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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.

Ingredients

Scale

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

Find it online: https://flavorsbymaya.com/cheesy-taco-pasta-recipe/