Save There's something about a weeknight when you've got a hungry crowd, an empty pantry window, and exactly forty minutes before everyone needs to eat. That's when this cheesy taco pasta came to life in my kitchen—a happy accident born from leftover ground beef, a half-empty box of penne, and the realization that not everything needs to be complicated to taste like you actually tried. One pot. One stovetop. A little bit of taco seasoning magic. That's all it took to become the dish my family asks for on repeat.
I'll never forget the night I made this for a group of my kid's friends who showed up unannounced—the kind of hungry that only happens when you're nine and just finished soccer practice. I was halfway through this recipe when they arrived, and watching their faces light up when they smelled that beef browning and cheese melting? That's when I knew this wasn't just dinner. It was the kind of food that makes people feel like they belong at your table.
Ingredients
- Ground beef (1 lb): Choose 80/20 if you can—it has just enough fat to flavor the dish without leaving a greasy film on top.
- Cheddar and Monterey Jack cheese (1.5 cups combined): The blend matters; cheddar gives sharpness while Monterey Jack melts like silk, creating a sauce that coats every piece.
- Short pasta (8 oz): Penne, shells, or rotini all work because they trap the sauce in their little crevices and pockets.
- Onion and garlic: These two are your flavor foundation—the onion softens into sweetness while garlic adds that savory depth.
- Corn and black beans: They add texture and a touch of sweetness that balances the spice and cheese.
- Diced tomatoes (1 can): Use the ones with juice; that liquid is part of your sauce.
- Chicken or beef broth (2 cups): This is what cooks your pasta right in the pot, so use something you'd actually taste on its own.
- Taco seasoning (2 tbsp): Homemade is lovely if you have time, but store-bought does the job beautifully.
Instructions
- Brown the beef:
- Heat your skillet over medium-high heat and add the ground beef, breaking it apart as it cooks. You're looking for that deep golden-brown color, not pale and gray—this takes about five minutes. If there's a pool of grease sitting on top when you're done, drain most of it off.
- Build your flavor base:
- Toss in the chopped onion and let it soften for a couple minutes until it's translucent at the edges. Add the garlic and stir constantly for thirty seconds—you want to wake up that smell but not let it burn.
- Season generously:
- Sprinkle the taco seasoning, salt, and pepper over everything and stir until the beef is completely coated. This is where the magic starts to happen.
- Add the vegetables and pasta:
- Pour in the corn, black beans, tomatoes with their juice, the dry pasta, and the broth. Stir everything together so nothing sticks to the bottom of the pan.
- Simmer until tender:
- Bring it to a gentle boil, then turn the heat down to low and cover the pot. Let it bubble away for twelve to fifteen minutes, stirring now and then, until the pasta is soft and most of the liquid has been absorbed into it.
- Melt the cheese in:
- Take it off the heat and scatter both cheeses over the top. Cover the pot and wait two to three minutes—the residual heat will melt them into a creamy sauce. Stir gently until everything is combined and glossy.
- Serve with joy:
- Spoon it into bowls and let people pile on whatever toppings they want—cilantro, green onions, sour cream, hot sauce, whatever calls to them.
Save There was a morning when I made a batch of this the night before and reheated it for lunch, and I was surprised to find it was even better—the flavors had gotten to know each other overnight, and it tasted less like a quick weeknight fix and more like something I'd simmered all day. That's when I realized this dish has a life beyond its first serving.
Why This Works as a One-Pot Wonder
Cooking the pasta directly in the broth instead of in a separate pot of water means it soaks up all that seasoned, meaty liquid as it softens. There's no bland, starchy pasta here—every piece is flavored from the inside out. The canned tomatoes add acidity that brightens everything, the beans and corn contribute texture and slight sweetness, and the cheese at the end ties it all together into something that tastes way more intentional than it actually is.
Make It Your Own
This recipe is honestly just a starting point. I've made it with ground turkey when I wanted something lighter, thrown in diced jalapeños for heat, swapped the cheddar for pepper jack, added bell peppers, used kidney beans instead of black beans, even stirred in some salsa at the end for extra flavor. The structure stays the same—meat, aromatics, seasoning, vegetables, pasta, broth, cheese—but the details are yours to play with.
The Toppings Make the Meal
What makes this dish feel special isn't really the cooking—it's what happens when people get to customize their bowl. Sour cream cools things down if someone added too much heat, cilantro adds brightness and freshness, green onions give a sharp bite, and a crack of black pepper adds sophistication. I've learned that the best meals are the ones where people feel like they had a say in what they're eating.
- Let people top their own bowls so everyone gets exactly what they want.
- Keep extra cheese on hand for those who want it extra creamy and rich.
- If you're serving this to a crowd, have hot sauce nearby because someone always wants it spicier.
Save This is the kind of recipe that reminds me why I love cooking—it's fast, it feeds people, and it tastes like you put in way more effort than you actually did. Make it tonight.
Recipe FAQs
- → Can I use different pasta shapes?
Yes, short pastas like penne, shells, or rotini work best as they hold the sauce well.
- → How can I make it spicier?
Add diced jalapeños or swap cheddar cheese for pepper jack to increase the heat.
- → Is it possible to substitute the beef?
You can replace ground beef with ground turkey or chicken for a lighter version.
- → Can this dish be made gluten-free?
Using gluten-free pasta allows this dish to accommodate gluten-free diets without altering flavor.
- → What toppings complement this dish?
Fresh cilantro, sliced green onions, and a dollop of sour cream enhance the flavors beautifully.