Cheesy Taco Pasta

If tacos and pasta had a baby, this would be it.

This one-pot taco pasta is packed with flavor and perfect for busy weeknights. It’s got juicy ground beef, beans, corn, salsa, cheese, and tender pasta—all simmered together in one pot.

You get all your Tex-Mex cravings satisfied with just 30 minutes of cooking and minimal cleanup.

Taco Pasta

It’s cozy. It’s cheesy. And it feeds a crowd—6 servings of pure comfort food.

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Ingredients

• Ground beef – Lean beef (85% or 90%) works best so the dish isn’t too greasy. You can also use ground turkey, chicken, or a meatless option.
• Taco seasoning – I use 2 tablespoons for a balanced flavor, but you can go up to 4 tablespoons if you want more punch. Homemade or store-bought both work!
• Uncooked pasta – Short shapes like shells, rotini, or macaroni are perfect. They hold onto the sauce and cook quickly in one pot.
• Diced tomatoes – Adds tang and sauciness. I sometimes swap in chunky salsa for extra flavor and a little kick.
• Black beans – Drained and rinsed. These make it heartier and add fiber. Pinto or kidney beans are good subs.
• Corn – Frozen or fresh both work well. If using canned corn, make sure to drain it first.
• Chicken broth – Use low-sodium if possible to better control salt. Veggie broth works fine, too!
• Cheddar cheese – I like sharp cheddar for flavor, but you can mix in mozzarella or a Mexican blend if that’s what you have.
• Garlic powder – Easy pantry staple that adds depth without needing fresh garlic.
• Onion powder – Same as above. No chopping required, and it gives that cozy, homemade flavor.
• Worcestershire sauce – My not-so-secret flavor booster! Adds richness and umami that takes this from “pretty good” to “whoa.”
• Tomato paste – Just a tablespoon thickens the sauce and gives it that slow-simmered feel—even though we’re done in 30 minutes.

• To Store. Store in an airtight container for up to 5 days.
• To Freeze. Freeze for up to 3 months. Thaw in the fridge before reheating.
• To Reheat. Warm on the stove or in the microwave with a splash of broth or water to keep it creamy.