Name: One-Pan Cheesy Taco Pasta Bake
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican-Inspired / Tex-Mex
Ingredients: 1 tablespoon olive oil; 1 small onion, diced; 2 cloves garlic, minced; 1 lb ground beef; 1 packet taco seasoning; 2 cups uncooked pasta (elbow macaroni or rotini); 1 (14.5 oz) can diced tomatoes, undrained; 1 (15 oz) can black beans, drained and rinsed; 1 cup corn kernels (frozen, canned, or fresh); 2½ cups water or beef broth; 1½ cups shredded cheddar cheese; Salt and pepper, to taste; Optional toppings: chopped cilantro, green onions, sour cream

This One-Pan Cheesy Taco Pasta Bake is the ultimate mashup of taco night and pasta night—wrapped into a single, cheesy, comforting meal. With seasoned beef, tender pasta, taco-style toppings, and a golden melted cheese finish, I always turn to this when I want a crowd-pleaser with minimal mess.

One-Pan Cheesy Taco Pasta Bake

Why You’ll Love This Recipe

I love how everything comes together in one pan—no separate boiling, no pile of dishes. The taco seasoning gives the dish a punch of bold flavor, while the pasta and melted cheese make it warm and filling. It’s great for weeknights, meal prepping, or feeding hungry people fast. Plus, I can tweak it however I want depending on what I have in my pantry.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Ground beef
Taco seasoning
Pasta (elbow, penne, or rotini work well)
Diced tomatoes (with juice)
Black beans
Corn
Onion
Garlic
Water or broth
Shredded cheddar cheese
Olive oil
Salt and pepper

Directions

Heat olive oil in a large oven-safe skillet over medium heat. I add chopped onion and garlic and sauté until soft and fragrant.
I add the ground beef, break it apart, and cook until browned. Once done, I drain any excess fat.
I mix in the taco seasoning to coat the beef evenly.
I pour in the uncooked pasta, diced tomatoes with their juice, drained beans, corn, and enough water or broth to cook the pasta. I give it all a good stir.
I bring it to a gentle boil, then reduce the heat and cover the skillet. I let it simmer, stirring occasionally, until the pasta is tender and most of the liquid is absorbed.
Once the pasta is cooked, I top everything with shredded cheese. I either cover the pan again to melt it or pop it under the broiler for a bubbly, golden finish.
Before serving, I sometimes add chopped cilantro, green onions, or a little sour cream on top.

Servings and Timing

This recipe makes about 6 servings. It takes roughly 10 minutes to prep and 20–25 minutes to cook, so the whole dish is done in under 40 minutes.

Variations

I sometimes switch the ground beef for ground turkey or chicken to make it lighter.
For a spicy version, I throw in diced jalapeños or use spicy taco seasoning.
Skipping the meat? I double up on beans or add bell peppers and zucchini for a veggie-packed version.
If I’m out of cheddar, I use a Mexican cheese blend or Monterey Jack.
Whole wheat or gluten-free pasta works great if I’m adjusting for dietary needs.

Storage/Reheating

Leftovers keep well in an airtight container in the fridge for up to 3 days. I reheat in the microwave or on the stovetop with a splash of water or broth to loosen things up if needed. This dish doesn’t freeze well because the pasta can get mushy.

FAQs

Can I make this ahead of time?

Yes, I often prep it earlier in the day. I just leave off the cheese, then reheat and top with cheese right before serving.

What’s the best type of pasta for this?

Short pasta like rotini, penne, or elbows work best. They cook evenly and hold onto the sauce and cheese nicely.

Can I make this vegetarian?

Definitely. I just leave out the meat and use extra beans, corn, and maybe some sautéed bell peppers or mushrooms.

How do I keep the pasta from sticking?

I make sure to stir it a few times while it simmers and use enough liquid so everything cooks evenly.

Can I bake this in the oven instead of the stovetop?

Yes! After browning the meat and combining everything, I cover the pan with foil and bake at 375°F for about 20–25 minutes. Then I remove the foil, add cheese, and broil until melted.

Conclusion

This One-Pan Cheesy Taco Pasta Bake checks all the boxes for an easy, filling, flavor-packed dinner. I love how customizable it is, and it always disappears fast when I make it. Whether I’m cooking for the family or prepping meals for the week, it’s a dish I come back to again and again.