Cheesy Taco Pasta (Printable)

A comforting Tex-Mex dish featuring tender pasta, seasoned beef, and a creamy cheesy sauce.

# Ingredient List:

→ Meat & Protein

01 - 1 lb ground beef
02 - 1 cup shredded cheddar cheese
03 - ½ 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 - ½ tsp salt
13 - ¼ tsp black pepper

→ Optional Toppings

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

# Directions:

01 - Heat a large skillet or Dutch oven over medium-high heat. Add ground beef and cook until browned, breaking up with a spoon, about 5 minutes. Drain excess fat if necessary.
02 - Add chopped onion 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 combine.
04 - Add corn, black beans, diced tomatoes with juices, pasta, and broth to the skillet. Stir well to combine all ingredients.
05 - Bring to a gentle boil, then 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 over the pasta. Cover and let sit for 2 to 3 minutes until cheese is melted.
07 - Gently stir melted cheese into the pasta. Serve hot topped with optional chopped cilantro, green onions, and a dollop of sour cream if desired.

# Expert Tips:

01 -
  • One pot means one cleanup, which is honestly half the reason I cook it on busy weeknights.
  • The cheese and taco seasoning transform simple pantry staples into something that tastes indulgent without the fuss.
  • It feeds four people generously, and nobody leaves the table wishing they'd ordered takeout instead.
02 -
  • Don't skip draining the excess fat after browning the beef; it keeps the dish from becoming greasy.
  • The pasta cooks in the broth, so it absorbs all the flavors—this is what makes the whole thing come together as one cohesive dish, not separate ingredients on a plate.
03 -
  • Shred your own cheese if you can—it melts smoother than pre-shredded, which has anti-caking agents that make the sauce grainy.
  • Taste the dish before serving and adjust the salt; canned beans and tomatoes already contribute sodium, so you might not need the full half teaspoon.
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