Can I use a different type of pasta?

Absolutely! While medium shells are perfect for catching the sauce and small ingredients, any medium-sized pasta shape works well. Rotini, penne, or elbow macaroni are all excellent alternatives. Just be aware that cooking times may vary slightly depending on the pasta shape and thickness.

Is this recipe spicy?

This recipe has a mild to medium heat level, depending on your sensitivity. The green chilies and seasonings provide flavor more than heat. If you prefer a spicier dish, add a diced jalapeño with the seeds or a pinch of cayenne pepper. For a milder version, reduce the chili powder or use mild enchilada sauce.

Can I make this ahead for meal prep?

This makes an excellent meal prep option! Prepare as directed, then portion into individual containers once cooled. The flavors actually improve after a day in the refrigerator. When reheating, add a splash of broth if it seems dry. This recipe maintains its quality well for about 4 days refrigerated.

What can I substitute for the enchilada sauce?

If you don't have enchilada sauce, you can substitute tomato sauce mixed with additional taco seasoning, or even a mild salsa. In a pinch, a can of diced tomatoes with their juice plus an extra teaspoon of chili powder will work too. Each option will create a slightly different flavor profile, but all complement the taco theme.

Taco Tuesday Skillet Recipe

Name: Taco Tuesday Skillet Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Tex-Mex
Ingredients: 1 lb (454g) 96/4 lean ground beef; 1 can diced green chilies; 1 can corn, rinsed and drained (160g); 1 can black beans, rinsed and drained (150g); 1 cup red enchilada sauce (such as Old El Paso Mild); 12 oz Barilla medium pasta shells (measured uncooked); 2 cups reduced sodium beef broth (only if cooking pasta in the skillet); 100g reduced-fat Mexican cheese blend; 1 tsp salt; 1 tsp onion powder; 1 tsp garlic powder; 2 tsp paprika; 1 tbsp chili powder; 5 tbsp cumin (adjust to taste; see notes); Fresh cracked pepper, to taste; 8-10 tbsp water (to form paste with seasonings)

Description

This Taco Tuesday Skillet is a delicious one-pan meal featuring lean ground beef, a homemade taco seasoning blend, black beans, corn, green chilies, pasta shells, and a zesty enchilada sauce. Ready in just 30 minutes, it’s topped with melty reduced-fat Mexican cheese for a family-friendly dinner packed with Tex-Mex flavors and easy pantry ingredients.

Ingredients

Units Scale

Main Ingredients

1 lb (454g) 96/4 lean ground beef
1 can diced green chilies
1 can corn, rinsed and drained (160g)
1 can black beans, rinsed and drained (150g)
1 cup red enchilada sauce (such as Old El Paso Mild)
12 oz Barilla medium pasta shells (measured uncooked)
2 cups reduced sodium beef broth (only if cooking pasta in the skillet)
100g reduced-fat Mexican cheese blend

Taco Seasoning

1 tsp salt
1 tsp onion powder
1 tsp garlic powder
2 tsp paprika
1 tbsp chili powder
5 tbsp cumin (adjust to taste; see notes)
Fresh cracked pepper, to taste
8–10 tbsp water (to form paste with seasonings)

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Instructions

Brown the Beef: In a large skillet or pan over medium heat, add the ground beef and cook until browned and fully cooked through, breaking it apart with a spatula as it cooks.
Prepare Taco Seasoning: While the beef browns, combine salt, onion powder, garlic powder, paprika, chili powder, cumin, and fresh cracked pepper in a small bowl. Stir in 8-10 tbsp water to create a smooth paste.
Add Seasoning to Beef: Add the prepared taco seasoning paste to the browned beef. Mix thoroughly to evenly coat the meat, then reduce the heat to a simmer.
Add Veggies and Sauce: Add the diced green chilies, corn, black beans, enchilada sauce, and (if pasta will be cooked in the skillet) beef broth. Stir well to combine and let simmer for a few minutes.
Cook Pasta (Choose a Method):
Option 1: Cook the pasta shells separately in a pot according to package instructions. While the pasta cooks, keep the meat mixture simmering. Once pasta is cooked, drain and add to the skillet with the meat mixture. Add beef broth as needed to loosen the mixture.
Option 2: Increase the skillet heat to a low, simmering boil. Add the dry (uncooked) pasta shells directly to the meat mixture in the skillet. Mix well and cover, simmering for 10-15 minutes until pasta is al dente, stirring often to prevent sticking or burning. Adjust beef broth as needed.
Add Cheese: Once the pasta is cooked and combined with the meat mixture (using either option above), sprinkle the reduced-fat Mexican cheese over the top and stir until everything is well mixed and the cheese is melted.
Serve: Spoon 260g of the skillet mixture per serving onto plates. Serve hot and enjoy your Taco Tuesday Skillet!

Notes

Adjust cumin to taste. While 5 tbsp is traditional for this recipe’s flavor, you can reduce to 3 tbsp for a milder cumin flavor.
You can substitute ground turkey, chicken, or even plant-based meat for the ground beef.
If you prefer firmer pasta, cook it separately before adding to the skillet mixture.
Taste and adjust seasonings if needed before serving.
For extra veggies, add diced bell peppers or tomatoes.

Nutrition

Serving Size: 260g
Calories: 370
Sugar: 4g
Sodium: 680mg
Fat: 7g
Saturated Fat: 2g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 49g
Fiber: 7g
Protein: 29g
Cholesterol: 46mg