Spicy Cheeseburger Pasta Skillet with Mexican Cheese
A one-skillet comfort dish combining seasoned ground beef, pasta, and melted Mexican cheese in a spicy tomato-based sauce. Flavors echo a cheeseburger with added heat from diced chilies and taco seasoning, finished with ketchup, salsa, and Worcestershire. Perfect for weeknight dinners when you need something satisfying and quick. This version uses lean beef and skips the oven, keeping everything on the stovetop for faster cleanup.
Ingredients
- 2 cups rotini pasta, cooked and drained
- 2 teaspoons oil, neutral
- 1 small onion, finely chopped
- 1 pound ground beef, 95% lean
- 1 teaspoon taco seasoning, driedcumin + chili powder + garlic powder1tspFull guide →
- 1 10-ounce can diced tomatoes and chilies, drained if preferred
- ¼ cup ketchup
- ¼ cup salsa, any heat level
- 2 tablespoons yellow mustard
- 1 teaspoon Worcestershire sauce
- 2 cups shredded Mexican Blend cheese
Instructions
- 1
Cook pasta according to package directions, drain, and set aside.
- 2
Heat oil in a large skillet over medium-high heat. Add onion and cook until soft and translucent.
- 3
Stir in ground beef and cook until no longer pink. Sprinkle with taco seasoning.
- 4
Add diced tomatoes with chilies, ketchup, salsa, mustard, and Worcestershire. Stir until combined.
- 5
Reduce heat and simmer for approximately 5 minutes.
- 6
Add cooked pasta to the meat mixture and stir well.
- 7
Sprinkle cheese on top and cook until melted. Serve hot.
Tips
Use 95% lean beef to reduce grease; if using fattier ground beef, drain excess liquid after browning to prevent a greasy final dish.
Stir cheese in gradually rather than dumping it all at once for even melting and better sauce consistency.
Good to Know
Cover and refrigerate up to 4 days. Reheat on stovetop over medium heat, stirring occasionally, until warmed through.
Prepare beef mixture (through simmering step) up to 1 day ahead. Add cooked pasta and cheese just before serving.
Serve directly from skillet into bowls. Pairs well with a green salad or steamed vegetables to balance the richness.
Common Mistakes
Do not skip draining the pasta fully to avoid excess moisture and a soupy casserole.
Do not add cheese before reducing heat to avoid scorching and uneven melting.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make this in a baking dish instead of a skillet?
Yes. Complete the recipe through the simmer step in a skillet, transfer to a baking dish, top with cheese, and bake at 350F for 10-15 minutes until melted and heated through.
What if I don't have Mexican Blend cheese?
Cheddar, Monterey Jack, or a 1:1 blend work well. Avoid pre-shredded varieties with anti-caking agents if possible for smoother melting.
How long can I keep leftovers?
Store covered in the refrigerator for up to 4 days. The pasta will soften slightly as it sits. Freeze in an airtight container for up to 3 months; thaw overnight and reheat gently.