Save to Pinterest There's something about a weeknight when everyone's hungry, tired, and you're staring at half-empty cupboards that makes you realize the best meals come from improvisation. I threw together ground beef, pasta, and whatever canned vegetables I had on hand one Tuesday evening, added a handful of cheese, and watched my kitchen fill with the kind of aroma that stops people mid-conversation. My daughter wandered in asking what smelled so good, and by the time I'd stirred in the melted cheese, we were all sitting down to what became our go-to comfort dish.
I remember making this for a potluck where everyone was bringing something elaborate, and I almost didn't bring it because it seemed too simple. But it arrived before most other dishes, and it was gone first—completely empty, with someone asking if I could leave the recipe. That moment taught me that food doesn't need to be complicated to matter to people.
Ingredients
- Ground beef (1 lb): The backbone of this dish—buy it fresh if you can, and don't hesitate to drain off excess fat once it browns, which keeps the sauce creamy rather than greasy.
- Cheddar cheese (1 cup shredded): Use good melting cheddar, not pre-sliced, which often has anti-caking agents that affect texture.
- Monterey Jack cheese (1/2 cup shredded): This mild, creamy cheese balances the cheddar and adds richness without overpowering the taco flavors.
- Short pasta (8 oz): Penne, shells, or rotini all work beautifully because they catch the sauce in their curves and ridges.
- Onion (1 small, finely chopped): The flavor foundation—take the extra minute to chop it small so it softens completely and disappears into the dish.
- Garlic (2 cloves, minced): Add it quickly after the onion softens to avoid burning, which turns it bitter.
- Canned corn (1 cup drained): Frozen corn works equally well if you prefer, and adds natural sweetness that balances the spices.
- Black beans (1 can, drained and rinsed): Rinsing them removes excess sodium and prevents the dish from becoming too thick.
- Diced tomatoes (1 can with juices): Those juices are liquid gold—they're where the acidic brightness comes from.
- Broth (2 cups): Low-sodium lets you control the salt, and either chicken or beef works depending on what you have.
- Taco seasoning (2 tbsp): Make your own if you want, or use store-bought—both are fine, though homemade gives you control over sodium and heat level.
- Salt and black pepper: Taste as you go, because seasoning strength varies with everything else in the pot.
Instructions
- Brown the beef:
- Heat your skillet over medium-high heat and add the ground beef, breaking it apart with a spoon as it cooks. You'll hear it sizzle and smell that savory aroma—that's your signal it's getting a brown, flavorful crust, which takes about 5 minutes.
- Build the flavor base:
- Pour off excess fat if needed, then add chopped onion and cook until it softens and turns slightly translucent, around 2 to 3 minutes. Add garlic and stir constantly for just 30 seconds—you want it fragrant, not burned.
- Season everything:
- Sprinkle taco seasoning, salt, and pepper over the beef and vegetables, stirring well so every piece gets coated. This step is where the Tex-Mex flavor really starts to build.
- Add the pasta and liquids:
- Dump in the corn, black beans, tomatoes with their juices, dry pasta, and broth, stirring everything together so the pasta isn't clumped. It'll look soupy, and that's exactly right.
- Simmer until tender:
- Bring it to a gentle boil, then reduce heat to low, cover, and let it bubble quietly for 12 to 15 minutes, stirring occasionally. The pasta will absorb the liquid gradually, and you'll watch the whole dish transform from soupy to creamy.
- Melt the cheese:
- Remove from heat, scatter both cheeses over the top, cover, and let it sit for 2 to 3 minutes. The residual heat will melt the cheese into a silky, luxurious sauce.
- Finish and serve:
- Gently stir the melted cheese through the pasta, and dish it out hot with whatever toppings you love—cilantro, green onions, a dollop of sour cream.
Save to Pinterest What surprised me most about this dish was how it brought people together without any pretense. It's the kind of food that makes everyone relax a little, and suddenly you're having real conversations instead of just eating and leaving the table.
Why This Works as a One-Pot Meal
The magic here is that the pasta cooks directly in the broth, absorbing all those flavors instead of cooking separately in plain water. The ground beef releases its richness into the liquid, the tomatoes add acid to keep everything bright, and the beans add creaminess without any cream. By the time the pasta is tender, you've got a sauce that's naturally thick and deeply flavored, built from layers rather than ladled on at the end.
Customizing Your Bowl
This is genuinely forgiving food. If you like heat, jalapeños or a swap to pepper jack cheese will make your tongue sing. If you're cooking for someone who doesn't eat beef, ground turkey or chicken will absorb the flavors just as well and cook in the same time. I've made it with extra vegetables—diced zucchini, red bell peppers, even leftover roasted poblanos—and it only gets better because you're adding more texture and nutrition to what's already in the pot.
The Finishing Touches That Matter
This is where you get to put your fingerprint on the dish. Fresh cilantro adds a bright, herbaceous contrast to the rich, cheesy pasta. Sliced green onions give you a little bite and color. A dollop of sour cream on top seems small, but it cools things down and adds a subtle tang that ties everything together beautifully.
- Have your toppings prepped and ready before serving so everyone can customize their own bowl.
- Leftovers actually taste better the next day when flavors have had time to meld together—just reheat gently with a splash of broth if it's gotten too thick.
- This feeds four generously, but it scales easily if you're cooking for more or fewer people; just adjust quantities proportionally.
Save to Pinterest This is the kind of dish that stays in your rotation because it works on hard days and tastes good enough for the days you want to feel taken care of. Once you make it once, you'll know it by heart.
Recipe FAQs
- → Can I use a different type of pasta?
Yes, short pastas like penne, shells, or rotini work best for holding the sauce and ingredients together.
- → How can I make this dish spicier?
Add diced jalapeños or swap the cheddar for pepper jack cheese to increase the heat and flavor complexity.
- → Is it possible to substitute the ground beef?
You can replace ground beef with ground turkey or chicken for a lighter variation that still tastes great.
- → What toppings complement this dish?
Fresh cilantro, sliced green onions, and a dollop of sour cream add brightness and creaminess to the meal.
- → Can I prepare this dish gluten-free?
Yes, simply use gluten-free pasta instead of regular wheat-based pasta to accommodate gluten sensitivities.