Cheesy Taco Pasta (Printable version)

One-pot Tex-Mex pasta with seasoned beef, corn, beans, and melted cheese for a comforting dinner.

# Ingredient List:

→ 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 Steps:

01 - Heat a large deep 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 finely chopped onion to the beef and cook for 2 to 3 minutes until softened. Stir in minced garlic and cook for 30 seconds until fragrant.
03 - Sprinkle taco seasoning, salt, and black pepper over the beef mixture and stir well to evenly coat.
04 - Add corn, black beans, diced tomatoes with juices, pasta, and broth to the skillet. Stir thoroughly to combine.
05 - Bring the mixture to a gentle boil. Reduce heat to low, cover, and simmer for 12 to 15 minutes, stirring occasionally, until the pasta is tender and most of the liquid is absorbed.
06 - Remove from heat, sprinkle shredded cheddar and Monterey Jack cheeses over the pasta. Cover and let rest for 2 to 3 minutes until cheese melts.
07 - Gently stir the melted cheese into the pasta. Serve hot garnished with chopped cilantro, sliced green onions, and a dollop of sour cream if desired.

# Expert Advice:

01 -
  • Everything cooks in one pot, which means less cleanup and more time doing literally anything else.
  • It tastes like comfort food but comes together faster than ordering takeout.
  • The creamy cheese melts into the pasta in a way that makes everyone at the table happy, even the picky eaters.
02 -
  • Don't skip draining the canned beans and corn properly—too much liquid throws off the cooking time and leaves you with a soup instead of a creamy pasta.
  • The pasta will continue absorbing liquid even after you remove the pan from heat, so it should still look slightly wet when you finish simmering; it firms up as it sits.
03 -
  • Use quality shredded cheese if you can—pre-shredded can have anti-caking agents that make it grainy when melted, and fresh shredded melts smooth and creamy.
  • Don't wander too far from the stove during the final simmer; a quick stir every few minutes keeps the bottom from scorching and ensures even cooking.
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