pasta?

    Thanks!

  • Mel

    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.

  • Mel

    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.

  • KP

    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!

  • Arissa

    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.

  • Kelly

    So good and so easy! Absolute perfection!

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