Go Back

One Pot Cheesy Taco Pasta

A comforting and flavorful pasta dish that combines cheesy goodness with zesty taco spices, all cooked in one pot for minimal cleanup.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 12 ounces pasta (penne or rotini) These shapes capture the cheesy sauce beautifully.
  • 1 pound ground beef or turkey Swap for chicken or a plant-based meat alternative for a healthier option.
  • 1 packet taco seasoning Store-bought for quickness, but homemade gives even more flavor.
  • 15 ounces canned diced tomatoes Use with green chilies for an extra kick.
  • 2 cups beef broth Chicken broth works too; vegetable broth for a vegetarian version.
  • 1 cup shredded cheese Cheddar for melty goodness, or a Mexican blend for a kick.
  • 1 cup black beans Drained and rinsed for an extra protein boost.
  • 1 cup corn Frozen or canned, for sweetness and texture.
  • 1 tablespoon olive oil For sautéing.
  • Salt and pepper to taste Always season according to your preference.
  • Fresh cilantro and lime wedges for garnish Totally optional but adds freshness and brightness.

Method
 

Cooking Instructions
  1. In a large pot or Dutch oven, heat olive oil over medium heat. Add the ground beef or turkey and cook until browned, about 5-7 minutes. Don’t forget to break it apart with a spatula!
  2. Once the meat is browned, sprinkle in the taco seasoning and stir for a minute to toast the spices.
  3. Pour in the diced tomatoes (with juice), beef broth, and pasta. Mix well, ensuring all the pasta is submerged in the liquid.
  4. Bring the mixture to a gentle boil, then reduce heat to medium-low. Cover the pot and let it simmer for about 10-12 minutes, stirring occasionally.
  5. Remove the pot from heat and stir in the black beans and corn. Add the cheese gradually, allowing it to melt and create a creamy, cheesy sauce.
  6. Serve warm, garnished with fresh cilantro and lime wedges.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days or frozen for up to 2 months. When reheating, add a splash of broth or water to maintain creaminess.