Save There's something about a one-pot dinner that feels like a small victory on a hectic Tuesday night. I discovered this cheesy taco pasta years ago when I was running late picking up my nephew from soccer practice and had about thirty minutes to feed four hungry people. I threw together whatever was in my pantry—pasta, ground beef, canned beans—and added enough cheese to win over even the pickiest eater at the table. What surprised me most wasn't just how good it tasted, but how everyone asked for seconds before I'd even sat down to eat.
I made this for my book club one evening when it was my turn to host, and I'll admit I was nervous serving something so casual to people who'd been discussing farm-to-table cuisine all night. But the moment I set that bubbling skillet on the table, something shifted—suddenly everyone was relaxed, laughing, asking for the recipe between bites. Food that brings people together like that, without pretension or fuss, is exactly what I come back to again and again.
Ingredients
- Ground beef (1 lb): Choose 80/20 if you want the flavor; drain the fat after browning since it'll help the pasta absorb the sauce better.
- Cheddar and Monterey Jack cheese (1.5 cups combined): Shred them fresh if you can—pre-shredded cheese has anti-caking agents that make the sauce less creamy.
- Short pasta (8 oz): Shells or penne hold the sauce beautifully; avoid long pasta like spaghetti.
- Onion and garlic: Don't skip the aromatics even though they seem small; they're what make this taste like actual food and not just a seasoning packet.
- Canned corn and black beans: Rinse the beans to cut the sodium and prevent a metallic aftertaste.
- Diced tomatoes (1 can): The acid brightens everything; use fire-roasted if your store has them.
- Chicken or beef broth (2 cups): Low-sodium lets you control the salt level without ending up with something that tastes like a saltshaker.
- Taco seasoning (2 tbsp): Make your own with chili powder, cumin, and paprika if you want to avoid the fillers in store packets.
Instructions
- Brown the beef:
- Heat your skillet over medium-high heat and add the ground beef, breaking it up as it cooks into small, even pieces. You'll know it's ready when there's no pink left and the edges are lightly browned, which takes about 5 minutes—don't rush this part because the color adds flavor.
- Build the aromatics:
- Drain excess fat if there's more than a thin layer pooling, then add your chopped onion and let it soften for a couple of minutes until it starts to turn translucent. Add garlic and let it bloom for just 30 seconds so it's fragrant but not burnt.
- Season everything:
- Sprinkle the taco seasoning, salt, and pepper directly onto the meat and stir well so every bit gets coated in those warm spices. This is the moment it starts smelling like dinner instead of raw ingredients.
- Add everything together:
- Pour in the corn, black beans, tomatoes with their juice, dry pasta, and broth all at once. Stir well to make sure the pasta isn't clumped together at the bottom of the pan.
- Simmer until tender:
- Bring it to a gentle boil, then reduce the heat to low, cover it, and let it simmer for 12 to 15 minutes, stirring occasionally. The pasta will slowly absorb the broth and soften, and you'll notice the liquid level dropping as it cooks.
- Melt in the cheese:
- Remove from heat and scatter both cheeses across the top, then cover it for 2 to 3 minutes so the residual heat melts everything into a creamy sauce. When you stir it together, it should feel luxurious and cohesive.
Save The best moment with this dish came when my neighbor stopped by just as I was serving it, and I insisted he stay for a plate. He went quiet for a moment—the way people do when something tastes better than they expected—and then asked if I could teach him how to make it. Watching someone's face light up over food you've made is a feeling that never gets old.
Making It Your Own
This recipe is wonderfully flexible, which is part of why it's become such a reliable favorite. I've made it with ground turkey when I was being health-conscious, swapped in pepper jack cheese for a real kick, and once even threw in diced jalapeños because they were sitting on my counter. The core works beautifully no matter what you adjust, so think of this as a starting point rather than a strict formula.
Seasoning and Heat
The taco seasoning is where personality lives in this dish, so don't feel locked into what the package says. If you prefer to build your own, a simple mix of chili powder, cumin, paprika, garlic powder, and a pinch of cayenne gives you more control than anything premade. I've learned that taste preferences vary wildly—what feels perfectly spiced to me might be too mild for someone else, so always taste as you go and adjust with an extra pinch of salt or a dash of hot sauce if needed.
Storage and Leftovers
This dish keeps beautifully in the refrigerator for up to 4 days, and reheats gently on the stovetop with just a splash of broth to loosen it back up. It's one of those meals that actually tastes better the next day when all the flavors have had time to get to know each other, and it makes the perfect lunch when you're tired of salads.
- Cool it completely before storing to prevent condensation from making the pasta soggy.
- Freeze leftovers in an airtight container for up to 3 months if you want to save it for a real emergency dinner.
- Reheat gently and low rather than blasting it with high heat, which can make the cheese separate.
Save This is the kind of recipe that proves you don't need hours of prep time or exotic ingredients to make people happy at your table. It's honest food that tastes like care.
Recipe FAQ
- → What pasta types work best?
Short pasta shapes like penne, shells, or rotini hold the sauce well and cook evenly in this dish.
- → Can I swap ground beef for another protein?
Yes, ground turkey or chicken can be used for a lighter variation without sacrificing flavor.
- → How do I make it spicier?
Adding diced jalapeños or substituting cheddar for pepper jack cheese adds a pleasant spicy kick.
- → Is it possible to make this gluten-free?
Absolutely, using gluten-free pasta allows those with sensitivities to enjoy this dish without worry.
- → What toppings complement this dish?
Fresh cilantro, sliced green onions, and a dollop of sour cream bring brightness and creaminess to each serving.