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Easy One-Pot Cheesy Taco Pasta Recipe for Busy Weeknights

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This Easy One-Pot Cheesy Taco Pasta is a quick, 30-minute weeknight dinner that combines seasoned ground beef, tender pasta, and melty cheese in a creamy, flavorful sauce. It’s a one-pot wonder that requires minimal cleanup and is perfect for busy families.

Ingredients

Scale
  • 1 lb ground beef (or ground turkey for a leaner option)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 packet (1 oz) taco seasoning (or 3 tablespoons homemade)
  • 1 can (15 oz) diced tomatoes with green chiles (like Rotel), undrained
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup frozen corn kernels
  • 4 cups low-sodium beef broth
  • 8 oz (about 2 ½ cups) dried short pasta (like rotini, cavatappi, or elbow macaroni)
  • 1 ½ cups shredded Mexican blend cheese (or cheddar, Monterey Jack, or Colby Jack)
  • ½ cup heavy cream (or full-fat canned coconut milk for dairy-free)
  • Salt and black pepper to taste
  • Optional toppings: fresh cilantro, diced avocado, sour cream, sliced jalapeños, or crushed tortilla chips

Instructions

  1. Brown the beef: Place your Dutch oven over medium-high heat. Add the ground beef and cook, breaking it apart with your wooden spoon, until it’s nicely browned and no longer pink — about 5-7 minutes. Leave about a tablespoon of fat in the pot for flavor.
  2. Sauté the aromatics: Reduce the heat to medium. Add the diced onion to the pot and cook for 3-4 minutes, until translucent and soft. Stir occasionally to scrape up any browned bits. Add the minced garlic and cook for another 30 seconds until fragrant.
  3. Add the seasonings and tomatoes: Sprinkle the taco seasoning over the beef and onion mixture. Stir well to coat. Cook for 1 minute to bloom the spices. Then, pour in the can of diced tomatoes with green chiles (undrained) and stir. Let it simmer for 2 minutes.
  4. Add the beans, corn, and broth: Stir in the drained black beans and frozen corn. Then, pour in the beef broth. Scrape the bottom of the pot again. Bring the mixture to a boil over high heat.
  5. Cook the pasta: Once boiling, add the dried pasta. Stir well to submerge all noodles. Reduce the heat to a steady simmer (medium-low) and cook, stirring occasionally, for about 10-12 minutes, or until the pasta is tender. The liquid will reduce significantly.
  6. Finish with cream and cheese: Remove the pot from the heat. Pour in the heavy cream and stir. Gradually add the shredded cheese, stirring constantly until fully melted and the sauce is smooth and creamy. Taste and adjust with salt and pepper if needed.
  7. Serve immediately: Ladle into bowls and top with your favorite garnishes — fresh cilantro, sour cream, diced avocado, or crushed tortilla chips.

Notes

If the pasta absorbs too much liquid before it’s fully cooked, add an extra ¼ cup of broth or water. If the mixture looks too soupy at the end, let it sit off the heat for a few minutes. For best melting, use block cheese shredded yourself rather than pre-shredded. This dish tastes even better the next day.

Nutrition

Keywords: one-pot pasta, cheesy taco pasta, easy weeknight dinner, ground beef pasta, taco pasta recipe, quick dinner, comfort food

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