Cheesy Taco Pasta Recipe

Introduction

Cheesy Taco Pasta is a flavorful and comforting dish that combines the zest of taco seasoning with creamy melted cheese and tender pasta. It’s a quick and satisfying meal perfect for busy weeknights when you want something both easy and delicious.

Ingredients

• 2 tbsp. neutral oil
• 1 medium yellow onion, finely chopped
• 1 lb. ground beef
• 2 garlic cloves, finely chopped
• 1 (1-oz.) packet taco seasoning
• Kosher salt
• 1 (15-oz.) can black beans, drained
• Freshly ground black pepper
• 4 c. low-sodium chicken stock
• 1 (14.5-oz.) can diced tomatoes
• 1 (4-oz.) can green chiles
• 16 oz. pasta shells or similar small pasta
• 1 c. shredded Mexican 4-cheese blend
• 1 c. shredded Monterey Jack cheese
• Sour cream, thinly sliced scallions, pickled jalapeños, and cilantro leaves with tender stems, for serving

Instructions

1. Step 1: In a large pot over medium heat, heat the oil. Add the chopped onion and cook, stirring occasionally, until softened, about 7 minutes.
2. Step 2: Increase heat to medium-high and add the ground beef and garlic. Cook, breaking up the meat with a wooden spoon, until browned, 4 to 6 minutes.
3. Step 3: Reduce heat to medium. Stir in the taco seasoning and salt. Cook, stirring, until fragrant, about 2 minutes.
4. Step 4: Add the black beans and mix to combine. Season with salt and pepper. Pour in the chicken stock, diced tomatoes, and green chiles. Stir to combine and bring to a simmer.
5. Step 5: Add the pasta, cover, and continue to simmer, stirring occasionally. Add up to 1 cup water if the pasta seems too dry. Cook until the pasta is al dente, about 15 to 20 minutes.
6. Step 6: Remove the pot from heat. Stir in the Mexican 4-cheese blend and Monterey Jack cheese until melted. Taste and season with additional salt and pepper if needed.
7. Step 7: Divide the pasta among bowls. Top with sour cream, scallions, pickled jalapeños, and cilantro before serving.

Tips & Variations

• For a vegetarian version, substitute ground beef with extra black beans or cooked lentils.
• Swap chicken stock for vegetable stock to make the dish fully vegetarian.
• Add a pinch of smoked paprika or cayenne for extra smoky heat.
• Use your favorite small pasta shapes like elbow macaroni or mini penne if shells aren’t available.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat, adding a splash of broth or water to loosen the sauce if it has thickened.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe gluten-free?

Yes, simply use gluten-free pasta instead of regular pasta and ensure that your taco seasoning does not contain gluten.

Can I prepare this dish in advance?

You can prepare the base with beef and sauce ahead of time but it’s best to add and cook the pasta just before serving to maintain its texture and avoid mushiness.

Cheesy Taco Pasta Recipe

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5 from 110 reviews

Cheesy Taco Pasta is a hearty and flavorful one-pot dish combining seasoned ground beef, black beans, tender pasta shells, and a blend of melted Mexican cheeses. This comforting meal brings together the bold flavors of taco seasoning with creamy, cheesy goodness, making it perfect for a busy weeknight dinner or casual gathering. Topped with fresh scallions, pickled jalapeños, cilantro, and sour cream, this dish offers a Mexican-inspired twist on classic cheesy pasta.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Mexican-American

Ingredients

Scale 1x2x3x

Protein & Vegetables

• 2 tbsp. neutral oil
• 1 medium yellow onion, finely chopped
• 1 lb. ground beef
• 2 garlic cloves, finely chopped
• 1 (15-oz.) can black beans, drained
• 1 (14.5-oz.) can diced tomatoes
• 1 (4-oz.) can green chiles

Seasonings & Liquids

• 1 (1-oz.) packet taco seasoning
• Kosher salt
• Freshly ground black pepper
• 4 cups low-sodium chicken stock

Pasta & Cheese

• 16 oz. pasta shells or similar small pasta
• 1 cup shredded Mexican 4-cheese blend
• 1 cup shredded Monterey Jack cheese

Toppings

• Sour cream
• Thinly sliced scallions
• Pickled jalapeños
• Cilantro leaves with tender stems

Instructions

1. Cook Aromatics: In a large pot over medium heat, heat the neutral oil. Add the finely chopped onion and cook, stirring occasionally, until softened and translucent, about 7 minutes.
2. Brown Beef and Garlic: Increase heat to medium-high and add the ground beef along with the chopped garlic. Cook, breaking up the meat with a wooden spoon, until the beef is thoroughly browned, approximately 4 to 6 minutes.
3. Add Taco Seasoning: Reduce heat to medium and stir in the taco seasoning packet. Season with kosher salt to taste and cook, stirring constantly, until the seasoning is fragrant, about 2 minutes.
4. Combine Beans and Liquids: Add the drained black beans to the pot and stir to combine. Season with additional salt and freshly ground black pepper as desired. Pour in the low-sodium chicken stock, diced tomatoes, and green chiles. Stir well and bring the mixture to a gentle simmer.
5. Cook Pasta: Once simmering, add the pasta shells to the pot and cover. Continue to simmer gently, stirring occasionally to prevent sticking. If the mixture appears too dry, add up to 1 cup of water. Cook the pasta until al dente, about 15 to 20 minutes.
6. Add Cheese and Season: Remove the pot from heat. Stir in the shredded Mexican 4-cheese blend and Monterey Jack cheese until melted and creamy. Taste and adjust seasoning with salt and freshly ground black pepper if necessary.
7. Serve with Toppings: Divide the cheesy taco pasta among bowls. Top each serving with a dollop of sour cream, thinly sliced scallions, pickled jalapeños, and fresh cilantro leaves with tender stems for added freshness and flavor.

Notes

• Use small pasta shapes like shells or elbows to ensure even cooking and hold the sauce well.
• If you prefer, ground turkey or chicken can be substituted for ground beef for a leaner protein option.
• To make it vegetarian, omit the beef and substitute vegetable broth for chicken stock and add extra beans or vegetables.
• If taco seasoning packets are not available, mix chili powder, cumin, paprika, garlic powder, and onion powder as homemade seasoning.
• Additional water may be needed depending on the pasta type and how much liquid it absorbs; add gradually to maintain a creamy consistency.
• Leftovers store well in the refrigerator for up to 3 days; reheat gently with a splash of broth or water to restore creaminess.

Keywords: cheesy taco pasta, one pot pasta, taco pasta recipe, ground beef pasta, Mexican pasta dish, cheesy dinner, quick pasta recipe