Cheesy Taco Pasta (Print Version)

Tender pasta simmered with seasoned beef, cheddar cheese, and Tex-Mex flavors for a comforting dish.

# What You'll Need:

→ Meat & Protein

01 - 1 lb ground beef
02 - 1 cup shredded sharp 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 tablespoons taco seasoning
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper

→ Optional Toppings

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

# Steps to Follow:

01 - Heat a large skillet or Dutch oven over medium-high heat. Add ground beef and cook, breaking up with a spoon, until browned, about 5 minutes. Drain excess fat if necessary.
02 - Add finely chopped onion to the beef and cook for 2–3 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 thoroughly to coat evenly.
04 - Stir in drained corn, rinsed black beans, diced tomatoes with their juices, pasta, and broth until well combined.
05 - Bring the mixture to a gentle boil. Reduce heat to low, cover the pan, and simmer for 12 to 15 minutes, stirring occasionally, until pasta is tender and most liquid is absorbed.
06 - Remove from heat. Sprinkle shredded cheddar and Monterey Jack cheeses evenly over the pasta. Cover and let sit for 2 to 3 minutes until the cheese melts.
07 - Gently stir melted cheese into the pasta. Serve hot topped with chopped cilantro, sliced green onions, and a dollop of sour cream if desired.

# Additional Tips::

01 -
  • Everything cooks in one pot, which means less cleanup and more time doing literally anything else.
  • The cheese melts right into the warm pasta, creating this creamy, comforting sauce without any cream or complicated steps.
  • It tastes like you spent way more time cooking than you actually did.
02 -
  • Don't use all the cheese at once—sprinkle it after the heat is off, because cheese added directly to boiling liquid can separate and become greasy instead of creamy.
  • If your pasta looks too soupy after simmering, don't panic; the cheese will help bind everything together, and it thickens as it sits.
03 -
  • Toast your taco seasoning in the pan with the beef for 30 seconds before adding the liquid—it deepens the flavor in a way that feels almost magical.
  • Don't skip the step where you let the cheese sit for a few minutes before stirring—it creates a silkier, creamier sauce than if you stir immediately.
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