Save to Pinterest There's something about a weeknight when nothing in the fridge feels exciting, and you're staring at a box of pasta wondering if you can pull together something that tastes like it took actual effort. That's when I discovered this cheesy taco pasta—a dish that somehow bridges the gap between comfort food and something that feels a little special, all while cooking in one pot. My kids actually asked for seconds, which in my house is the highest compliment, and I realized I'd stumbled onto something I'd be making again and again.
I made this for a group of friends on a random Tuesday, and it disappeared so fast I barely got a photo. One of them asked for the recipe because apparently it hit that sweet spot of being both satisfying and easy enough to repeat at home—no fancy techniques, no ingredient list that requires a trip to three different stores, just real food that comes together quickly.
Ingredients
- Ground beef: One pound gives you enough protein to make this feel substantial without being heavy, and browning it properly builds the flavor foundation for everything else.
- Cheddar and Monterey Jack cheese: This combination is the magic—cheddar adds sharpness, Monterey Jack melts like a dream, and together they create a sauce that coats every piece of pasta.
- Short pasta: Penne, shells, or rotini all work beautifully because they trap the sauce and beans inside, so every bite has texture and flavor.
- Onion and garlic: These two build the aromatic base that makes the whole dish smell incredible while it's cooking.
- Corn and black beans: They add color, nutrition, and little pockets of flavor that make each spoonful interesting.
- Diced tomatoes: Use the canned kind with juices included—they add acidity and moisture, balancing all that cheese.
- Chicken or beef broth: This is what helps the pasta cook through while absorbing all the seasoning, so don't skip it or use water.
- Taco seasoning: Buy it or make your own by mixing cumin, chili powder, paprika, garlic powder, and a pinch of cayenne—it's the backbone of the Tex-Mex flavor.
Instructions
- Brown the beef:
- Heat your skillet over medium-high heat and cook the ground beef until it's no longer pink, breaking it up with a spoon as it cooks—this takes about 5 minutes and smells absolutely incredible. If there's a lot of grease pooling at the bottom, drain some of it off so the final dish isn't overly rich.
- Build the aromatic base:
- Add the chopped onion and let it soften for a couple minutes until it turns translucent, then stir in the garlic and cook just long enough to wake up its flavor—about 30 seconds is perfect. You'll smell the difference immediately.
- Season everything:
- Sprinkle the taco seasoning, salt, and pepper over the beef mixture and stir thoroughly so every piece gets coated.
- This is where the Tex-Mex character really starts to emerge.
- Add everything else:
- Pour in the corn, black beans, diced tomatoes with their juices, uncooked pasta, and broth, stirring until the pasta is mostly submerged. It will look like a lot of liquid, but the pasta will absorb it.
- Simmer until tender:
- Bring the whole thing to a gentle boil, then lower the heat and cover it, letting it simmer for 12–15 minutes while you stir occasionally. You're looking for the pasta to be tender and the liquid to mostly disappear, leaving behind a saucy, cohesive dish.
- Melt in the cheese:
- Turn off the heat, scatter both cheeses over the top, cover the skillet for 2–3 minutes, then gently stir until everything is creamy and cohesive. The residual heat melts the cheese perfectly without any risk of it scorching.
- Serve with toppings:
- Spoon it into bowls and add cilantro, green onions, and a dollop of sour cream if you want that extra coolness cutting through the richness.
Save to Pinterest The moment I realized this dish was a keeper was when my eight-year-old, who usually picks around anything that isn't chicken nuggets, cleaned his bowl and asked when we were making it again. That question taught me that sometimes the best family meals aren't the complicated ones—they're the ones that taste like care and come together without stress.
Tex-Mex Flavors That Work
The beauty of this dish is that it doesn't try to be authentic Mexican food, and it doesn't pretend to be—it's unapologetically Tex-Mex, which means it celebrates all the flavors we love from that cuisine without overthinking it. The taco seasoning and cheese do the heavy lifting, but the corn and black beans are what make it feel complete and balanced. Once you make it once, you'll start mentally tweaking it based on what you have at home.
When You Want to Change Things Up
This recipe is forgiving enough that you can swap ingredients without breaking it. Ground turkey or chicken works beautifully if you want something lighter, and the pasta still comes out creamy and delicious. I've experimented with adding diced jalapeños for heat, swapping regular cheddar for pepper jack cheese, and even throwing in a cup of diced bell peppers—all of it works because the foundation is so solid.
The Practical Side of Cooking This
One of the reasons this recipe makes it into my regular rotation is because it asks almost nothing of you—no special equipment beyond a large skillet, no technique that requires a culinary degree, no ingredients that are hard to track down. It's the kind of dinner you can start thinking about at 4 p.m. and have on the table by 5:30, which in real life is worth its weight in gold. The cleanup is minimal since everything cooks in one pot, and the flavors actually improve slightly if you have leftovers.
- Keep the heat at a gentle boil rather than a rolling one so the pasta cooks evenly and the liquid doesn't evaporate too quickly.
- Stir occasionally as it simmers so nothing sticks to the bottom or burns.
- If you're serving a crowd, double the recipe and use a larger pot—it scales beautifully.
Save to Pinterest This dish reminds me that some of the best meals are the ones that don't make you feel like you're cooking at all—they just come together, taste wonderful, and bring people to the table without fuss. That's the whole point.
Common Recipe Questions
- → What types of pasta work best for this dish?
Short pasta shapes like penne, shells, or rotini hold the sauce well and cook evenly in one pot.
- → Can I make this dish spicier?
Yes, adding diced jalapeños or using pepper jack cheese adds a nice spicy kick.
- → Are substitutions for ground beef possible?
Ground turkey or chicken can be used for a lighter protein alternative without sacrificing flavor.
- → How do I avoid the pasta becoming mushy?
Simmer gently and stir occasionally until pasta is tender but still firm to the bite, avoiding overcooking.
- → What garnishes complement this dish?
Fresh cilantro, sliced green onions, and a dollop of sour cream enhance flavor and add freshness.