About this recipe

All the bold, zesty flavors of taco night packed into one satisfying skillet of pasta. Seasoned ground beef, diced tomatoes, and melty cheese come together in a creamy, spiced sauce that coats every noodle. It's a weeknight crowd-pleaser that comes together in under 30 minutes — and only dirties one pan.

Instructions

1. 1

   Heat the olive oil in a large, deep skillet over ^[medium-high heat]. Add the diced yellow onion and cook for 3–4 minutes until softened. Add the ground beef and cook, breaking it up with a wooden spoon, until browned and no longer pink, about 5–6 minutes. Drain excess fat if needed, then stir in the minced garlic and cook for 30 seconds until fragrant.

2. 2

   Sprinkle the taco seasoning over the beef mixture and stir to coat evenly. Pour in the diced tomatoes with juices, tomato sauce, and chicken broth. Stir everything together and bring to a boil.

3. 3

   Add the dry rotini pasta directly into the skillet. Stir to submerge the pasta in the liquid, then reduce the heat to ^[medium]. Cover and cook, stirring every 3–4 minutes to prevent sticking, until the pasta is tender and has absorbed most of the liquid, about 12–14 minutes. Add a splash of broth or water if the pan looks too dry before the pasta is cooked through.

4. 4

   Remove the skillet from the heat. Stir in the sour cream and 1 cup of the Mexican cheese blend until melted and creamy. Taste and adjust seasoning with salt and pepper as needed. Sprinkle the remaining ½ cup of Mexican cheese blend over the top and let it melt for 1–2 minutes. Garnish with green onions, cilantro, and pickled jalapenos if desired. Serve straight from the skillet.