Creamy One-Pan Taco Pasta for Quick Dinners Step-by-step instructions

Before you start

Before beginning, ensure all ingredients are measured and ready, as this recipe comes together quickly once the cooking starts. Chop any additional toppings like fresh cilantro or scallions if desired.

Have your wooden spoon and a large, deep skillet ready to go on the stovetop. If using a block of cheese, grate it ahead of time so it is ready to be added immediately when the sauce stage begins.

Instructions

Browning and Seasoning

1. 1Brown the Beef
   Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a wooden spoon, until it is browned and cooked through to 160°F (71°C). Drain any excess grease from the skillet if necessary.
   Look for The beef should be fully browned with no pink remaining.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Ensure the beef is evenly crumbled to cook quickly and thoroughly.
2. 2Season and Simmer
   Stir in the taco seasoning and the can of diced tomatoes with their juices. Bring the mixture to a gentle simmer, allowing the flavors to meld together for about 2 minutes.
   Look for The sauce should be bubbling gently around the edges.
   Tip Do not drain the tomatoes, as the liquid is needed to help cook the pasta.

The ground beef should be deeply browned and fragrant, with the taco seasoning and tomato base creating a rich, savory aroma that fills the kitchen. Ensure all the beef is crumbled into small pieces before moving on.

Cooking the Pasta

3. 3Cook the Pasta
   Add the shell pasta to the skillet along with enough water to just cover the noodles. Cover and cook over medium heat until the pasta is tender, stirring occasionally to prevent sticking.
   Look for The pasta should be al dente, absorbing most of the liquid.
   Tip Keep an eye on the water level and add a splash more if the pasta dries out before it is cooked.

The pasta should be cooked until the shells are tender but still firm to the bite. Watch the liquid level closely; it should be mostly absorbed, leaving just enough to form the foundation of your creamy sauce.

Finishing the Sauce

4. 4Create the Creamy Sauce
   Reduce the heat to low. Pour in the heavy cream and stir in the shredded cheese. Continue to stir until the cheese has completely melted and the sauce has thickened into a glossy, velvety consistency that coats the pasta shells.
   Look for The sauce should look smooth, glossy, and thick enough to coat the spoon.
   Tip Use a low heat setting to prevent the cream from curdling or the cheese from separating.

The final sauce should be smooth, velvety, and perfectly coating the pasta. The cheese should be completely melted and the mixture should appear glossy and rich, with no liquid pooling at the bottom of the skillet.

Common mistakes

A common mistake is adding the cream and cheese while the skillet is at too high a temperature, which can cause the sauce to split or become oily. Always lower the heat before adding dairy.

Another error is not adding enough water to cover the pasta initially, which leads to unevenly cooked noodles. If the liquid evaporates too quickly, add a small splash of water to keep the pasta submerged until tender.

How to tell it’s done

The pasta is done when it reaches an al dente texture, meaning it is tender but still has a slight chew.

The ground beef must be cooked until it reaches an internal temperature of 160°F (71°C) to ensure it is safe to eat.

The final sauce should be thick enough to cling to the back of a spoon, glossy, and fully integrated with the pasta shells without any signs of separation or graininess.

• Ground meat: 160°F (71°C) in the thickest part