Cheesy Taco Pasta (Printer-friendly)

A flavorful Tex-Mex dish combining pasta, seasoned beef, and a rich cheesy sauce, ideal for any occasion.

# What You'll Need:

→ Meat & Protein

01 - 1 lb ground beef
02 - 1 cup shredded cheddar cheese
03 - 1/2 cup shredded Monterey Jack cheese

→ Pasta

04 - 8 oz short pasta (penne, shells, or rotini)

→ Vegetables

05 - 1 small onion, finely chopped
06 - 2 cloves garlic, minced
07 - 1 cup canned corn, drained
08 - 1 cup canned black beans, drained and rinsed
09 - 1 can (14.5 oz) diced tomatoes with juices

→ Liquids

10 - 2 cups low-sodium chicken or beef broth

→ Seasonings

11 - 2 tbsp taco seasoning
12 - 1/2 tsp salt, adjust to taste
13 - 1/4 tsp black pepper

→ Optional Toppings

14 - Chopped fresh cilantro
15 - Sliced green onions
16 - Sour cream

# How To Make It:

01 - Heat a large skillet or Dutch oven over medium-high heat. Add ground beef and cook until browned, breaking it up with a spoon, about 5 minutes. Drain excess fat if necessary.
02 - Add the finely chopped onion to the skillet and cook for 2 to 3 minutes until softened. Stir in the minced garlic and cook for an additional 30 seconds.
03 - Sprinkle taco seasoning, salt, and black pepper over the beef mixture. Stir thoroughly to coat all ingredients evenly.
04 - Add the drained corn, drained and rinsed black beans, diced tomatoes with juices, dry pasta, and broth to the skillet. Stir to integrate all components.
05 - Bring the mixture to a gentle boil. Reduce heat to low, cover, and simmer for 12 to 15 minutes, stirring occasionally, until pasta is tender and most liquid is absorbed.
06 - Remove from heat. Sprinkle shredded cheddar and Monterey Jack cheeses evenly over the pasta. Cover and let sit for 2 to 3 minutes to allow the cheese to melt.
07 - Gently stir melted cheese into the pasta. Serve hot, garnished with chopped cilantro, sliced green onions, and a dollop of sour cream as desired.

# Expert Advice:

01 -
  • Everything cooks in one pot, which means fewer dishes and more time doing literally anything else.
  • The cheese melts right in at the end, making the whole thing creamy without any actual cream.
  • It's genuinely fast—35 minutes from cold stove to dinner table, no shortcuts.
  • Tastes like restaurant Tex-Mex but costs a fraction of the price and your kitchen doesn't smell like a fryer.
02 -
  • Don't drain the tomato juice—that liquid is crucial for cooking the pasta, and the acidity balances the richness of the cheese perfectly.
  • If your pasta looks too wet after simmering, that's actually okay; the cheese will absorb and thicken everything when you stir it in, so don't panic and keep cooking.
  • Add the cheese after the heat is off or on low; high heat can make it separate and get greasy instead of staying creamy.
03 -
  • Make your own taco seasoning at home with 2 tablespoons cumin, 2 tablespoons paprika, 1 tablespoon chili powder, 1 tablespoon garlic powder, and 1 tablespoon onion powder—it costs pennies and tastes fresher than packets.
  • If your one-pot feels crowded, use your largest skillet or a Dutch oven; the pasta needs a little space to cook evenly, and you don't want it piling up in a corner.
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