Cheesy Taco Pasta Dish (Printable)

A comforting Tex-Mex blend of pasta, seasoned beef, and melted cheeses for a quick, hearty meal.

# What You'll Need:

→ Meat & Protein

01 - 1 pound ground beef
02 - 1 cup shredded cheddar cheese
03 - 1/2 cup shredded Monterey Jack cheese

→ Pasta

04 - 8 ounces 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 ounces) diced tomatoes with juices

→ Liquids

10 - 2 cups low-sodium chicken or beef broth

→ Seasonings

11 - 2 tablespoons taco seasoning
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper

→ Optional Toppings

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

# How To Make It:

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 the finely chopped onion 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. Stir thoroughly to evenly coat all ingredients.
04 - Add the canned corn, black beans, diced tomatoes with juices, pasta, and broth. Stir to evenly 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 liquid is absorbed.
06 - Remove from heat. Sprinkle shredded cheddar and Monterey Jack cheeses evenly over the pasta. Cover and let sit for 2 to 3 minutes until cheese melts.
07 - Gently stir the melted cheeses into the pasta. Serve hot, garnished with chopped cilantro, sliced green onions, and a dollop of sour cream as desired.

# Expert Advice:

01 -
  • It's genuinely a one-pot meal, which means your sink stays relatively sane and dinner happens in under forty minutes.
  • The taco seasoning meets melted cheese magic creates a flavor that feels indulgent but somehow still tastes like home.
  • It's flexible enough to stretch when unexpected guests show up, or adapt when you're working with what's in your freezer.
02 -
  • The pasta finishes cooking directly in the broth, so use short pasta and don't add it until everything else is ready—it won't take longer than fifteen minutes total.
  • The cheese melts best if you take the pot off the heat first; if you try to melt it directly on the burner, it can separate or become grainy.
  • Don't drain the tomatoes completely dry—those juices are what makes the sauce creamy and keep everything from seizing up.
03 -
  • Don't skip the step of letting the cheese sit covered for a couple of minutes before stirring—it melts more evenly that way and creates a creamier sauce.
  • If you like a brothier version, add an extra half cup of liquid; if you like it thicker, use less or uncover it for the last few minutes of simmering.
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