One Pot Cheesy Taco Pasta

Cheesy taco pasta in a white Dutch oven

5 from 1 reviews

Pasta, black beans, ground beef, tomatoes, homemade taco seasoning and cheddar cheese make the ultimate one pot dinner!


  • 1-pound whole grain macaroni or shells
  • 1 tablespoon oil
  • ½ medium yellow onion, peeled and diced
  • 1-pound lean ground beef, turkey or chicken
  • 3-4 cloves garlic, peeled and minced
  • 2 ½ tablespoons chili powder
  • 1 tablespoon ground cumin
  • 2 teaspoons smoked paprika
  • 1 ¾ teaspoons coarse salt
  • ½ teaspoon ground black pepper
  • 15-ounce can black beans, rinsed and drained
  • 15-ounce can fire roasted diced tomatoes
  • ½ cup unsalted chicken, vegetable or beef stock
  • ½ cup evaporated milk
  • 1 ½ cups shredded cheddar cheese
  • ½ cup fresh cilantro leaves, chopped
  • Diced avocado, sour cream and crushed tortilla chips, for serving


  1. Bring a large pot of water to a boil. Cook pasta according to package directions. Drain and set aside.
  2. In a large skillet or Dutch oven, heat oil to medium. Add the onion and sauté 3-4 minutes or until slightly soft. Add the ground beef and cook 7-8 minutes or until the beef is browned, breaking it up with a wooden spoon as it cooked. Stir in the garlic, chili powder, cumin, smoked paprika, salt and black pepper and sauté 30-60 seconds or until fragrant.
  3. Add the black beans, tomatoes, stock and evaporated milk to the pot and bring to a simmer. Remove from the heat and stir in the cheddar cheese until melted. Add the pasta and cilantro and stir to combine. Taste and adjust seasoning, if necessary.
  4. Serve taco pasta in bowls topped with avocado, sour cream and crushed tortilla chips.


Substitution Tips: For a vegetarian version, use 2 cans of black beans and omit the ground beef, chicken or turkey. Use regular milk instead of evaporated milk.


Keywords: one pot, family favorite, dinner, quick and easy