Cheesy Taco Pasta Skillet
This Cheesy Taco Pasta Skillet is a comforting, cheesy, and flavor-packed weeknight meal combining taco spices with creamy pasta and lean ground turkey.
Equipment
- Large skillet or sauté pan
- Wooden Spoon or Spatula
- Measuring cups and spoons
- Cheese Grater
- Knife and cutting board
Ingredients
- 8 oz elbow macaroni the perfect pasta shape to hold onto sauce and cheese
- 1 lb ground turkey lean and flavorful, making for a lighter protein option
- 1 tbsp olive oil for sautéing and adding a smooth base flavor
- 1 small onion diced, adds sweetness and depth
- 2 cloves garlic minced, brings aroma and punch
- 1 packet taco seasoning the star spice blend that makes this dish sing
- 1 can diced tomatoes with green chilies for a subtle heat and juicy texture
- 2 cups chicken broth creates a flavorful cooking liquid for the pasta
- 1 cup shredded cheddar cheese for sharp, tangy creaminess
- 1 cup shredded Monterey Jack cheese melts beautifully and adds a buttery note
- salt and pepper to taste, to balance all the flavors
- chopped fresh cilantro for garnish, adds brightness and a fresh finish
Instructions
- Heat the olive oil in your large skillet over medium-high heat. Add the diced onion and cook until soft and translucent, about 3 minutes. Toss in the minced garlic and sauté for another 30 seconds until fragrant. Add the ground turkey, breaking it apart with your spoon. Cook until browned and no longer pink, about 5-7 minutes.
- Sprinkle in the taco seasoning packet and stir well to coat the turkey evenly. Pour in the can of diced tomatoes with green chilies, including all the juices, and stir to combine. Let the mixture simmer for 2-3 minutes to marry the flavors.
- Pour in the chicken broth and bring the mixture to a gentle boil. Add the elbow macaroni and stir to submerge the pasta completely. Reduce heat to medium-low, cover the skillet, and let the pasta cook until tender, about 10-12 minutes. Stir occasionally to prevent sticking.
- Once the pasta is cooked through and most of the liquid has been absorbed, sprinkle the shredded cheddar cheese and Monterey Jack cheese over the skillet. Gently fold the cheese into the pasta until melted and creamy. Season with salt and pepper to taste.
- Remove the skillet from heat and sprinkle freshly chopped cilantro over the top. Serve immediately, pairing it with a crisp side salad or your favorite tortilla chips for an extra crunch.
Notes
- Use freshly minced garlic for the best aroma and flavor.
- Don’t skip the chicken broth—this adds depth to the pasta as it cooks.
- Let the cheese melt slowly over low heat to achieve a creamy texture.
- Adjust the spice level by choosing mild or spicy taco seasoning depending on your preference.
- Fresh cilantro isn’t just garnish—it adds a fresh herbal note that cuts through the richness.