Cheesy Taco Pasta (Printable)

Bold Tex-Mex flavors meld in tender pasta with seasoned beef and a creamy cheese sauce.

# What you 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 skillet or Dutch oven over medium-high heat. Add ground beef and cook until browned, breaking it up with a spoon, 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 well to evenly coat the ingredients.
04 - Add canned corn, black beans, diced tomatoes with their juices, dry pasta, and broth to the skillet. Stir to combine all components evenly.
05 - Bring the mixture to a gentle boil. Reduce heat to low, cover, and let simmer for 12 to 15 minutes, stirring occasionally until the pasta is tender and most of the liquid has been absorbed.
06 - Remove from heat and sprinkle shredded cheddar and Monterey Jack cheeses over the pasta. Cover and allow to sit for 2 to 3 minutes until the cheese has melted.
07 - Gently stir the melted cheese into the pasta. Serve hot, garnished with chopped cilantro, sliced green onions, and a dollop of sour cream if desired.

# Expert tips:

01 -
  • Everything happens in one pot, which means fewer dishes and less stress on a busy weeknight.
  • The creamy cheese sauce melts right into the warm pasta, making every bite taste rich and indulgent without any extra effort.
  • It's flexible enough to adapt depending on what you have on hand, yet tasty enough to feel intentional.
02 -
  • Don't skip browning the beef properly—it's the difference between a dish that tastes like beef and one that tastes like a missed opportunity.
  • Add the pasta uncooked directly to the broth; it cooks in the liquid and absorbs all those flavors instead of cooking separately and staying bland.
03 -
  • Taste the broth before you add the pasta—if it doesn't taste flavorful on its own, the final dish won't either, so adjust seasoning now rather than at the end.
  • Keep the heat at a gentle simmer rather than a rolling boil so the pasta cooks evenly and the broth doesn't reduce too fast.
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