Cheesy Taco Pasta (Print)

A flavorful Tex-Mex dish featuring pasta, ground beef, and a creamy blend of cheddar and Monterey Jack cheeses.

# Ingredients:

→ 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

# Instructions:

01 - Heat a large skillet or Dutch oven over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned, 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 an additional 30 seconds.
03 - Sprinkle taco seasoning, salt, and black pepper over the beef mixture. Stir thoroughly to coat evenly.
04 - Add drained corn, rinsed black beans, diced tomatoes with their juices, pasta, and broth to the skillet. Stir to combine all components.
05 - Bring the mixture 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 has been absorbed.
06 - Remove from heat and 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 melted cheese into the pasta. Serve immediately, topped with optional cilantro, green onions, and sour cream if desired.

# Pro Tips:

01 -
  • It's done in one pot, which means less cleanup and more time to actually enjoy your dinner.
  • The cheese melts right into everything, creating this silky sauce that tastes way more impressive than the effort involved.
  • You can have it on the table in under forty minutes, making weeknight stress disappear.
02 -
  • Don't skip draining the canned vegetables—extra liquid will make your pasta mushy and watery instead of creamy.
  • The cheese melts best when you take the pan off heat first; adding it over direct heat can make it separate into greasy streaks instead of a silky sauce.
03 -
  • Don't let the pasta fully cook before it goes in the pot—it will finish cooking in the broth and stay perfectly tender instead of turning mushy.
  • If you want the sauce thicker, simmer uncovered for the last few minutes so more liquid evaporates; if it's too thick, stir in extra broth a splash at a time.
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