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Cheesy Beef Taco Pasta Recipe

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4 from 69 reviews

A hearty and flavorful Cheesy Beef Taco Pasta combining ground beef, taco-seasoned tomato sauce, black beans, corn, and elbow macaroni, all cooked together in one pot and finished with melted Colby Jack and Sharp Cheddar cheese. Perfect for a comforting weeknight dinner that serves the whole family.

  • Total Time: 40 minutes
  • Yield: 8 servings

Ingredients

Meat and Vegetables

  • 1 tbsp Olive Oil
  • 1 ½ lbs Ground Beef
  • 1 large Yellow Onion, diced
  • 2-3 cloves Garlic, minced

Canned Goods

  • 1 (10oz) can Diced Tomatoes with Green Chilies (Rotel), undrained
  • 1 (15oz) can Tomato Sauce
  • 1 (15oz) can Black Beans, rinsed & drained
  • 1 (15oz) can Sweet Corn, drained

Liquids

  • 4 cups Beef Broth
  • 1 cup Water

Pasta

  • 12 oz Elbow Macaroni (or small pasta)

Spices and Seasonings

  • 1 (1.25oz) packet Taco Seasoning
  • 1 tsp Ground Cumin
  • ½ tsp Chili Powder
  • ½ tsp Smoked Paprika
  • ¼ tsp Cayenne Pepper (optional)
  • Salt & Freshly Ground Black Pepper, to taste

Cheeses

  • 1 ½ cups Shredded Colby Jack Cheese
  • ½ cup Shredded Sharp Cheddar Cheese

Instructions

  1. Prepare Ingredients: Gather all ingredients, dice the onion, mince the garlic, rinse and drain the black beans, and drain the sweet corn. Shred the Colby Jack and Sharp Cheddar cheeses so they are ready to use.
  2. Brown the Ground Beef: In a large Dutch oven or deep skillet over medium-high heat, heat the olive oil and add the ground beef. Cook until browned, breaking it up with a spoon. Drain excess fat, leaving a small amount in the pan to enhance flavor.
  3. Sauté Onion and Garlic: Reduce the heat to medium and add the diced onion to the pan. Cook for 5-7 minutes until softened and translucent. Add the minced garlic and cook for an additional minute until fragrant.
  4. Add Tomato Base and Spices: Stir in the diced tomatoes with green chilies (undrained), tomato sauce, taco seasoning, ground cumin, chili powder, smoked paprika, and optional cayenne pepper. Mix thoroughly and let it simmer for 2-3 minutes to blend the flavors.
  5. Add Beans, Corn, and Liquids: Add the rinsed black beans, drained sweet corn, beef broth, and water to the pot. Bring the mixture to a gentle boil to prepare for cooking the pasta.
  6. Cook Pasta: Add the elbow macaroni to the boiling mixture. Stir well, then reduce the heat to medium-low. Cover and simmer for 10-12 minutes, stirring every couple of minutes, until the pasta is al dente and most of the liquid is absorbed. If necessary, add more broth or water to prevent sticking and ensure the pasta cooks evenly.
  7. Incorporate Cheese: Remove the pot from heat. Gradually stir in the shredded Colby Jack and Sharp Cheddar cheeses until fully melted and incorporated into the pasta, creating a creamy cheesy texture.
  8. Rest and Serve: Let the pasta rest uncovered for 5 minutes to thicken slightly. Serve warm, optionally garnished with fresh cilantro, sour cream, green onions, avocado, or crushed tortilla chips for extra flavor and texture.

Notes

  • For a spicier kick, increase the cayenne pepper or add diced jalapeños.
  • This dish can be made ahead and reheated, although the pasta may absorb more liquid and thicken.
  • If you prefer a vegetarian version, substitute ground beef with plant-based meat substitute and use vegetable broth.
  • Feel free to swap elbow macaroni with other small pasta shapes like rotini or shells.
  • Leftovers can be stored in an airtight container in the fridge for up to 3 days.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Mexican-American

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