Cheesy Taco Pasta (Printable)

Comforting Tex-Mex dish with tender pasta, seasoned beef, black beans, and melted cheeses.

# What You’ll Need:

→ 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
13 - 1/4 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, breaking apart, until browned, 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 to coat evenly.
04 - Add corn, black beans, diced tomatoes with juices, pasta, and broth. Stir to combine thoroughly.
05 - Bring mixture to a gentle boil. Reduce heat to low, cover, and simmer for 12 to 15 minutes, stirring occasionally, until pasta is tender and liquid is mostly absorbed.
06 - Remove from heat. Sprinkle cheddar and Monterey Jack cheeses over pasta. Cover and let stand for 2 to 3 minutes until cheese melts.
07 - Gently stir melted cheese into pasta. Serve hot with optional toppings like cilantro, green onions, and sour cream if desired.

# Expert Hints:

01 -
  • Everything cooks in one pot, which means minimal cleanup on nights when energy is already stretched thin.
  • It tastes indulgent and special but comes together faster than takeout, and costs a fraction of the price.
  • The creamy, cheesy sauce actually makes kids eat their beans and vegetables without negotiation.
02 -
  • Don't skip draining the canned vegetables—extra liquid will make your pasta mushy and the sauce watery instead of creamy.
  • Stir occasionally as it simmers so the pasta on the bottom doesn't stick and scorch, but don't stir constantly or you'll break it into mush.
  • Add the cheese off the heat; if the pan is too hot, it can become grainy and separate instead of melting into sauce.
03 -
  • Brown your beef in a cast-iron skillet if you have one; the heat distribution is more even and you get better browning, which means better flavor.
  • Taste the pasta one minute before you think it's ready—pasta continues cooking slightly after you remove the pan from heat, and there's a fine line between tender and mushy.
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