Description
This One-Pan Cheesy Taco Pasta Bake is a quick and flavorful dinner that blends the bold taste of tacos with the comfort of cheesy pasta. Made in a single skillet with ground beef, taco seasoning, black beans, and cheddar cheese, this taco pasta bake is a perfect one-pot weeknight meal that’s hearty, customizable, and easy to clean up.
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
Instructions
- Heat olive oil in a large oven-safe skillet over medium heat. Sauté diced onion and minced garlic until softened.
- Add ground beef and cook until browned, breaking it up as it cooks. Drain excess fat.
- Stir in taco seasoning and coat the beef evenly.
- Add uncooked pasta, diced tomatoes (with juice), black beans, corn, and water or broth. Stir to combine.
- Bring to a boil, reduce heat, cover, and simmer until pasta is tender and liquid is mostly absorbed, stirring occasionally.
- Sprinkle shredded cheddar cheese on top. Cover until cheese is melted, or broil briefly for a golden, bubbly finish.
- Season with salt and pepper. Garnish as desired before serving.
Notes
- Swap ground beef for ground turkey or chicken to lighten it up.
- Spice it up with jalapeños or spicy taco seasoning.
- Use whole wheat or gluten-free pasta as needed.
- Add extra veggies like bell peppers or zucchini for more nutrition.
- Leftovers reheat well with a splash of broth or water to refresh the pasta.
