Save to Pinterest I discovered this dish on a Tuesday night when my fridge was nearly empty and three hungry kids were circling the kitchen. Instead of ordering takeout for the fifth time that week, I grabbed a box of pasta, some ground beef, and whatever canned goods I could find in the pantry. Twenty-five minutes later, we were all gathered around steaming bowls of something that tasted like a taco bar had melted into comfort food. It became the recipe I now make when I need something reliable, delicious, and proof that good cooking doesn't require a fancy ingredient list.
The first time I made this for a weeknight potluck, I was honestly nervous—pasta and taco seasoning felt like an odd pairing. But watching my coworker go back for seconds and ask for the recipe while another person's eyes lit up at that first creamy, cheesy bite told me everything I needed to know. That dish quietly became a regular request, and I realized sometimes the best comfort foods are the ones that surprise you with how well they work.
Ingredients
- Ground beef (1 lb): The foundation of your dish, and browning it properly means better flavor. Don't rush this step or crowd the pan.
- Cheddar cheese (1 cup shredded): Sharp cheddar gives more flavor than mild, and freshly shredded melts better than pre-shredded varieties.
- Monterey Jack cheese (1/2 cup shredded): This adds a subtle creaminess that pure cheddar can't deliver alone.
- Short pasta (8 oz): Penne, shells, or rotini work equally well because they trap sauce and cheese throughout every bite.
- Onion (1 small, finely chopped): The aromatics layer matters more than you'd think, and patience here builds real depth.
- Garlic (2 cloves, minced): Add it after the onion is soft so it doesn't burn and turn bitter.
- Corn (1 cup canned, drained): Canned corn actually works beautifully here because it's already tender and the sweetness balances the spice.
- Black beans (1 cup canned, drained and rinsed): Rinsing removes excess sodium and starch, keeping the sauce from becoming gluey.
- Diced tomatoes (1 can with juices): The juice is essential for cooking the pasta, so never drain it.
- Chicken or beef broth (2 cups): Low-sodium broth lets you control the salt and flavor.
- Taco seasoning (2 tbsp): Homemade tastes fresher, but store-bought saves time and works just fine.
- Salt and black pepper: Taste as you go because the broth and seasoning mix already contribute sodium.
Instructions
- Brown the beef:
- Heat your skillet or Dutch oven over medium-high heat until it's hot enough that a drop of water sizzles immediately. Add the ground beef and let it sit for a minute before stirring, which creates those flavorful browned bits. Break it up as it cooks and drain any pooled fat once it's no longer pink.
- Build your aromatics:
- Lower the heat to medium, add the chopped onion, and let it soften until it becomes a little translucent and sweet. Stir in the garlic for just 30 seconds—you want fragrant, not burned.
- Season the mixture:
- Sprinkle the taco seasoning, salt, and pepper over the beef and onions, then stir well so every piece gets coated. This is when your kitchen starts smelling like something special.
- Combine everything:
- Add the corn, black beans, diced tomatoes with their juices, uncooked pasta, and broth all at once. Stir to make sure nothing sticks to the bottom and the pasta isn't clumped.
- Simmer until tender:
- Bring the mixture to a gentle boil, then cover, reduce the heat to low, and let it simmer for 12 to 15 minutes, stirring occasionally. The pasta will absorb the liquid as it cooks, transforming everything into a cohesive, creamy dish without added cream.
- Melt the cheese in:
- Remove from heat, sprinkle both cheeses over the top, cover the pot, and let it sit for 2 to 3 minutes. The residual heat melts the cheese, and when you stir it in, it creates a silky sauce that coats every piece of pasta.
- Serve with joy:
- Top with fresh cilantro, sliced green onions, and a dollop of sour cream if you want brightness and creaminess in every spoonful.
Save to Pinterest What I love most about this dish is how it brings people together without pretension. It's the meal that got my picky eater to actually ask for seconds, the one I've made for college students on tight budgets, and the comfort food my partner requests when they've had a rough day. That's when I knew it wasn't just a recipe—it was something that worked.
The Beauty of One-Pot Meals
There's something honest about cooking everything in one vessel. You're not juggling three burners or washing dishes before dinner is even served. The pasta absorbs the flavors directly as it cooks, every component nestles into the next, and by the time you're serving it, everything feels intentionally combined rather than haphazardly mixed. It's practical magic that tastes like home.
Why This Works as Tex-Mex Comfort Food
Tex-Mex exists in that beautiful space where flavors are bold but approachable, where cheese isn't shy and spice is optional. This pasta version borrows that philosophy—the taco seasoning, beans, and corn bring the identity of the cuisine, while the pasta and cheese make it unmistakably comforting. It's not trying to be authentic or trendy; it's just trying to be satisfying and fun.
Making It Your Own
Once you've made this once, you'll see how flexible it becomes. A handful of jalapeños adds heat without overpowering. Swapping ground turkey for beef lightens it up without sacrificing flavor. Adding a splash of lime juice at the end brightens everything. The bones of the recipe stay strong no matter what adjustments you make, which is exactly what you want in a go-to meal.
- For extra spice, stir in diced jalapeños with the onion or use pepper jack instead of regular cheddar.
- If you have fresh cilantro on hand, add half of it during cooking and save the rest for garnish.
- A squeeze of fresh lime juice at the end elevates the whole dish and makes the flavors sing.
Save to Pinterest This is the kind of recipe that asks nothing of you except to follow it once, and then it becomes a friend you can always count on. Make it tonight, and I promise someone at your table will ask you to write it down.
Recipe FAQs
- → Can I use different types of pasta?
Yes, short pasta shapes like penne, shells, or rotini work best to hold the sauce and blend well with the other ingredients.
- → How can I make it spicier?
Adding diced jalapeños or using pepper jack cheese instead of cheddar will introduce a pleasing spicy kick.
- → Is there a way to make this dish lighter?
Substituting ground turkey or chicken for beef reduces fat content while keeping the hearty flavor intact.
- → Can this be made gluten-free?
Yes, using gluten-free pasta ensures the dish suits gluten-sensitive diets without compromising texture.
- → How should I store leftovers?
Keep any leftovers refrigerated in an airtight container and consume within 2-3 days. Reheat gently to preserve the creamy texture.