Cheesy Taco Pasta
Cheesy taco pasta is packed with seasoned ground beef, black beans, corn, melty cheese, and tender pasta all in one skillet. It's hearty, cheesy, and couldn't be easier to throw together.
Servings: 8 Servings
Ingredients
- 2 pounds ground beef
- 1 medium onion, diced
- 1 jalapeno, stems and seeds removed, diced
- 1 teaspoon Slap Ya Mama seasoning
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- ¼ cup taco seasoning
- ¾ cup water
- 32 ounce vegetable broth
- 1 cup heavy cream
- 10 ounce Rotel (tomatoes and peppers)
- 15 ounce whole kernel corn, drained
- 15 ounce black beans, drained, rinsed
- 4 ounce cream cheese
- 1½ cups sharp cheddar cheese
- 8 ounce elbow macaroni
Instructions
- In a large skillet over medium heat, add ground beef, onions, jalapenos, and seasonings.
- Cook until the meat is no longer pink and onions and peppers are tender.
- Drain grease and return to the pan.
- Add taco seasoning and water to the skillet, stir and let simmer for 10 minutes.
- Pour vegetable broth, heavy cream, and Rotel into pan. Stir to combine and simmer until hot.
- Next, add corn, beans, and pasta. Stir to combine and cook until pasta is tender.
- Add cream cheese, and sharp cheddar. Stir until cream cheese is melted, and serve hot.
Video
Notes
- Shred your own cheese: I know it’s tempting to grab the bagged stuff, but freshly shredded cheese melts way smoother and creamier.
- Cube that cream cheese: Chop it into small chunks so it melts faster and blends right into the sauce without any lumps.
- Reheating: If your pasta appears a little dry after reheating, add a splash of beef broth or water to help thin it out.