I’ve served taco pasta so many times my family asks for it weekly. This one-pot dinner brings together seasoned beef, tender shells, black beans, and a creamy cheese sauce in about 30 minutes. It’s served hot in deep bowls.
I know how it feels when kids turn up their noses or dishes pile up. I once let it dry out (oops), so I’ve tried ground turkey to keep it lean (and still creamy) and use just one pot.
This recipe works because everything cooks in one pot so the tender pasta soaks up that cheesy sauce without drying out. After smelling the spices for 20 minutes and a quick 10-minute rest, you sit down beaming at a hot, creamy dinner.
If you need another quick pasta with a bit of heat, check out my Spicy Chicken Penne Arrabbiata for an easy skillet meal.
Why You Will Love This Recipe
- Rich, cheesy sauce I fold in four ounces of shredded cheddar off the heat, creating a smooth coating that sticks to every pasta shape.
- Bold taco flavor I whisk in two tablespoons of seasoning as soon as the beef browns, so the chili and cumin notes really shine through the sauce.
- Crunchy and tender combo Soft pasta shells pair with plump black beans and sweet corn, giving a contrast I look forward to in every spoonful.
- Quick weeknight win From browning a pound of beef to dinner-ready in about 20 minutes, I can serve this straight from stovetop to plates in no time.
Ingredient Notes
- Olive oil: pick a good-quality oil to sauté onion and beef; heats evenly and adds richness.
- Onion: use a medium yellow onion, diced into 1 cup; brings subtle sweetness and cooks quickly.
- Ground beef: use one pound of beef; brown in oil, break up, and drain excess fat for a leaner finish.
- Pasta: measure 8 ounces of medium shells, elbows, or rotini; these shapes hold sauce well and cook evenly one-pot.
- Diced tomatoes: use one 15-ounce can (undrained); fire-roasted or Rotel versions add extra kick if you like bolder flavor.
- Cheddar cheese: shred four ounces (about 1 cup) of sharp or mild; stir into pasta off heat for a creamy finish.
Find the printable recipe with measurements below.
Keep scrolling to the recipe card below for the full printable recipe!
Recipe Tips
- If you prefer a mild taco taste, use 2 tablespoons of taco seasoning when cooking it with beef and up to 4 tablespoons for a bolder flavor.
- If you use low-sodium broth and beans, taste the pasta at the end of simmering and add salt to adjust seasoning as needed.
- If you want pasta that holds sauce well, choose shells, elbows, or rotini so they cook evenly in one pot and capture more sauce.
- If you prefer extra cheese, stir in 8 ounces of cheddar during the final melt instead of the listed 4 ounces.
- If the pasta dries out when reheating, add a splash of chicken broth before warming to restore creamy texture.
Serving Suggestions
- Arrange spinach lasagna squares beside taco pasta. Offer chopped scallions and lime wedges on a board.
- Set bowls of lasagna soup beside taco pasta. Place tortilla chips on a board and pass chopped cilantro separately.
- Serve dishes of pesto pasta next to taco pasta. Offer lemon wedges and grated parmesan in separate bowls.
Storage Guidelines
- Refrigerator: place cooled pasta in an airtight container and store at 40°F for up to 5 days
- Freezer: pack cooled pasta into a freezer-safe container or bag and freeze at 0°F for up to 3 months thaw in fridge overnight
- Thawing: transfer frozen pasta to refrigerator at 40°F and thaw overnight before reheating
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Easy Taco Pasta
Creamy taco pasta is a one-pot, taco-seasoned Mexican pasta with juicy beef, tender pasta, beans, and cheesy sauce. Easy and perfect for busy family dinners.
Equipment
- 3.5-quart saucepan
- Chef’s knife
- Cutting board
- stirring utensil
- can opener
- airtight storage container
Ingredients
- 1 tbsp Olive Oil or preferred oil
- 1 medium Onion diced (about 1 cup)
- 1 pound Ground Beef
- 2 tbsp Taco Seasoning or a 1-ounce packet
- 8 ounces Uncooked Pasta such as medium shells, macaroni, or rotini
- 1 15-ounce can Diced Tomatoes don’t drain
- 1 15-ounce can Black Beans drained and rinsed
- 1 cup Corn fresh or frozen
- 2 cups Chicken Broth
- 4 ounces Cheddar Cheese shredded (1 cup)
- 1 teaspoon Salt or more to taste
- ½ teaspoon Black Pepper
Instructions
- Preheat a 3.5-quart saucepan over medium-high heat until it feels hot to the touch, giving your ingredients a consistent cooking surface.
- Add the olive oil and let it shimmer—those tiny ripples mean it’s ready for the next step.
- Add the onion and ground beef, breaking the meat apart as it cooks; continue stirring until the beef loses its pink color and the onion softens.
- Tilt the pan and spoon out any pooled grease, leaving behind enough to carry flavor without weighing down the dish.
- Sprinkle in the taco seasoning and cook for 2–3 minutes until you can smell its spices coating the meat.
- Pour in a splash of chicken broth and scrape the bottom to lift any browned bits, adding deeper flavor.
- Stir in the uncooked pasta, diced tomatoes (with juices), black beans, corn, and remaining chicken broth; press the pasta just below the surface.
- Bring to a boil, then lower the heat to a gentle simmer and cook for 8–12 minutes, stirring occasionally; add small splashes of broth if it looks dry.
- Remove from heat and stir in the cheddar cheese until it’s fully melted and creamy, adding a dash of broth if you want a looser sauce.
- Taste and add salt and pepper to your liking, then ladle into bowls and top with your favorite garnishes.
Notes
- If you prefer a mild taco taste, use 2 tablespoons of taco seasoning when cooking it with beef and up to 4 tablespoons for a bolder flavor.
- If you use low-sodium broth and beans, taste the pasta at the end of simmering and add salt to adjust seasoning as needed.
- If you want pasta that holds sauce well, choose shells, elbows, or rotini so they cook evenly in one pot and capture more sauce.
- If you prefer extra cheese, stir in 8 ounces of cheddar during the final melt instead of the listed 4 ounces.
- If the pasta dries out when reheating, add a splash of chicken broth before warming to restore creamy texture.
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