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.