Cheesy Taco Pasta Dish (Print Version)

One-pot Tex-Mex pasta with seasoned beef and melted cheese for a comforting family meal.

# 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

# Steps:

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 for about 5 minutes. Drain excess fat if necessary.
02 - Add finely chopped onion to the skillet and cook for 2 to 3 minutes until softened. Stir in minced garlic and cook for 30 seconds.
03 - Sprinkle taco seasoning, salt, and black pepper over the beef mixture. Stir thoroughly to coat evenly.
04 - Add corn, black beans, diced tomatoes with their juices, pasta, and broth to the skillet. Stir to combine all ingredients.
05 - Bring the mixture to a gentle boil, then reduce heat to low. Cover and simmer for 12 to 15 minutes, stirring occasionally, until the pasta is cooked through and most of the liquid is absorbed.
06 - Remove the skillet from heat. Sprinkle shredded cheddar and Monterey Jack cheese evenly over the pasta. Cover and let sit for 2 to 3 minutes until the cheese has melted.
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.

# Helpful Hints:

01 -
  • Everything cooks in one pot, which means less cleanup and more time to actually enjoy your meal.
  • It tastes like comfort food but comes together faster than takeout, and costs a fraction of what you'd spend.
  • The cheese creates this creamy, mild sauce that even picky eaters tend to gravitate toward without complaint.
02 -
  • Never drain the tomatoes completely, those juices turn into your sauce, and without them you end up with a dry, disappointing dish.
  • Rinse canned beans before adding them, otherwise the starchy liquid can make the whole thing taste overly salty and thick in an unpleasant way.
  • When you're melting the cheese at the end, use a gentle hand when stirring so it incorporates smoothly instead of getting stringy or separating.
03 -
  • Taste as you go, especially before adding the final salt, because the broth and seasoning already contribute a fair amount and you don't want it to tip into oversalted territory.
  • If your pasta is done before the liquid is mostly absorbed, turn up the heat slightly for the last few minutes to evaporate the extra liquid, otherwise you'll end up with soupy pasta instead of a sauce.
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