Cheesy Taco Pasta Recipe

Introduction

Cheesy Taco Pasta is a comforting, flavorful dish that combines the zest of taco seasoning with creamy melted cheese and tender pasta. It’s a perfect weeknight meal that brings together all your favorite taco ingredients in one pot.

Ingredients

• 2 tbsp. neutral oil
• 1 medium yellow onion, finely chopped
• 1 lb. ground beef
• 2 garlic cloves, finely chopped
• 1 (1-oz.) packet taco seasoning
• Kosher salt
• 1 (15-oz.) can black beans, drained
• Freshly ground black pepper
• 4 cups low-sodium chicken stock
• 1 (14.5-oz.) can diced tomatoes
• 1 (4-oz.) can green chiles
• 16 oz. pasta shells or similar small pasta
• 1 cup shredded Mexican 4-cheese blend
• 1 cup shredded Monterey Jack cheese
• Sour cream, thinly sliced scallions, pickled jalapeños, and cilantro leaves with tender stems, for serving

Instructions

1. Step 1: In a large pot over medium heat, heat the oil. Add the chopped onion and cook, stirring occasionally, until softened, about 7 minutes.
2. Step 2: Increase heat to medium-high and add the ground beef and garlic. Cook, breaking up the meat with a wooden spoon, until browned, about 4 to 6 minutes.
3. Step 3: Reduce heat to medium. Stir in the taco seasoning and season with salt. Cook, stirring, until fragrant, about 2 minutes.
4. Step 4: Add the black beans and stir to combine. Season with salt and pepper. Stir in the chicken stock, diced tomatoes, and green chiles. Bring to a simmer.
5. Step 5: Add the pasta to the pot. Cover and continue to simmer, stirring occasionally and adding up to 1 cup water if the pasta seems too dry, until the pasta is al dente, about 15 to 20 minutes.
6. Step 6: Remove the pot from heat. Stir in the shredded Mexican 4-cheese blend and Monterey Jack cheese until melted. Adjust seasoning with salt and pepper if needed.
7. Step 7: Divide the cheesy taco pasta among bowls. Top with sour cream, scallions, pickled jalapeños, and cilantro leaves before serving.

Tips & Variations

• For a vegetarian version, substitute the ground beef with extra beans or textured vegetable protein.
• Add a diced bell pepper or corn for extra color and sweetness.
• Use your favorite small pasta shapes like macaroni, elbows, or penne if shells are unavailable.
• Adjust the spice level by adding more jalapeños or a dash of hot sauce.

Storage

Store leftover cheesy taco pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat or in the microwave, adding a splash of broth or water to loosen the sauce if it has thickened.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe ahead of time?

Yes, you can prepare this dish a day in advance and refrigerate it. Reheat with a little added liquid to restore its creamy texture before serving.

What can I use instead of ground beef?

You can swap ground beef with ground turkey, chicken, or a plant-based meat alternative to suit your preferences or dietary needs.

Cheesy Taco Pasta Recipe

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4.8 from 121 reviews

Cheesy Taco Pasta is a flavorful and hearty one-pot meal combining seasoned ground beef, black beans, diced tomatoes, and tender pasta shells simmered in a spiced broth and topped with a melty Mexican cheese blend. It’s perfect for a quick, comforting dinner with a Tex-Mex twist, garnished with sour cream, scallions, pickled jalapeños, and fresh cilantro for an extra burst of flavor.

• Author: Clara
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Tex-Mex

Ingredients

Scale 1x2x3x

Base Ingredients

• 2 tbsp. neutral oil
• 1 medium yellow onion, finely chopped
• 1 lb. ground beef
• 2 garlic cloves, finely chopped

Seasoning and Beans

• 1 (1-oz.) packet taco seasoning
• Kosher salt, to taste
• 1 (15-oz.) can black beans, drained
• Freshly ground black pepper, to taste

Liquids and Vegetables

• 4 c. low-sodium chicken stock
• 1 (14.5-oz.) can diced tomatoes
• 1 (4-oz.) can green chiles

Pasta and Cheese

• 16 oz. pasta shells or similar small pasta
• 1 c. shredded Mexican 4-cheese blend
• 1 c. shredded Monterey Jack cheese

Garnishes

• Sour cream
• Thinly sliced scallions
• Pickled jalapeños
• Cilantro leaves with tender stems

Instructions

1. Sauté the onion: Heat oil in a large pot over medium heat. Add the finely chopped onion and cook, stirring occasionally, until softened and translucent, about 7 minutes.
2. Brown the beef and garlic: Increase heat to medium-high and add the ground beef and garlic to the pot. Cook, breaking up the meat with a wooden spoon, until fully browned, approximately 4 to 6 minutes.
3. Add taco seasoning: Reduce heat to medium. Stir in the taco seasoning and season lightly with kosher salt. Cook, stirring continuously, until fragrant, about 2 minutes.
4. Combine beans and liquids: Add the drained black beans to the meat mixture and stir to combine. Season with salt and black pepper. Then add the chicken stock, diced tomatoes with their juice, and green chiles. Stir everything together and bring the mixture to a simmer.
5. Cook the pasta: Once simmering, add the pasta shells to the pot. Cover and let it simmer gently, stirring occasionally to prevent sticking and adding up to 1 cup of water if the mixture becomes too dry. Cook until the pasta is al dente, about 15 to 20 minutes.
6. Melt the cheese: Remove the pot from heat. Stir in the shredded Mexican 4-cheese blend and Monterey Jack cheese until fully melted and combined. Taste and season with additional salt and pepper if needed.
7. Serve and garnish: Spoon the cheesy taco pasta into bowls. Top each serving with a dollop of sour cream, sliced scallions, pickled jalapeños, and fresh cilantro leaves with tender stems to enhance the flavors and add freshness.

Notes

• Use low-sodium chicken stock to control the saltiness of the dish.
• If you prefer a vegetarian option, substitute ground beef with plant-based meat or extra beans.
• Pasta shells work best because their shape holds the sauce well, but other small pasta shapes like elbow macaroni or small rigatoni can be used.
• Adjust the spice level by adding more or fewer jalapeños or by using mild or hot taco seasoning.
• For a creamier texture, add a splash of milk or cream along with the cheese.
• The dish is best served immediately but can be stored in the refrigerator in an airtight container for up to 3 days.

Keywords: cheesy taco pasta, taco pasta, one pot pasta, Tex-Mex pasta, ground beef pasta, easy dinner, weeknight meal