A skillet dinner that blends taco night with pasta night. Seasoned ground beef, tender pasta, and melted cheddar come together into a warm, satisfying meal that cooks quickly and keeps things simple.
Perfect for nights when you want something filling but don’t want to overthink dinner.
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1. Bring a large pot of salted water to a boil. Cook 8 oz pasta according to package directions until al dente. Drain and set aside.
2. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering.
3. Add 1 lb ground beef, patted dry, in a single layer. Cook 4-5 minutes until browned, breaking up meat. Drain fat.
4. Add 1 cup diced onion and 2 cloves minced garlic. Cook over medium heat until onions are translucent, about 3 minutes.
5. Stir in 2 tbsp taco seasoning and 1/2 cup water. Simmer on medium-low until sauce thickens and coats meat, about 2-3 minutes.
6. Reduce heat to low. Add cooked pasta and 1 cup shredded cheddar cheese to skillet. Stir until cheese melts and coats pasta and meat evenly.
7. Remove from heat and finish with chopped fresh cilantro.
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Leftover chicken breast is already cooked. That alone makes dinner easier. Now you just need to build around it.
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