Description
A comforting one-pan meal that blends the bold flavors of taco night with the creamy goodness of cheesy pasta. This quick and satisfying dish is perfect for busy weeknights, offering a hearty dinner with minimal cleanup and maximum flavor. Every spoonful is packed with seasoned beef, tender pasta, and melted cheese for the ultimate comfort food experience.
Ingredients
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1 pound ground beef
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1 small onion, finely chopped
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2 cloves garlic, minced
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1 packet taco seasoning (or 2 tablespoons homemade taco seasoning)
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2 cups low-sodium beef broth
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1 can (14.5 ounces) diced tomatoes, undrained
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1 can (8 ounces) tomato sauce
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2 cups uncooked small pasta shells (or elbow macaroni)
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1 cup corn kernels (fresh, frozen, or canned)
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1 cup black beans, drained and rinsed
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1 ½ cups shredded cheddar cheese
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½ cup shredded Monterey Jack cheese
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½ cup sour cream (optional, for creaminess)
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1 tablespoon olive oil
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Salt and pepper, to taste
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Fresh cilantro or green onions, for garnish
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Heat olive oil in a large skillet or deep pan over medium heat. Add ground beef and cook until browned, breaking it apart with a spoon as it cooks. Drain any excess fat.
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Add the chopped onion and minced garlic to the beef. Cook for 2–3 minutes, stirring occasionally, until the onion becomes translucent.
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Sprinkle the taco seasoning over the mixture and stir to coat the beef evenly. Let it cook for 30 seconds to release the flavors.
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Pour in beef broth, diced tomatoes, and tomato sauce. Stir to combine. Bring the mixture to a simmer.
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Add the uncooked pasta and stir well to ensure all the pasta is submerged in the liquid.
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Cover and simmer over medium-low heat for 12–15 minutes, stirring occasionally, until the pasta is tender and most of the liquid has been absorbed.
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Stir in corn and black beans. Continue cooking uncovered for 3–4 minutes until heated through.
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Remove from heat and stir in cheddar and Monterey Jack cheese until melted and creamy.
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Mix in sour cream if desired for extra creaminess.
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Garnish with chopped cilantro or green onions before serving warm.
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Instructions
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Heat olive oil in a large skillet or deep pan over medium heat. Add ground beef and cook until browned, breaking it apart with a spoon as it cooks. Drain any excess fat.
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Add the chopped onion and minced garlic to the beef. Cook for 2–3 minutes, stirring occasionally, until the onion becomes translucent.
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Sprinkle the taco seasoning over the mixture and stir to coat the beef evenly. Let it cook for 30 seconds to release the flavors.
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Pour in beef broth, diced tomatoes, and tomato sauce. Stir to combine. Bring the mixture to a simmer.
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Add the uncooked pasta and stir well to ensure all the pasta is submerged in the liquid.
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Cover and simmer over medium-low heat for 12–15 minutes, stirring occasionally, until the pasta is tender and most of the liquid has been absorbed.
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Stir in corn and black beans. Continue cooking uncovered for 3–4 minutes until heated through.
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Remove from heat and stir in cheddar and Monterey Jack cheese until melted and creamy.
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Mix in sour cream if desired for extra creaminess.
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Garnish with chopped cilantro or green onions before serving warm.
Notes
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You can substitute ground beef with ground turkey or chicken for a lighter version.
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Use whole wheat or chickpea pasta for added nutrition.
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Add diced bell peppers, zucchini, or spinach to include extra veggies.
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For spicier flavor, add a pinch of cayenne pepper or sliced jalapeños.
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Leftovers can be refrigerated for up to 3 days and reheated with a splash of broth or milk to keep it creamy.
- Prep Time: 10 minutes
- Cook Time: 25 minutes