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Homemade Tex-Mex Cheesy Taco Pasta recipe photo
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Tex-Mex Cheesy Taco Pasta

This Tex-Mex Cheesy Taco Pasta is a one-pot wonder combining bold taco flavors with cheesy pasta comfort, perfect for quick, satisfying weeknight meals.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings: 4 servings

Ingredients

  • 8 oz pasta elbow macaroni, rotini, or penne
  • 1 lb ground beef lean
  • 1 packet taco seasoning
  • 1 cup diced tomatoes fresh or canned
  • 1 cup chicken broth
  • 1 cup shredded cheddar cheese sharp
  • 1 cup shredded Monterey Jack cheese
  • 1 cup black beans rinsed and drained
  • 1 cup corn frozen or canned
  • 0.5 cup diced onions
  • 0.5 cup diced bell peppers colorful and sweet
  • 2 cloves garlic minced
  • 1 tbsp olive oil for sautéing
  • salt and pepper to taste
  • chopped cilantro optional garnish

Instructions

  • Start by dicing your onions and bell peppers and mincing the garlic cloves. Open and drain the black beans and corn if using canned. Measure out your shredded cheeses and taco seasoning so everything is ready to go.
  • Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart with your spoon, until browned and no longer pink. Season lightly with salt and pepper.
  • Add the diced onions, bell peppers, and minced garlic to the beef. Cook for about 4-5 minutes until softened and fragrant. Sprinkle the taco seasoning over the beef and veggies, stirring well to coat everything evenly.
  • Pour in the cup of chicken broth and diced tomatoes. Stir to combine, then add your chosen pasta. Bring the mixture to a gentle boil, then reduce heat to a simmer. Cover and cook for about 12-15 minutes, stirring occasionally, until the pasta is tender and has absorbed much of the liquid.
  • Once the pasta is cooked, stir in the black beans and corn. Then add the shredded cheddar and Monterey Jack cheeses, folding gently until melted and creamy. Adjust seasoning with additional salt and pepper if needed.
  • Sprinkle chopped cilantro over the top for a fresh, herbal note if desired. Serve hot straight from the skillet and enjoy the perfect blend of cheesy, spicy, and savory flavors.

Equipment

  • Large skillet or sauté pan
  • Measuring cups and spoons
  • Wooden Spoon or Spatula
  • Colander
  • Knife and cutting board

Notes

  • Use ground turkey or chicken for a lighter protein alternative.
  • Make it vegetarian by omitting meat and adding extra beans or lentils.
  • Substitute cheeses like pepper jack for spice or mozzarella for milder flavor.
  • Swap bell peppers with zucchini or mushrooms for variety.
  • Store leftovers in the fridge up to 3-4 days; reheat with a splash of broth to maintain creaminess.