Pin it There's something about the smell of ground beef hitting a hot skillet that makes you feel like you've got dinner under control before you've even really started. I discovered this recipe on a Tuesday night when I had maybe three things in my pantry and a hungry family at the table—no fancy ingredients, just what was already there. The first time the cheese melted into that savory, tomatoey pasta, I remember thinking this was the kind of dish that sneaks up on you with how satisfying it actually is. It's become my go-to when I want something filling without spending an hour in the kitchen, and honestly, the leftovers taste even better the next day.
I made this for my kids' friends after soccer practice once, and I'll never forget how quickly those bowls disappeared—no complaints, no picking, just genuine "Can I have more?" energy. That's when I knew this recipe had staying power, that it wasn't just convenient but actually something people genuinely wanted to eat.
Ingredients
- Ground beef (1 lb): The backbone of this dish—browning it properly means rendering out enough fat to cook the onions in, which deepens the whole flavor base.
- Cheddar cheese (1 cup) and Monterey Jack cheese (1/2 cup): The combination gives you sharp tang from the cheddar and creamy melt from the Jack; using both transforms the dish from good to genuinely memorable.
- Short pasta (8 oz): Penne, shells, or rotini all work because they hold onto the sauce, but avoid long thin noodles that get lost in the liquid.
- Onion (1 small) and garlic (2 cloves): These aromatics build the flavor foundation—don't skip the garlic because it brings a quiet warmth that ties everything together.
- Canned corn (1 cup) and black beans (1 cup): I always rinse the beans because the canning liquid can muddy the broth, and corn adds natural sweetness that balances the spice.
- Diced tomatoes (1 can, 14.5 oz): Juice and all—that liquid is part of your cooking medium, so it matters.
- Broth (2 cups): Low-sodium chicken or beef works; I lean toward beef because it doesn't disappear into the background like chicken sometimes does.
- Taco seasoning (2 tbsp): A shortcut that actually works, though homemade is lovely if you have the time.
- Salt and pepper: Adjust these at the end because the cheese and broth already carry salt.
Instructions
- Brown the beef and build your base:
- Heat your skillet until it's properly hot—you should hear a real sizzle when the beef hits the pan. Break it into small, even pieces as it cooks so it browns rather than steams, which takes about 5 minutes.
- Soften the aromatics:
- Once the beef is browned, add your chopped onion to the rendered fat and let it cook for a few minutes until it turns translucent and smells sweet. Add the garlic for just 30 seconds—this prevents it from burning and turning bitter.
- Season generously:
- Sprinkle the taco seasoning, salt, and pepper all over the beef mixture and stir until everything is coated and fragrant. This is when the kitchen starts smelling like a real meal coming together.
- Add everything at once:
- Dump in the corn, beans, tomatoes with their juice, uncooked pasta, and broth, stirring to make sure the pasta isn't clumping. It'll look a little soupy, but that's exactly right.
- Let it simmer and finish:
- Bring it to a gentle boil, then lower the heat, cover it, and let it bubble away quietly for 12 to 15 minutes, stirring occasionally so nothing sticks to the bottom. You'll know it's done when the pasta is tender and most of the liquid has been absorbed.
- Melt in the cheese:
- Turn off the heat, scatter both cheeses over the top, cover the skillet for 2 to 3 minutes while they soften, then gently stir everything together until the cheese is fully incorporated and creamy.
Pin it There was this one evening when my partner tasted it and said it was "like tacos and mac and cheese had a really delicious baby," and I realized that's exactly what makes this dish so easy to love—it speaks that comfort language that most people understand.
Making It Your Own
This recipe thrives on flexibility. If you want heat, add diced jalapeños while the onions are cooking, or swap the cheddar for pepper jack and watch it transform into something with more edge. You can absolutely use ground turkey or chicken instead of beef—the cooking time stays the same, though turkey won't render as much fat, so you might want to add a tablespoon of olive oil to the pan first. Gluten-free pasta works perfectly here since everything simmers together rather than relying on a separate sauce.
The Toppings Matter
I used to skip the fresh toppings thinking they were unnecessary, but they genuinely change the eating experience. Cilantro adds a brightness that cuts through the richness, green onions bring a subtle bite, and a small dollop of sour cream melts into the warm pasta and makes it creamy in a different way than the cheese does. Even if you're rushing, grab at least one of these to scatter on top—it's the difference between a meal and a meal that feels intentional.
Why This Works as Comfort Food
One-pot meals carry this quiet magic because there's almost no cleanup and no waiting between components, which means dinner happens fast without tasting rushed. The textures work together—tender pasta, soft beans, the occasional burst of corn kernel—and the sauce is creamy enough to feel indulgent but broth-based enough that it doesn't leave you feeling overstuffed. It's the kind of dish that brings people together without pretense, and somehow that's when the best meals happen.
- If you have leftovers, they'll keep for 3 or 4 days in the fridge and actually develop more flavor as they sit.
- You can make this even faster by browning the beef and chopping the onion while the water boils, then assembling everything at once.
- A crusty garlic bread on the side isn't necessary, but it's the kind of small addition that makes people feel genuinely cared for.
Pin it This dish has become the one I reach for when life is hectic and I need to feed people something that feels like care served in a bowl. It's honest food that doesn't apologize for being simple.
Recipe FAQs
- → What type of pasta works best?
Short shapes like penne, shells, or rotini hold the sauce well and cook evenly in the skillet.
- → Can I use different cheeses?
Yes, pepper jack adds a spicy kick while blending well with cheddar and Monterey Jack.
- → How long should I simmer the pasta?
Simmer for 12–15 minutes until the pasta is tender and most liquid is absorbed for a creamy texture.
- → Is there a way to make it spicier?
Add diced jalapeños or increase the taco seasoning for added heat without overpowering.
- → Can ground turkey or chicken be substituted?
Yes, swapping in ground turkey or chicken creates a lighter, yet flavorful, version of the dish.