Description
A delicious weeknight dinner that combines the vibrant, zesty flavors of tacos with the comfort of creamy, savory pasta. This Cheesy Beef Taco Pasta features seasoned ground beef, Tex-Mex spices, pasta, and a rich, gooey blanket of melted cheese, offering a satisfying blend of creamy, savory, and subtly spicy notes.
Ingredients
- 1 tbsp Olive Oil
- 1 ½ lbs Ground Beef
- 1 large Yellow Onion, diced
- 2-3 cloves Garlic, minced
- 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
- 4 cups Beef Broth
- 1 cup Water
- 12 oz Elbow Macaroni (or small pasta)
- 1 (1.25oz) packet Taco Seasoning
- 1 tsp Ground Cumin
- ½ tsp Chili Powder
- ½ tsp Smoked Paprika
- ¼ tsp Cayenne Pepper (optional)
- 1 ½ cups Shredded Colby Jack Cheese
- ½ cup Shredded Sharp Cheddar Cheese
- Salt & Freshly Ground Black Pepper, to taste
Instructions
1. Gather all ingredients, dice onion, mince garlic, rinse/drain beans, drain corn. Shred Colby Jack and Sharp Cheddar cheese.
2. In a large Dutch oven or deep skillet over medium-high heat, brown ground beef in olive oil. Drain excess fat, leaving a little in the pan.
3. Reduce heat to medium, add diced onion and cook for 5-7 minutes until softened. Add minced garlic and cook 1 minute until fragrant.
4. Add diced tomatoes with green chilies, tomato sauce, taco seasoning, cumin, chili powder, smoked paprika, and optional cayenne pepper. Stir well and simmer for 2-3 minutes.
5. Stir in black beans, sweet corn, beef broth, and water. Bring to a gentle boil.
6. Add elbow macaroni, stir, then reduce heat to medium-low. Cover and simmer for 10-12 minutes, stirring every couple of minutes, until pasta is al dente and liquid is absorbed. Add more broth/water if needed.
7. Remove from heat. Gradually stir in shredded Colby Jack and Sharp Cheddar cheese until melted and incorporated.
8. Taste and adjust seasoning with salt and pepper. Let rest, uncovered, for 5 minutes before serving with optional garnishes like cilantro, sour cream, green onions, avocado, or tortilla chips.
Notes
This dish can be made spicier by increasing the cayenne or adding diced jalapeños.
Swap Colby Jack with Monterey Jack or Pepper Jack for a different cheese profile.
Leftovers store well in the fridge for up to 3 days and reheat easily on the stovetop or microwave.
Top with crushed tortilla chips for extra crunch right before serving.