Cheesy Taco Pasta Dish (Printable Version)

A Tex-Mex dish combining pasta, seasoned beef, beans, and a creamy cheese sauce for a flavorful meal.

# 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, adjust to taste
13 - 1/4 tsp black pepper

→ Optional Toppings

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

# Directions:

01 - Heat a large, deep 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 needed.
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 coat evenly.
04 - Add corn, black beans, diced tomatoes with juices, pasta, and broth to the skillet. Stir to combine all components.
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 most liquid is absorbed.
06 - Remove from heat. Sprinkle 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 pasta. Serve hot, garnished with chopped cilantro, sliced green onions, and a dollop of sour cream if desired.

# Expert Tips:

01 -
  • Everything cooks in one pot, which means less cleanup and more time actually enjoying your meal.
  • The flavors taste like Tex-Mex takeout but come together in under 35 minutes with ingredients you probably already have.
  • It stretches a pound of ground beef into four satisfying servings without anyone noticing it's economical.
02 -
  • Don't skip draining the canned vegetables—excess liquid throws off the broth ratio and leaves you with a soupy dish instead of a creamy one.
  • Uncooked pasta absorbs liquid as it simmers, which means you don't have to boil it separately, but you have to watch the consistency and add a splash of broth if it's drying out too fast.
  • The cheese must go in after the heat is off—adding it over direct heat can make it separate and become greasy.
03 -
  • Brown your beef in batches if your skillet is smaller than you'd like, because crowding the pan steams the meat instead of browning it.
  • Taste the dish before serving and adjust salt and pepper—you're the only one who knows your broth, your seasoning blend, and your preferences.
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