Save There's something about a busy Tuesday night when nothing in the fridge screams "dinner" that makes you reach for pasta and ground beef almost on autopilot. I threw this together after my daughter asked for something that tasted like tacos but felt more like mac and cheese, and somehow that contradiction led to this one-pot wonder that's become our go-to when time is tight and appetites are big. The first time I made it, I wasn't even sure it would work—dumping raw pasta into a skillet with broth felt like I was breaking some fundamental cooking rule. But that hesitation turned into relief the moment everything came together, creamy and cheesy and impossibly satisfying in one dish.
I remember my partner walking into the kitchen halfway through cooking and just pausing at the smell—that savory, slightly spiced aroma that made them lean against the counter and ask what magic I was working. When we sat down with bowls of this still steaming, the first forkful made them close their eyes for a second, and without saying anything, they knew this was becoming permanent rotation. Those are the moments that remind me cooking isn't really about the recipe; it's about that brief instant when everyone forgets they're hungry and just tastes home.
Ingredients
- Ground beef (1 lb): The foundation of everything here—choose beef with a little fat because it renders into flavor as it cooks, and that richness carries through the whole dish.
- Cheddar cheese (1 cup shredded): The bold, sharp player that gives this its backbone; if you shred it yourself instead of using pre-shredded, it melts smoother and tastes less waxy.
- Monterey Jack cheese (1/2 cup shredded): Softer and more mild than cheddar, it adds a creamy quality that prevents the sauce from being too heavy or one-dimensional.
- Short pasta (8 oz): Penne, shells, or rotini all work equally well because they trap sauce in their curves and crevices rather than letting it slide off like spaghetti would.
- Onion (1 small, finely chopped): Chopped small means it softens quickly and dissolves into sweetness rather than staying as noticeable chunks.
- Garlic (2 cloves, minced): Garlic added after the onion has a chance to cook keeps it bright and aromatic instead of turning bitter.
- Corn (1 cup canned, drained): It adds sweetness and texture without requiring any prep, plus it reminds everyone this is Tex-Mex at heart.
- Black beans (1 cup canned, drained and rinsed): Rinsing them removes the starchy liquid and prevents the whole dish from turning murky gray.
- Diced tomatoes (1 can with juices): The acidity cuts through the richness of cheese and beef while adding moisture that becomes part of your sauce.
- Chicken or beef broth (2 cups): This is what cooks your pasta instead of water, building flavor from the very first simmer.
- Taco seasoning (2 tbsp): Store-bought works beautifully, but if you want to mix your own, combine cumin, chili powder, paprika, garlic powder, and a pinch of cayenne.
- Salt and black pepper: Adjust these at the very end; you might need less salt than usual because the broth, cheese, and seasoning already bring plenty.
Instructions
- Brown the beef and build your base:
- Heat your skillet over medium-high until it's hot enough that a drop of water sizzles immediately. Add the ground beef and let it sit for a minute before breaking it up—this gives it a chance to develop a little color and crust instead of steaming. Once it's brown and broken into small pieces, drain off any excess fat if there's more than a thin layer.
- Soften the aromatics:
- Lower the heat slightly, add your chopped onion, and let it cook undisturbed for about a minute so it starts to soften and caramelize at the edges. Stir in the garlic and give it just 30 seconds—this keeps it fragrant without letting it burn and turn acrid.
- Toast the seasonings:
- Sprinkle the taco seasoning, salt, and pepper right over the beef and onion mixture, then stir everything together for about a minute so the spices wake up and coat every piece. You'll notice the smell shift immediately—that's how you know it's working.
- Add the vegetables and liquid:
- Pour in the corn, black beans, tomatoes with their juices, pasta, and broth, stirring to make sure the pasta isn't clumping together in one spot. Everything should look slightly chaotic at this point, and that's exactly right.
- Simmer until the pasta is tender:
- Bring the whole pot to a gentle boil, then drop the heat to low, cover it, and let it bubble quietly for 12 to 15 minutes. Stir every few minutes so nothing sticks to the bottom—the pasta will absorb the broth as it cooks, and the liquid should reduce until it's creamy rather than soupy.
- Melt the cheese into everything:
- Remove the pot from heat and scatter both cheeses over the top, then cover it again and let it sit undisturbed for 2 or 3 minutes. The residual heat will melt them into something silky and rich.
- Finish and serve:
- Gently fold the melted cheese through the pasta so it distributes evenly, then ladle it into bowls and top with cilantro, green onions, or a dollop of sour cream if you like. Taste before you serve and adjust the salt if it needs it.
Save My neighbor came by one evening just as we were sitting down to dinner, and I felt a little embarrassed serving something so casual—until she tasted it and asked for the recipe with her phone already out to take notes. That moment made me realize this dish doesn't need to apologize for being simple; sometimes the most meaningful meals are the ones you make without overthinking.
Why This Dish Works as a One-Pot Meal
One-pot cooking isn't just about being lazy, though that's certainly a perk. There's real chemistry happening: as the pasta cooks in the broth rather than plain water, it pulls all that seasoning and beef flavor into every bite, so you end up with something more complex than if you'd cooked them separately. The starches from the pasta also help thicken the liquid into a sauce without needing any cream or flour. By the time everything is done, you've got a naturally creamy dish that feels more luxurious than the sum of its simple parts.
Making It Your Own
The beauty of this recipe is how forgiving it is, and how easy it becomes to twist it toward your own preferences. If you love heat, fresh jalapeños stirred in with the corn add a bright kick, or you could swap the cheddar for pepper jack and let the cheese itself carry the spice. For something lighter, ground turkey or chicken works without changing the cooking method or timing at all. The corn and black beans are flexible too—if you've got diced bell peppers or zucchini, they'll happily take that spot and keep everything tasting fresh.
Storage and Leftovers
This recipe actually improves overnight because the pasta continues absorbing the flavors while it sits in the fridge. Reheat it gently on the stovetop with a splash of water or broth to loosen it back up, and it tastes like you just made it. It keeps for about three days refrigerated, and it also freezes well—just know that the texture of the pasta will be slightly softer after thawing, which honestly isn't a problem in a creamy one-pot dish like this.
- Let leftovers cool completely before covering and refrigerating so condensation doesn't make everything soggy.
- If you're freezing it, leave a little space at the top of your container because the sauce expands slightly as it freezes.
- Defrost overnight in the fridge before reheating so nothing ends up cooking unevenly.
Save This dish has become the kind of meal I reach for when I want to feed people something honest and satisfying without spending the evening in the kitchen. It's proof that you don't need complicated techniques or fancy ingredients to make something that feels like love on a plate.
Recipe Q&A
- → What pasta types work best for this dish?
Short pastas like penne, shells, or rotini are ideal as they hold the sauce well and cook evenly in the skillet.
- → Can I substitute the beef with another protein?
Ground turkey or chicken are excellent lighter alternatives that maintain the dish’s hearty texture and flavor.
- → How can I make the dish spicier?
Add diced jalapeños or swap cheddar for pepper jack cheese to introduce a pleasant heat.
- → Is it possible to make this gluten-free?
Yes, simply use gluten-free pasta instead of wheat-based varieties without affecting the flavor.
- → What toppings enhance the flavors best?
Fresh cilantro, sliced green onions, and a dollop of sour cream provide brightness and creaminess that complement the dish beautifully.