Cheesy Taco Pasta (Printable Version)

One-pot Tex-Mex dish with tender pasta, seasoned beef, and a creamy cheesy sauce for easy meals.

# Components:

→ 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

# Directions:

01 - Heat a large, deep skillet or Dutch oven over medium-high heat. Add ground beef and cook, breaking up with a spoon, until browned, about 5 minutes. Drain excess fat if needed.
02 - Stir in chopped onion and cook for 2 to 3 minutes until softened. Add minced garlic and cook for 30 seconds, stirring constantly.
03 - Sprinkle taco seasoning, salt, and black pepper over the beef mixture. Stir thoroughly to evenly coat ingredients.
04 - Incorporate corn, black beans, diced tomatoes with juices, pasta, and broth into the skillet. Stir well to combine all components.
05 - Bring mixture to a gentle boil, then reduce heat to low. Cover and simmer for 12 to 15 minutes, stirring occasionally, until pasta is al dente and most liquid is absorbed.
06 - Remove skillet from heat. Sprinkle cheddar and Monterey Jack cheeses over the pasta. Cover and allow to sit for 2 to 3 minutes until cheese melts.
07 - Gently fold melted cheese into the pasta. Serve hot, garnished with chopped cilantro, sliced green onions, and sour cream as desired.

# Expert Tips:

01 -
  • Everything happens in one pot, which means fewer dishes and more time enjoying your meal instead of scrubbing the sink.
  • It tastes like comfort but comes together faster than you'd expect, turning weeknight chaos into something actually delicious.
  • The combination of seasoned beef, creamy cheese, and a hint of those taco flavors hits that sweet spot between familiar and exciting.
02 -
  • If your pasta is still crunchy when the liquid is mostly gone, add another splash of broth and keep simmering—every stovetop behaves differently, and timing varies.
  • Don't stir too aggressively after you add the cheese or you'll break up all those lovely melted pockets and end up with a uniform sauce instead of swirled richness.
03 -
  • Buy pre-shredded cheese if you're short on time, but shredding it yourself from a block genuinely makes the sauce smoother and less grainy.
  • Taste as you go, especially with the salt—the broth and cheese already bring saltiness, so you might end up using less than you think.
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