Creamy Taco Beef Penne Skillet (30-Minute Dinner)

This creamy taco beef penne skillet combines taco-night flavor with a cheesy pasta dinner in about 30 minutes. Ground beef, tomatoes, mild taco seasoning, penne, and Monterey Jack cook into a hearty weeknight meal that is easy enough for a beginner and filling enough for a hungry family.

The sauce is creamy without being fussy, and everything comes together in one deep skillet after the pasta is boiled. If you need a different serving size, use the Family Meal Planning Tools recipe scaler.

Creamy Taco Beef Penne Skillet Recipe

Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Yield: 6 servings

Equipment

• Large pot
• 12-inch deep skillet
• Colander
• Wooden spoon or silicone spatula
• Chef's knife and cutting board
• Measuring cups and spoons
• Instant-read thermometer

Ingredients

• 12 ounces penne pasta
• 1 tablespoon olive oil
• 1 pound lean ground beef
• 1 small yellow onion, diced
• 3 garlic cloves, minced
• 2 tablespoons mild taco seasoning
• 1 tablespoon tomato paste
• 1 can diced tomatoes with juices, 14.5 ounces
• 1 cup mild salsa
• 3/4 cup low-sodium beef broth
• 4 ounces cream cheese, cut into cubes
• 1 1/2 cups shredded Monterey Jack or Mexican-blend cheese, divided
• 1/2 teaspoon kosher salt, plus more for pasta water
• 1/4 teaspoon black pepper
• 2 tablespoons chopped cilantro or parsley
• Optional for serving: sliced jalapeno, sour cream, or lime wedges

Numbered Instructions

1. Cook the pasta. Bring a large pot of salted water to a boil. Cook penne until al dente according to the package directions. Reserve 1/2 cup pasta water, then drain.
2. Brown the beef. Heat olive oil in a deep skillet over medium-high heat. Add the beef and onion and cook for 6 to 8 minutes, breaking the beef into crumbles. Cook until no pink remains and the beef reaches 160°F. Drain excess grease if needed.
3. Add the seasoning. Reduce heat to medium. Stir in the garlic, taco seasoning, tomato paste, salt, and black pepper. Cook for about 1 minute, until fragrant.
4. Build the sauce. Stir in the diced tomatoes, salsa, and beef broth. Bring to a gentle simmer and cook for 3 minutes.
5. Make it creamy. Reduce heat to low. Stir in the cream cheese until mostly smooth, then add 1 cup of the shredded cheese and stir until melted.
6. Add the pasta. Fold in the drained penne and toss until evenly coated. If the sauce is too thick, add reserved pasta water 1 to 2 tablespoons at a time.
7. Finish the skillet. Sprinkle the remaining 1/2 cup cheese over the top. Cover for 2 to 3 minutes, until melted. Remove from heat, garnish with cilantro or parsley, and serve.

Doneness and Food-Safety Cues

• Ground beef should reach 160°F.
• The pasta should be tender but still hold its shape.
• The sauce should cling to the penne rather than pool at the bottom of the skillet.
• Keep the heat low after adding cream cheese so the sauce stays smooth.

Useful Cooking Tips

• Drain very fatty beef. Too much grease can make the cream sauce heavy.
• Use mild salsa for family-friendly heat. Adults can add hot sauce or jalapenos at the table.
• Cube the cream cheese. Smaller pieces melt into the sauce faster and more evenly.
• Save some pasta water. It loosens the sauce without washing out the taco flavor.

Substitutions

• Use ground turkey or chicken instead of beef and cook poultry to 165°F.
• Use rotini, rigatoni, or small shells instead of penne.
• Replace Monterey Jack with cheddar or pepper Jack.
• Use reduced-fat cream cheese if preferred.
• Add one diced bell pepper with the onion for extra vegetables.

Storage and Reheating

Cool leftovers promptly and refrigerate in an airtight container for up to 4 days. Reheat individual servings in the microwave in 45-second intervals, stirring between intervals. Add a tablespoon of milk, broth, or water if the sauce has thickened.

For stovetop reheating, warm over low heat in a covered skillet with a splash of broth. Freezing is possible for up to 2 months, although the creamy sauce may be slightly less smooth after thawing.

Frequently Asked Questions

Is this taco pasta spicy?

Not necessarily. Mild taco seasoning and mild salsa keep it family-friendly. Add jalapeno, pepper Jack, or hot sauce for more heat.

Can I make it ahead?

Yes. Cook the full recipe, cool it, and refrigerate. Reheat gently with a splash of broth or milk before serving.

Can I use leftover cooked pasta?

Yes. Use about 4 to 5 cups cooked pasta and skip the pasta-boiling step.

Estimated Nutrition

Estimated per serving: about 590 calories, 31 grams protein, 51 grams carbohydrates, 29 grams fat, and 4 grams fiber. Nutrition varies by beef, cheese, salsa, and serving size.