An easy taco skillet that’s like a gourmet version of Hamburger Helper. Perfect to make on busy weeknights. Plus, you can make it as spicy (or not) as you want!

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Side view of a large skillet filled with prepared cheesy taco skillet, pictured with bowls and plates in the background, as well as a bunch of fresh cilantro.

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About One Pan Cheesy Taco Skillet

Skip the processed box and whip up a tasty homemade version of Taco Hamburger Helper made with hearty ground beef, tender elbow macaroni, the indulgent pull of melted Mexican cheeses, and the robust flavors of taco spices.

It’s the perfect solution for busy evenings when time is of the essence, but the craving for a home-cooked, satisfying meal prevails.

What Ingredients Are In This Cheesy Taco Skillet?

In order to whip up this better-than-the-box copycat taco skillet, you’ll need to gather the following ingredients:

  • Vegetable Oil: Used to cook the ground beef, it prevents sticking and helps to brown the meat evenly.
  • Ground Beef: Provides a rich, meaty base for the skillet, offering protein and flavor.
  • Yellow Onion: Adds a subtle sweetness and depth of flavor once cooked down.
  • Garlic: Imparts a pungent, aromatic taste that’s a staple in savory dishes.
  • Salt: Enhances the overall flavors of the dish and can be adjusted to taste.
  • Black Pepper: Adds a slight heat and complexity to the skillet’s flavor profile.
  • Water: Used to cook the macaroni within the skillet, it helps to meld the flavors together.
  • Corn: Brings a sweet pop of texture and color to the dish. You can use canned, fresh, or thawed corn, and any type of corn that you’d like (yellow, white, etc.).
  • Salsa: Introduces a zesty and sometimes spicy element, depending on the chosen heat level.
  • Taco Sauce: Adds moisture and a tangy, spicy flavor that’s characteristic of taco dishes.
  • Taco Seasoning: Provides a blend of spices that’s key to the taco-like taste.
  • Elbow Macaroni: Offers a hearty, chewy pasta component that absorbs the flavors of the sauce.
  • Mexican Cheese Blend: Melts into the skillet, adding a creamy, cheesy texture and rich taste.
  • Sour Cream: An optional garnish that can add a cool, tangy contrast to the dish.
  • Cilantro: Offers a burst of freshness and a hint of citrus-like flavor as a garnish.

Can You Use Rice Instead?

Yes, you can substitute rice for the elbow macaroni in the taco skillet.

For this recipe, use about 1 cup of uncooked rice and increase the water to approximately 2 1/2 cups, as rice typically requires more liquid and a longer cooking time than pasta. Adjust the simmering time according to the type of rice used, checking the package for specific cooking times.

Close up side view of a skillet full of prepared cheesy taco skillet, garnished with sour cream and cilantro.

Should You Shred Your Own Cheese?

While pre-shredded cheese is convenient, it often contains additives like potato starch to prevent clumping. These additives can affect the meltability of the cheese, sometimes leading to a less smooth texture or causing the cheese to solidify quicker.

For the ultimate creamy texture in your dish, shredding cheese from a block is the way to go. It might take a bit more effort, but the silky, even melt is well worth it.

To craft a Mexican cheese blend, you would need:

  • Cheddar Cheese: 40% – Provides sharpness and a little bite.
  • Monterey Jack: 40% – Offers excellent meltability and a mild buttery flavor.
  • Asadero Cheese: 10% – Adds a smooth, creamy texture.
  • Queso Quesadilla: 10% – Contributes to the melting quality and adds a mild taste.

What Type of Ground Beef Should You Use?

When it comes to choosing ground beef for your skillet, ground chuck, with its 80-85% lean content, strikes a nice balance between flavor and fat, making it a popular choice. Here’s a breakdown:

  • Ground Beef (70-85% Lean): Offers a juicy, tender bite and rich flavor, but may be greasier, requiring draining.
  • Ground Chuck (80-85% Lean): Delivers a flavorful dish with moderate fat; a versatile middle ground.
  • Ground Round (85-90% Lean): A leaner choice that still retains flavor, less juicy than chuck.
  • Ground Sirloin (90-95% Lean): The healthiest option with the least fat, but may yield a drier result.

What Else Can You Add?

If you’d like to add even more flavor to your taco skillet, try some of the following:

  • Avocado: A large diced avocado lends a creamy texture and rich taste; best added after cooking as a garnish or served on the side.
  • Jalapeno: 1-2 finely chopped jalapenos, seeds removed for less heat, can be added in the last few minutes of cooking for a milder flavor or earlier for more spiciness.
  • Black Olives: 1/4 cup of sliced olives brings a briny depth, perfect as a garnish after the skillet is cooked.
  • Chopped Bell Peppers: 1/2 cup added with the onions during cooking will soften and sweeten, enhancing the dish’s overall flavor.
  • Black Beans: 1 cup of black beans, drained and rinsed, should be stirred in with the water to heat through and integrate well with the other ingredients.
  • Chopped Lettuce: Up to 1 cup of chopped lettuce mixed in after cooking can really enhance the taco vibe.
  • Lime Wedges: Serving lime wedges on the side allows for a zesty squeeze over the skillet, adding a fresh, citrusy accent to each plate.

What Can You Serve With a Taco Skillet?

When serving up a taco skillet, the sides can elevate the meal to new heights. Here are some ideas to round out your table:

  • Green Salad: A simple salad with crisp greens like romaine or iceberg, tossed with a lime vinaigrette, can add a refreshing crunch and balance the richness of the skillet.
  • Cilantro Lime Rice: Fluffy rice seasoned with fresh cilantro and zesty lime juice makes for a complementary side that can soak up the skillet’s flavorful sauce.
  • Refried Beans: Creamy refried beans work as a great side, offering a smooth texture contrast and an extra protein punch.
  • Grilled Vegetables: Charred bell peppers, zucchini, and onions can add a smoky touch and a healthy component to the meal.
  • Guacamole: A bowl of homemade guacamole brings a cool, creamy element that pairs well with the warm spices of the taco skillet.
  • Cornbread: A slice of sweet, buttery cornbread can be a comforting addition, perfect for sopping up any sauce left on the plate.
  • Tortilla Chips: Serve with a basket of crunchy tortilla chips for dipping and scooping up the cheesy, meaty goodness.
  • Pickled Vegetables: A tangy assortment of pickled radishes, carrots, or jalapeños can introduce a bright, vinegary contrast to the dish.
  • Mexican Street Corn (Elote): Grilled corn on the cob slathered with a mix of mayonnaise, cotija cheese, and chili powder offers a traditional Mexican street food experience.

How Long Will Leftovers Stay Fresh?

Leftovers should stay fresh in the refrigerator for up to 3-4 days when stored in an airtight container.

Can You Freeze This Dish?

Yes, you can freeze the taco skillet. Cool the dish completely, then transfer it to a freezer-safe container or wrap it well in aluminum foil. Label with the date, and it should keep for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

How to Reheat Taco Skillet Leftovers

  • Oven: Preheat to 350°F. Place skillet leftovers in an oven-safe dish, cover with aluminum foil, and heat for about 20 minutes or until warmed through.
  • Microwave: Transfer to a microwave-safe dish, cover with a microwave-safe lid or a paper towel, and heat on high for 2-3 minutes, stirring halfway through.
  • Toaster Oven: Preheat to 350°F. Place the leftovers in a toaster oven-safe dish, cover with foil, and heat for about 15 minutes.
  • Stovetop: Put leftovers in a pan over medium heat, add a splash of water or broth, cover, and warm for 5-10 minutes, stirring occasionally.

notes & tips for this taco skillet recipe

  • This recipe makes six generous portions, and the leftovers taste amazing when reheated!
  • To make this dish fast and easy, jarred sauces and spice packets are used. If you’d rather make everything from scratch, check out these recipes: Homemade Taco Seasoning, 5 Minute Salsa, and 5 Minute Taco Sauce.
Close up side view of a spoon lifting up a serving from the taco skillet, showing off the stringy melted cheese pull.

More One Pan Meals

Other Tasty Dinners

How To Make a One Pan Cheesy Taco Skillet

This next part is only a photo tutorial of the recipe steps. If you’re looking for the full recipe measurements and instructions, scroll down to Recipe Details.

Step 1 – Warm up the skillet with a splash of vegetable oil over medium-high heat. Toss in the ground beef, breaking it apart as it cooks to a nice brown, which should take about 5-8 minutes. If there’s extra grease, go ahead and drain it off.

Step 2 – Turn the heat down to medium. Now, add the onions and garlic, seasoning with a bit of salt and pepper. Stir them around until the onions are clear and the garlic smells just right, taking about 2-3 minutes of your time.

Step 3 – Next up, the water goes in, along with the corn, salsa, taco sauce, taco seasoning, and the elbow macaroni. Stir everything together well and let it come to a gentle boil. Then, reduce the heat, cover it up, and let it simmer. Check the pasta’s packaging to see how long it should cook.

Step 4 – After the macaroni is cooked through, take the skillet off the burner. Mix in a cup of the Mexican cheese until it’s smoothly melted. Top it with the remaining cheese, cover it back up, and give it a couple of minutes to melt, usually between 1-3 minutes.

Step 5 – Garnish the skillet with fresh chopped cilantro and sour cream.

Step 6 – Serve and enjoy!

Recipe Details

Side view of a large skillet filled with prepared cheesy taco skillet, pictured with bowls and plates in the background, as well as a bunch of fresh cilantro.
4.44 from 37 votes

One Pan Cheesy Taco Skillet

5 minutes prep + 25 minutes cook
647 kcal
Yields: 6 servings
An easy taco skillet that’s like a gourmet version of Hamburger Helper. Perfect to make on busy weeknights. Plus, you can make it as spicy (or not) as you want!

Ingredients 

  • 1 tablespoon vegetable oil
  • 1 pound ground beef
  • 1/2 cup chopped yellow onion
  • 1 teaspoon fresh minced garlic
  • 1 pinch salt, to taste
  • 1 pinch black pepper, to taste
  • 2 cups water
  • 15 ounces canned corn, drained
  • 1 cup salsa, any flavor, mild to spicy
  • 1 cup taco sauce, any flavor, mild to spicy
  • 1 ounce taco seasoning, any flavor, mild to spicy
  • 2 cups elbow macaroni
  • 2 cups shredded Mexican blend cheese, separated
  • 1/2 cup sour cream, optional
  • 2 tablespoons fresh chopped cilantro

Instructions

  • In a large skillet over medium-high heat, warm vegetable oil. Add ground beef to skillet and cook and crumble until browned, about 5-8 minutes. If necessary, drain any excess grease from pan.
    1 tablespoon vegetable oil, 1 pound ground beef
  • Reduce heat to medium and add onion and garlic to skillet, plus salt and pepper to taste. Cook until onion is translucent and garlic is fragrant, about 2-3 minutes.
    1/2 cup chopped yellow onion, 1 teaspoon fresh minced garlic, 1 pinch salt, 1 pinch black pepper
  • Pour in water, corn, salsa, taco sauce, taco seasoning, and elbow macaroni. Mix ingredients together and bring to a boil. Reduce heat, cover, and let simmer. For amount of time to simmer, check your box of macaroni for recommended cooking time.
    2 cups water, 15 ounces canned corn, 1 cup salsa, 1 cup taco sauce, 1 ounce taco seasoning, 2 cups elbow macaroni
  • Remove skillet from heat. Quickly add in 1 cup of Mexican cheese and stir until cheese is melted. Sprinkle remaining 1 cup of Mexican cheese on top, then replace lid. Let sit for 1-3 minutes or until cheese has melted.
    2 cups shredded Mexican blend cheese
  • Serve as desired with sour cream and chopped cilantro as garnish (both optional).
    2 tablespoons fresh chopped cilantro, 1/2 cup sour cream

Nutrition

Serving: 1serving | Calories: 647kcal | Carbohydrates: 55g | Protein: 31g | Fat: 34g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 100mg | Sodium: 1272mg | Potassium: 702mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1203IU | Vitamin C: 8mg | Calcium: 315mg | Iron: 3mg

I do my best to provide nutrition information, but please keep in mind that I’m not a certified nutritionist. Any nutritional information discussed or disclosed in this post should only be seen as my best amateur estimates of the correct values.

Author: Chrisy

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Explore more: 30 minutes or less, Beef, Cheese, Cinco de Mayo, Copycat, Dinners, Pasta, Recipes, Spicy

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Recipe Rating




52 comments

    • Terra
    • 4 stars

    This is really good!
    However, I found an issue with the recipe, as it’s written. The water split in 2, didn’t work well. I ended up having to put all the water in to get a boil. Otherwise, it’s really good and an easy meal to put together! Next time I make it, I think I might add some black beans for bit more flavor.

    • I’m so glad you liked it, and thank you so much for this feedback! I’ll fix up the recipe text so it flows better at that part.

    • LAURA

    I didn’t have elbows so I used medium shells, plus no salsa so used rotel tomatoes. Came out great. It’s a keeper and in my repeat file. Thank you

    • Erika

    I just made this tonight, my family & I really enjoyed it! I added black beans as well!

    • Donna
    • 5 stars

    I have the hardest time trying to get my 7 year old to eat anything with meat in it. But he DEVOURED this!!! Thank you for this delisious recipe!

    • I’m so glad he liked it! I’m not the biggest fan of meat being mixed with other foods, so I understand how your son feels 😀

    • Catherine
    • 5 stars

    This has become a favorite in my house! I love that it makes plenty for leftovers and I feel way better about eating this than the boxed stuff flavored with mystery powder.

    • I agree, the leftovers are the best 😀 Reminds me, I really need to make this again… perfect comfort food for the chilly weather!

    • Shellie Bowdoin
    • 4 stars

    This is just the kind of meal my family loves…the comfort of a casserole mixed with Mexican flavors…it’s a winner! Thanks for sharing this with the #OMHGWW linkup!

    Shellie
    http://www.thefabjourney.com

    • Michelle @ A Dish of Daily Life

    Perfect weeknight meal! We’ll be adding it to the fall lineup! And I’ll be featuring you at #FoodieFriDIY tonight as well! 🙂 Hope you’re having a great week!

    • Katherines Corner

    I hope you will share this yumminess at my Thursday hop xo

    • Miz Helen
    • 4 stars

    Your Taco Skillet looks fantastic! Thanks so much for sharing your awesome post with Full Plate Thursday. Hope you are having a great day and come back soon!
    Miz Helen

    • Lauren @ Create Bake Make
    • 4 stars

    I love how delicious this looks and how easy it is to put together – will definitely be making this! Thanks so much for linking up with us for Fabulous Foodie Fridays, have a great week 🙂

    • Debra @ Bowl Me Over
    • 5 stars

    YUM – loving this one-pot meal – gorgeous pics too! Hey, thanks for stopping by and sharing with us at #TryaBiteTuesday – hope to see you back this week! Pinned & shared!!

    • Karly
    • 5 stars

    This is my kind od dinner! Thanks for linking up with What’s Cookin’ Wednesday!