Home ยป One Pot Cheesy Taco Skillet

One Pot Cheesy Taco Skillet

Last night was my book club and ornament exchange, tonight was the girls’ Christmas program at school, and tomorrow is our church’s Christmas party – cookies and music at a brewery. Have I mentioned how much I love our church?

This week is BUSY! Gifts are laying all over our entry way and I need to get to wrapping. I don’t know why, but I keep thinking I have all this time to get stuff done. But that’s definitely not the case. T-4 days until the big man hits town!

With all the evening to-do’s this week, dinners have been quick and easy. Tonight, I opted for delivery Indian food. I called the restaurant immediately after picking up the girls at 4:30pm and it finally arrived by 5:35pm (we needed to be walking out the door at 6pm), after the driver arrived at a wrong address and the girls had reached the point of being HANGRY.

When the food finally arrived, it was “too spicy” and the girls ended up eating avocado, grapes, and naan for dinner. BIG FAT EYE ROLL. Silver lining? Leftovers for hubby and I! Double bonus: we held Shea off to just one cookie after the Christmas program tonight. Her eyes light up at the sight of dessert and she’s over the moon getting a taste of anything. Dietitian mommy woes.

The last meal I made for the whole crew that went over like crazy was this One Pot Cheesy Taco Skillet. Super simple to make, it is more-or-less a glorified Hamburger Helper. Mr. Prevention was sure to point out this fact. To which I replied, “What’s your point?”

Served with a vegetable and topped with cilantro, avocado, tomato, plain Greek yogurt – the sky is the limit. You can really doll this meal up, or keep it simple. This crowd pleaser is perfect for weeknights and picky eaters alike!

5.0 from 1 reviews
One Pot Cheesy Taco Skillet
Prep time: 
Cook time: 
Total time: 
Serves: 5 servings (about 1½ cups each)
  • 1 lb 96% lean ground beef
  • Pinch of black pepper
  • 1 (1 oz) packet taco seasoning
  • 2 cups water
  • 1 cup mild salsa
  • 8 oz uncooked whole wheat pasta shells
  • 1 cup 2% shredded Colby or cheddar cheese
  1. Place a large, deep skillet over medium heat; add ground beef and cook until no longer pink, breaking up with a wooden spoon or spatula.
  2. Add black pepper, taco seasoning, water, salsa, and pasta; stir and bring to a boil.
  3. Cover and reduce heat to low; simmer for 15 minutes or until pasta is tender. Turn off heat and stir in cheese. Serve hot with toppings, if desired.
Recipe from Mother Thyme
Nutrition Information
Serving size: ~1½ cups Calories: 364 Fat: 8.4 Carbohydrates: 38.6 Sugar: 3.6 Sodium: 664 Fiber: 5.6 Protein: 32.6 Cholesterol: 70
Be well,

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  1. Karly
    December 29, 2017 / 11:25 am

    My kids would love this! Pinning!

  2. Rebecca
    April 7, 2018 / 6:06 pm

    This is delicious! Quick and easy. I would like to add kidney beans next to it next time for variety.

    • Nicole Morrissey
      April 7, 2018 / 8:28 pm

      Love that variation, Rebecca! Will definitely do the same myself! Thanks! ๐Ÿ™‚

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