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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.

Ingredients

Scale

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

Find it online: https://kitchenbyclara.com/cheesy-taco-pasta-recipe/