One-Pot Cheesy Beef Taco Pasta

Taco night and pasta night collide in this one-pot weeknight favorite, where seasoned ground beef simmers with shells, corn, and black beans. A final blanket of melted Mexican cheese turns the pot into pure family comfort.

Serves 6 · 10 min prep · 25 min cook

Estimate for one serving

• 590 cal
• 34g protein
• 58g carbs
• 24g fat
• 8g fiber

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Ingredients

• 1 lb lean ground beef (90/10)
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 3 tbsp (1 packet) taco seasoning
• 2 tbsp tomato paste
• 1 can (10 oz) diced tomatoes with green chiles (Rotel-style), undrained
• 3 cups low-sodium beef broth
• 12 oz uncooked medium pasta shells or rotini
• 1 cup frozen corn kernels
• 1 can (15 oz) black beans, drained and rinsed
• 2 cups shredded Mexican blend or cheddar cheese
• 1/2 tsp kosher salt
• 1/2 cup sour cream
• 1/4 cup green onions, sliced
• 1/4 cup fresh cilantro, chopped
• for serving lime wedges

Instructions

1. 1Heat a large Dutch oven or deep pot over medium-high heat. Add the ground beef and diced onion; cook 6–7 minutes, breaking the meat into small crumbles, until no pink remains and onion softens. Drain excess fat if needed.
2. 2Stir in garlic, taco seasoning, and tomato paste; cook 1 minute until the paste coats the beef and smells toasty.
3. 3Pour in the undrained diced tomatoes with chiles and beef broth, scraping the bottom of the pot. Bring to a boil.
4. 4Stir in the uncooked pasta, corn, black beans, and salt. Reduce heat to medium-low, cover, and simmer 12–14 minutes, stirring every 3–4 minutes so the pasta cooks evenly and doesn’t stick.
5. 5When pasta is al dente and most liquid is absorbed into a saucy consistency, turn off the heat. Stir in shredded cheese until melted and creamy.
6. 6Dollop the sour cream over the top and gently swirl it in for extra richness without fully mixing if you prefer streaks. Taste and add a pinch more salt if needed.
7. 7Sprinkle remaining cheese, green onions, and cilantro over the pot. Cover for 2 minutes so the cheese melts. Serve hot with lime wedges for squeezing.