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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 Taco Tuesday 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.
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 Taco Tuesday 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.
You can find this recipe and many others on MyFitnessPal and MacrosFirst by searching: Ohsnapmacros – Taco Tuesday Skillet
Ingredients
1lbs.96/4 ground beef
Taco Seasoning*see below
1candiced green chilies
1cancorn, rinsed and drained160g
1canblack beans, rinsed and drained150g
1cupRed Enchilada Sauce (Old El Paso Enchilada Sauce Mild red)
12oz.Barilla Medium Shellsmeasured uncooked
2cup reduced sodium beef broth
100greduced 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
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.
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.
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!
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!
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.
It was okayyy. Strong chili powder taste. Felt more like a chili than a taco skillet. If I make this again, I would use Ortega taco seasoning.
Oh no! I’m sorry to hear that! Maybe try to half the chili powder next time because I promise the seasoning mix is so good!
Do you have any idea what the fiber is in this recipe?
I ended up with more than 6- 260 g servings, but this is so yummy and easy!
So good and so easy! Absolute perfection!
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.
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!
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.
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.
Does the recipe call for 12oz of dry pasta or cooked pasta?
Thanks!
Uncooked
Great family dinner!
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!
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.
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!
Hi, I’m not sure how that could be with the the taco skillet. Sounds like you missed an ingredient or step?
Same! The beef broth never reduced.
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.