Easy Taco Noodle Skillet Recipe

If tacos and mac-and-cheese had a weeknight baby, this would be it. It’s everything I love about taco night—spiced beef, tomatoes, melty cheese—tossed with noodles and done in one skillet. It’s fast, it’s cozy, it’s the kind of dinner that makes the whole kitchen smell like you did something heroic with very little effort. Minimal chopping, pantry staples, big payoff. Honestly, it’s the dinner I pull out when the day’s gone sideways and I don’t want complaints from the peanut gallery.

My husband calls this “Tuesday magic,” which is hilarious because I’ve made it on every day of the week at this point. The kids shovel it in like it’s a competitive sport, and I’ve absolutely eaten it cold out of the fridge at 10 p.m. while standing in fuzzy socks. It became a staple after one of those chaotic evenings when I had ground beef, a rogue packet of taco seasoning, and half a bag of egg noodles. Now it’s on repeat, and I’m not mad about it.

How to Make It

Grab your biggest skillet—the one that makes you feel competent. Brown a pound of ground beef with a chopped onion and a pinch of salt. Don’t rush the browning; color = flavor. Toss in minced garlic for a minute so it smells like a taco truck parked in your kitchen.

Sprinkle on a packet of taco seasoning (or your homemade mix), squeeze in a spoon of tomato paste if you have it (totally optional but it’s that glossy, rich secret), then pour in a can of diced tomatoes and about 2 1/2 cups beef or chicken broth. Stir, scrape the tasty bits off the bottom, and bring it to a simmer.

Now the lazy magic: add dry egg noodles straight in. Give them a little pat so they’re submerged. Cover and simmer, stirring once or twice, until the noodles are tender and most of the liquid is sipped up—about 7–9 minutes. If it looks a smidge dry, splash in more broth. If it’s soupy, let it bubble uncovered for a minute.

Stir in a handful of corn and/or black beans because we’re wholesome like that. Kill the heat and rain down a cup (or more) of shredded cheddar/Monterey Jack. If you like that creamy, saucy vibe, swirl in a spoon of sour cream or a chunk of cream cheese. Taste. Salt? Lime? Maybe both.

Finish with chopped cilantro or green onions, and a few pickled jalapeños if you’re living dangerously. Scoop it into bowls. Try not to burn your tongue. Fail. It’s fine.

✔Ingredient Notes

– Ground beef (or turkey): 80/20 gives big flavor; turkey’s lighter but still works. Drain if extra fatty, but leave some drippings for taste.
– Taco seasoning: Packet is perfect on chaos nights. Homemade? Go 2–3 teaspoons chili powder + 1 tsp cumin + 1/2 tsp each paprika, oregano, garlic, onion, plus a pinch of cayenne.
– Egg noodles or short pasta: Egg noodles cook fast and get silky. Rotini or shells need a couple extra minutes and maybe a splash more broth.
– Diced tomatoes (or Rotel): Regular keeps it mellow; Rotel brings the kick. Don’t drain—we want that liquid.
– Broth: Beef = richer, chicken = lighter, water + bouillon = totally fine. Keep an extra 1/2 cup nearby in case the noodles drink too much.
– Corn/black beans: Adds color and makes it feel like a full meal. Drain and rinse the beans unless chaos reigns.
– Onion & garlic: Please don’t skip. The base flavor leans on them.
– Tomato paste or salsa: Paste = depth; salsa = tang and a little heat. I’ve added both and no one complained.
– Cheese: Cheddar, Jack, or a fiesta blend. Shred your own if you can—melts nicer. Bagged works when energy is low.
– Sour cream or cream cheese (optional): For that luscious, creamy sauce; add off heat so it doesn’t split.
– Lime & cilantro: The squeeze of lime at the end wakes everything up. Cilantro haters can use green onion.

✔Recipe Steps

1. Heat a large deep skillet over medium-high; brown 1 lb ground beef with 1 chopped onion and a pinch of salt.
2. Stir in 2–3 cloves minced garlic for 30 seconds; add taco seasoning and 1 tablespoon tomato paste, cooking 1 minute.
3. Pour in 1 (14.5 oz) can diced tomatoes and 2 1/2 cups broth; scrape up browned bits and bring to a simmer.
4. Add 8 oz dry egg noodles; stir, cover, and simmer 7–9 minutes, stirring once or twice, until tender.
5. Fold in 1 cup corn and/or 1 cup black beans; remove from heat and stir in 1–1 1/2 cups shredded cheese and 1/4 cup sour cream (optional).
6. Taste and adjust salt; finish with lime juice and cilantro or green onions; serve hot.

What to Serve It With

– A crisp green salad with lime vinaigrette
– Chips + guac or a quick salsa
– Pickled jalapeños, extra lime wedges, hot sauce
– Sliced avocado or a dollop of Greek yogurt if you’re out of sour cream

✔Tips & Mistakes

– Don’t skimp on liquid. Keep extra broth handy; noodles are thirsty.
– Stir halfway so nothing clumps or sticks to the bottom.
– Add dairy off heat so it stays silky, not grainy.
– If using heartier pasta, give it 2–3 extra minutes and a splash more broth.
– Too spicy? Add more cheese or a little sour cream to mellow it.
– Not spicy enough? A pinch of cayenne or a dash of hot sauce fixes it fast.

✔Storage Tips

Fridge it in a lidded container for 3–4 days. It thickens as it chills—just add a splash of broth or water when you reheat on the stove or in the microwave. Freezer? Yep—up to 2 months, though the noodles get a smidge softer (still tasty). Cold straight from the container at 10 a.m.? Been there. Also weirdly good with a fried egg on top for breakfast. Zero judgment.

✔Variations and Substitutions

– Protein swap: Ground turkey, chicken, or plant-based crumbles all play nice. Even leftover rotisserie chicken—stir in at the end.
– Bean-forward: Skip the meat and double the beans + corn for a meatless win.
– Veggie boost: Bell peppers, zucchini, or a handful of spinach at the end. Use what’s sad in the crisper.
– Dairy-free: Use a melty dairy-free cheese or skip it and add extra salsa for sauciness.
– Pasta swap: Gluten-free short pasta works; check cooking time and add broth as needed.
– Saucy twist: Sub a cup of red enchilada sauce for part of the broth for deeper flavor.
– Extra smoky: A little chipotle chili powder or smoked paprika makes it taste like it took all day (it didn’t).

Frequently Asked Questions

Easy Taco Noodle Skillet Recipe

This one-pan taco noodle skillet combines seasoned ground beef, tender egg noodles, and melty cheddar for a family-friendly dinner ready in about 30 minutes. Creamy, cheesy, and packed with taco flavor—perfect for busy weeknights.

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Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 6

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1 tbsp olive oil
• ▢ 0.5 cup yellow onion, diced
• ▢ 0.5 cup green bell pepper, diced
• ▢ 1 lb lean ground beef 85% or 90% lean
• ▢ 2 clove garlic, minced
• ▢ 2 tbsp taco seasoning store-bought or homemade
• ▢ 0.75 tsp kosher salt to taste
• ▢ 0.5 tsp black pepper
• ▢ 10 oz diced tomatoes with green chiles undrained
• ▢ 8 oz tomato sauce
• ▢ 1.5 cup beef broth low sodium
• ▢ 8 oz wide egg noodles
• ▢ 0.5 cup sour cream
• ▢ 1.5 cup shredded cheddar cheese divided
• ▢ 0.25 cup green onions, sliced for garnish
• ▢ 0.25 cup fresh cilantro, chopped optional
• ▢ 1 lime lime cut into wedges for serving

Instructions

Preparation Steps

• Heat the olive oil in a large deep skillet over medium heat. Add the onion and bell pepper and cook, stirring, until softened, about 3 minutes.
• Add the ground beef and cook, breaking it up with a spoon, until browned and no longer pink, about 5 to 6 minutes. Drain excess fat if needed.
• Stir in the garlic, taco seasoning, salt, and pepper. Cook until fragrant, about 30 seconds.
• Pour in the diced tomatoes with green chiles, tomato sauce, and beef broth. Bring to a boil.
• Stir in the egg noodles. Reduce heat to a strong simmer, cover, and cook, stirring once or twice, until noodles are tender, 7 to 9 minutes.
• Remove from heat. Stir in the sour cream and half of the cheddar until smooth and creamy.
• Sprinkle the remaining cheddar on top, cover for 1 to 2 minutes to melt.
• Garnish with green onions and cilantro. Serve hot with lime wedges.

Notes

For extra heat, add 0.25 tsp crushed red pepper with the taco seasoning. Substitute ground turkey or chicken if preferred and use chicken broth instead of beef broth.