Cheesy Taco Pasta (Print Version)

Tender pasta with seasoned beef, beans, corn, and melted cheese in a creamy, Tex-Mex style sauce.

# Components:

→ 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 (store-bought or homemade)
12 - 1/2 tsp salt, or 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 apart with a spoon for about 5 minutes. Drain excess fat as needed.
02 - Add chopped onion and sauté 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 and stir well to evenly distribute the spices.
04 - Incorporate corn, black beans, diced tomatoes with their juices, pasta, and broth. Stir to combine all ingredients thoroughly.
05 - Bring the mixture to a gentle boil. Reduce heat to low, cover, and let simmer for 12 to 15 minutes, stirring occasionally, until pasta is tender and most liquid is absorbed.
06 - Remove pan from heat and sprinkle cheddar and Monterey Jack cheeses evenly over the pasta. Cover and allow to sit for 2 to 3 minutes until cheese melts.
07 - Gently stir melted cheese into the pasta. Serve hot topped with optional cilantro, green onions, and sour cream as desired.

# Expert Advice:

01 -
  • It's genuinely ready in under 40 minutes, which means weeknight dinners without the stress.
  • Everything cooks in one pot, so cleanup is almost as quick as the cooking itself.
  • The creamy cheese sauce transforms simple ingredients into something that feels far more indulgent than it actually is.
02 -
  • Don't skip draining the corn and rinsing the beans—excess liquid will make the pasta mushy and watery instead of creamy.
  • If your pasta still seems firm after the simmering time, add a splash more broth and cover for another minute or two; pasta keeps cooking even after the heat is off, so it's easy to overcook it if you're not careful.
03 -
  • Don't let the broth come to a rolling boil before you cover it—a gentle simmer means the pasta cooks evenly without getting mushy on the bottom.
  • If you accidentally add too much liquid, just simmer uncovered for a few extra minutes to let some evaporate and the sauce will thicken right up.
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