Easy cheesy taco pasta is the weeknight dinner that gets everyone to the table fast. Ground beef or turkey, taco seasoning, tomatoes, black beans and corn all simmer with the pasta in one pot, and a big handful of melted cheese pulls it together into a creamy, savory dish with all the flavors of taco night.
Because the pasta cooks right in the broth, there is no separate pot to boil and drain, and the starch from the noodles thickens the sauce naturally. It is a flexible recipe too, so you can use the protein you have on hand and add whatever toppings your family likes.
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Why This Works
Cooking the pasta in the same pot as the meat and seasoning means the noodles absorb flavor as they soften. Instead of plain boiled pasta tossed with sauce, every piece is seasoned from the inside, and the starch they release gives the sauce body without any flour or cream.
The ingredient list is built from pantry staples. Canned tomatoes add acidity, black beans add protein and fiber, and corn brings a pop of sweetness that balances the spice of the taco seasoning. Cheese stirred in at the end melts into the sauce and ties everything together.
The liquid is measured so the pasta cooks until tender and the sauce is saucy rather than soupy. Letting the pot rest for a few minutes after the cheese goes in gives the sauce a minute to settle and thicken slightly.
Ingredients
- 8 oz short pasta, such as rotini, shells or penne
- 1 pound ground beef or ground turkey
- 1 packet (1 oz) taco seasoning
- 1 cup diced tomatoes, canned or fresh
- 1 cup black beans, drained and rinsed
- 1 cup corn, canned or frozen
- 2 cups shredded cheese (a blend gives richer flavor)
- 2 cups low-sodium chicken or vegetable broth
- Salt and pepper, to taste
- Chopped cilantro, for garnish
How to Make Easy Cheesy Taco Pasta
1. Brown the meat
In a large pot, cook the ground beef or turkey over medium heat, breaking it into crumbles, until browned and cooked through. Ground beef should reach 160 degrees F and ground turkey 165 degrees F. Drain off the excess fat.
2. Add the seasoning
Stir in the taco seasoning and cook for about a minute so the spices become fragrant.
3. Add the pasta and liquids
Add the pasta, diced tomatoes, black beans, corn and broth. Stir well and bring the pot to a boil.
4. Simmer
Reduce the heat, cover, and simmer for about 10 to 12 minutes, stirring now and then, until the pasta is cooked through and most of the liquid has been absorbed.
5. Melt in the cheese
Take the pot off the heat and stir in the cheese until it melts into a creamy sauce.
6. Season and serve
Taste and season with salt and pepper. Spoon into bowls and top with chopped cilantro.
How to Serve
Taco pasta is a complete meal, but a few simple sides make it feel like a feast. Set out a bowl of guacamole and a dish of homemade corn salsa so everyone can top their own bowl.
To round out the plate, serve it with fluffy cilantro lime rice on the side for an extra-hearty meal, or crisp air fryer tortilla garlic bread for scooping up the cheesy sauce.
How to Store and Reheat
Refrigerate leftovers within 2 hours of cooking. Store the pasta in an airtight container and plan to eat it within 3 to 4 days.
The pasta keeps absorbing liquid as it sits, so reheat it on the stove or in the microwave with a splash of broth or water until it is steaming hot and reaches 165 degrees F. Stir well so it heats evenly.
Tips and Variations
Cook the meat to the right temperature: 160 degrees F for ground beef and 165 degrees F for ground turkey. The Michigan State University Extension guide on handling leftovers safely covers both the safe temperature for ground beef and the two-hour refrigeration rule.
Use low-sodium broth because taco seasoning, cheese and canned ingredients already bring a lot of salt. You can always add a pinch of salt at the end if the dish needs it.
For variations, swap the meat for crumbled tofu or extra beans for a vegetarian version, add diced bell peppers with the beans, or stir in a spoonful of salsa for extra tang. A pinch of chili powder or a few pickled jalapenos adds heat.
FAQ
Can I use any type of pasta?
Short pasta shapes such as rotini, shells and penne work best because they hold the sauce and cook evenly in the pot. Check the package time and taste the pasta a minute early.
Can I make taco pasta with ground turkey?
Yes. Use the same amount, and cook the turkey to 165 degrees F. Turkey is leaner, so it can dry out if overcooked, but the sauce and cheese keep it moist.
Why is my pasta dry or mushy?
Dry pasta usually means the liquid cooked off too quickly, so keep the lid on and the heat low. Mushy pasta means it simmered too long. Start checking at the low end of the cooking time.
Can I make it spicier?
Yes. Choose a hot taco seasoning, add a pinch of cayenne, or stir in diced jalapenos. You can also pass hot sauce at the table.
Can I freeze taco pasta?
Freezing is possible, but the pasta can soften after thawing. For the best texture, eat it within a few days of refrigerating, and reheat with a splash of broth.
Easy Cheesy Taco Pasta with Ground Beef or Turkey
Ingredients
Main Ingredients
- 8 oz short pasta rotini, shells or penne
- 1 lb ground beef or ground turkey
- 1 packet (1 oz) taco seasoning
- 1 cup diced tomatoes canned or fresh
- 1 cup black beans drained and rinsed
- 1 cup corn canned or frozen
- 2 cup shredded cheese a blend works well
- 2 cup low-sodium chicken or vegetable broth
- salt and pepper to taste
- chopped cilantro for garnish
Instructions
Cooking
- In a large pot, cook the ground beef or turkey over medium heat until browned and cooked through (160 degrees F for beef, 165 degrees F for turkey). Drain the excess fat.
- Stir in the taco seasoning and cook for about 1 minute.
- Add the pasta, diced tomatoes, black beans, corn and broth. Stir well and bring to a boil.
- Reduce the heat, cover, and simmer for about 10 to 12 minutes, stirring now and then, until the pasta is cooked.
- Take the pot off the heat and stir in the cheese until melted.
- Season with salt and pepper, garnish with cilantro and serve.
