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Cooking With Anadi
12K subscribers · ground chicken, cheddar and penne, Mexican-inspired and fast
This taco pasta skillet is so simple to prepare and tastes absolutely phenomenal, the perfect recipe for beginners! All you need are a couple of basic ingredients and a skillet, and this lovely dinner is ready in no time! It's so cheesy, gooey, and meaty.
Be sure to check out the video to see tips and tricks on cooking your pasta and a neat little gadget that can save you a bunch of time with chopping veggies! It's a manual hand blender and if you're unfamiliar with chopping or just want to save some time, I highly recommend it! This is the manual hand blender that I used if you're interested.
This taco pasta skillet looks like pasta, tastes like tacos and is so easy to make. You and your whole family are sure to love this simple Italian-Mexican fusion taco skillet pasta. This dish is inspired from my girlfriend’s (now wife!) love for tacos and pasta. While there is so much more you can add on to this taco pasta skillet, I have kept it simple enough for beginner cooks to try and kept the doors open for more experienced cooks to take this dish forward.
This taco pasta skillet can also be veggie-fied which can make vegetables more appealing to kids if they see pasta and tacos in one. This dish uses simple, fresh ingredients and makes it fun, it will take you back to your childhood.
You can easily add additional toppings over your taco pasta skillet like salsa, sour cream, pico de gallo and make it much more like a taco with an Italian twist. Taco Tuesday just got a new dish so you can always be looking forward to cook what’s next. The instructions are so easy to follow and you will fall in love with this taco pasta skillet, it will be sure to save your life on those busy weeknight’s.
The Key to Cooking Ground Turkey / Chicken
If you have not cooked sausage or ground meat before or have too much experience, you may be wondering, how do I know if it’s cooked? Ground meat is easy to overcook and dry out, since well its ground and much smaller than let’s say a chicken breast. Keep a few of these tips in mind to prepare juicy, ground meat every time:
Add a small amount of fat: Ground turkey or chicken is already so lean, after cooking it can become quite dry. Cook the meat with some oil to not only brown the meat to add flavor, but to inject it with moisture to make the meat juicier.
Don’t go easy on the seasoning: Being a lean meat, on its own ground turkey/chicken lacks flavor and is quite bland. It needs help with a generous amount of salt, pepper and other seasonings. In this recipe, I use my Homemade Taco Seasoning, which contains a mix of cumin and paprika. Add the seasonings once the meat is no longer pink, mix well and taste, taste, taste.
Add extra moisture: As the meat cooks, any moisture from the meat will begin to evaporate. Once seasonings have been added to the meat, it is important to bring some of the moisture back by adding a splash of water. This helps deglaze the pan, and add a sheen to the ground meat which is very appealing to the eyes.
* While ground turkey/chicken is leaner than ground beef/pork/lamb, it still contains more fat than chicken breast or shrimp.
Tips to Cook Flavorful Pasta and Cooking Until Al Dente
Season the water: A lot of people make the mistake of not seasoning the water before cooking their pasta. The only time to season pasta is while it is cooking, so that the salt can disperse into the pasta through it. For 1 pound of pasta, add about 2 Tbsp of salt to 4 quarts (16 Cups) of water.
Identify what is al dente: Al dente in Italian means “to the tooth”. How do I know my pasta is “to the tooth”?
- Try tasting the pasta as it cooks. If it is crispy, it is not al dente
- Try it again after a couple of minutes, if it is soft, and you can easily bite it, it’s probably overcooked and not al dente
- Let’s try tasting somewhere in the middle. The pasta should be soft, but you should feel the bite as if it’s firm. This is the ideal form to enjoy pasta. It comes from practice and lots of tasting so go ahead, let's start cooking.
How to Prepare This Taco Pasta Skillet
Bring a pot of water up to a boil, and cook the pasta as per package directions, until it is al dente - about 7 -8 minutes. Reserve about 1/2 cup of pasta cooking water for use later.
While the pasta is cooking, heat a pan on medium heat and add the olive oil. Add onions and garlic and cook until the onions become slightly brown, about 5-8 minutes.
Add the ground meat and break down the meat into smaller pieces with a wooden spoon. Cook until the meat is no longer pink, about 3-5 minutes.
Add the homemade taco seasoning and about 1/4 cup of the pasta cooking water. Stir well to get the caramelized bits of meat and spices off the pan, and cook for about 3-5 minutes to cook out the rawness in the spice.
Pour in the tomatoes and season with salt. Bring the mixture up to a simmer and let the mixture cook until the sauce starts to thicken or reduce.
Add in the drained pasta into the pot, mixing well. If you desire a thinner sauce, add some pasta water and bring the mixture back up to a gentle simmer.
Once your sauce has reached the desired consistency, add in the cheese. Cover with a lid, take the pan off the heat and let it sit for at least 5 minutes to allow the cheese to melt. Garnish with fresh parsley, serve hot and enjoy!
Frequently Asked Questions
What meat can I use?▼
The recipe uses about 8 ounces of ground chicken, but any ground meat works — turkey, beef or pork. Just brown it well and break it into small pieces before adding the taco seasoning.
Is this a one-skillet meal?▼
Almost — the sauce, meat and cheese all come together in a single skillet; you just boil the penne separately and stir it in at the end. Fewer dishes, and the pasta finishes right in the sauce.
What pasta should I use?▼
About 8 ounces of penne, cooked to al dente (roughly 7 to 8 minutes). Save half a cup of the pasta water before draining — it's perfect for loosening the sauce to the consistency you like.
How do I get the cheese nice and melty?▼
Once the sauce and pasta are combined, stir in a cup of cheddar, cover the pan, take it off the heat, and let it sit for at least 5 minutes. The gentle residual heat melts the cheese smoothly without it turning greasy.
Storage, Add-Ins and Toppings for Taco Pasta Skillet
This taco pasta skillet keeps and reheats beautifully, so it is perfect for easy meals and make-ahead lunches. Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months. Reheat in the microwave or in a skillet over medium heat with a splash of water to loosen the sauce back up.
Make it your own. Bulk it up with black beans, corn, diced green pepper, or a few sliced jalapeños for heat. Use ground chicken, ground turkey, or lean ground beef — whatever you have on hand — and swap the penne for rotini, elbow macaroni, or pasta shells. Finish with your favorite optional toppings: a sprinkle of extra cheddar cheese, sliced green onions, avocado, jar salsa, or a dollop of sour cream.
Tools Needed
Let me know what you think of this recipe in the comments! If you’ve tried this recipe, be sure to post it on social media and tag it with #cookingwithanadi and mention me @cooking.with.anadi. Thank you!
Recipe by Anadi Misra
Cheesy Taco Skillet Pasta brings bold Mexican-inspired flavors to your table fast. A hearty fusion dinner packed with seasoned meat and melty cheese that the whole family will love.
One-pot
Rate this recipe ✦
15 min
Prep
25 min
Cook
40 min
Total
2
servings
easy
Level
Ingredients
Ingredients
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Instructions
- 1
Bring a pot of water up to a boil, and cook the pasta as per package directions, until it is al dente - about 7-8 minutes. Reserve about ½ cup of pasta cooking water for use later.
Bring a pot of water up to a boil, and cook the pasta as per package directions, until it is al dente - about 7-8 minutes. Reserve about ½ cup of pasta cooking water for use later.
Learn the technique - 2
While the pasta is cooking, heat a pan on medium heat and add the olive oil. Add onions and garlic and cook until the onions become slightly brown, about 5-8 minutes.
While the pasta is cooking, heat a pan on medium heat and add the olive oil. Add onions and garlic and cook until the onions become slightly brown, about 5-8 minutes.
- 3
Add the ground meat and break down the meat into smaller pieces with a wooden spoon. Cook until the meat is no longer pink, about 3-5 minutes.
Add the ground meat and break down the meat into smaller pieces with a wooden spoon. Cook until the meat is no longer pink, about 3-5 minutes.
- 4
Add the homemade taco seasoning and about ¼ cup of the pasta cooking water. Stir well to get the caramelized bits of meat and spices off the pan, and cook for about 3-5 minutes to cook out the rawness in the spice.
Add the homemade taco seasoning and about ¼ cup of the pasta cooking water. Stir well to get the caramelized bits of meat and spices off the pan, and cook for about 3-5 minutes to cook out the rawness in the spice.
- 5
Pour in the tomatoes and season with salt. Bring the mixture up to a simmer and let the mixture cook until the sauce starts to thicken or reduce.
Pour in the tomatoes and season with salt. Bring the mixture up to a simmer and let the mixture cook until the sauce starts to thicken or reduce.
- 6
Add the drained pasta into the pot, mixing well. If you desire a thinner sauce, add some pasta water and bring the mixture back up to a gentle simmer.
Add the drained pasta into the pot, mixing well. If you desire a thinner sauce, add some pasta water and bring the mixture back up to a gentle simmer.
- 7
Once your sauce has reached the desired consistency, add in the cheese. Cover with a lid, take the pan off the heat and let it sit for at least 5 minutes to allow the cheese to melt. Garnish with fresh parsley, serve hot and enjoy!
Once your sauce has reached the desired consistency, add in the cheese. Cover with a lid, take the pan off the heat and let it sit for at least 5 minutes to allow the cheese to melt. Garnish with fresh parsley, serve hot and enjoy!
Notes
- •You may substitute the cheddar cheese with light cheddar for lower fat alternative.
Did you make this recipe? Tag @cooking.with.anadi on Instagram and hashtag it #cookingwithanadi
Tested & written in Anadi’s kitchen
Recipe history
- April 16, 2026 — Reworked and refreshed for the 2026 relaunch — new photography, restructured and standardized ingredients & instructions.
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