Cheesy Taco Pasta Dish (Printable)

A hearty Tex-Mex dish blending pasta, seasoned beef, and a creamy cheese sauce for family meals.

# Ingredient List:

→ 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
13 - 1/4 tsp black pepper

→ Optional Toppings

14 - Chopped fresh cilantro
15 - Sliced green onions
16 - Sour cream

# How to Make:

01 - Heat a large, deep skillet or Dutch oven over medium-high heat. Add ground beef and cook until browned, breaking apart with a spoon, about 5 minutes. Drain excess fat if needed.
02 - Add the finely chopped onion and cook for 2 to 3 minutes until softened. Stir in minced garlic and cook for 30 seconds until fragrant.
03 - Sprinkle taco seasoning, salt, and black pepper over the beef mixture. Stir thoroughly to coat all ingredients evenly.
04 - Add canned corn, black beans, diced tomatoes with their juices, uncooked pasta, and broth to the skillet. Stir to combine all components.
05 - Bring mixture to a gentle boil, then reduce heat to low. Cover and simmer for 12 to 15 minutes, stirring occasionally, until the pasta is cooked through and most liquid is absorbed.
06 - Remove skillet from heat. Sprinkle shredded cheddar and Monterey Jack cheeses over the hot pasta. Cover and allow to rest for 2 to 3 minutes until cheeses melt.
07 - Gently stir melted cheese into the pasta for even distribution. Serve immediately, topped with optional cilantro, green onions, and sour cream if desired.

# Expert Tips:

01 -
  • Everything cooks in one pot, so cleanup is almost as fast as dinner itself.
  • The cheese melts right into all those little pasta shapes, making every bite taste like comfort.
  • It's flexible enough to throw in whatever vegetables you have lurking in the fridge.
02 -
  • Don't skip draining the canned vegetables; extra liquid will make the dish soupy instead of saucy.
  • Stir occasionally while it simmers so the pasta cooks evenly and nothing sticks to the bottom.
  • The cheese melts best if you remove the pot from heat first—direct heat can make it separate and greasy.
03 -
  • Mince your garlic fresh instead of using the jarred stuff—it makes a noticeable difference in how bright and alive the dish tastes.
  • If your pasta is still crunchy when most of the liquid is gone, add a splash more broth and keep simmering; it'll come together.
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