One-Pot Taco Beef Pasta (Print Version)

A hearty Tex-Mex pasta with beef, beans, corn, and cheese made in a single pot.

# What You’ll Need:

→ Pasta & Protein

01 - 10.5 ounces small pasta, such as elbow macaroni
02 - 14 ounces ground beef
03 - 1 can (about 15 ounces) black beans, drained
04 - 1 cup corn kernels

→ Sauce

05 - 2 tablespoons taco seasoning
06 - 2 cups chicken broth
07 - 1 cup shredded cheese

# How to Make It:

01 - Cook ground beef in a large pot over medium-high heat until browned, breaking it up as you go. Drain excess fat.
02 - Add black beans, corn, taco seasoning, and chicken broth to the pot with the browned beef.
03 - Stir in uncooked pasta and bring the mixture to a simmer. Cook uncovered, stirring occasionally, until pasta is tender and most of the liquid is absorbed, about 12–15 minutes.
04 - Add shredded cheese and mix until melted throughout the pasta and beef mixture.

# Additional Tips::

01 -
  • Quick to make in just thirty minutes
  • Everything cooks in one pot for easy cleanup
  • Hearty and filling with plenty of protein
  • Uses affordable pantry staples
  • Delivers bold Tex-Mex comfort with minimal effort
02 -
  • High in protein and fiber for lasting energy
  • Freezes surprisingly well for meal prep days
  • Customizable with different beans or vegetables
03 -
  • Toast your taco seasoning for one minute before adding liquids to boost spice aromas
  • Use freshly shredded cheese over pre grated for a meltier creamier finish
  • Do not overcook the pasta or it will get soft upon reheating so pull it just before it seems done
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