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Ground Beef Taco Pasta - A Cozy, Weeknight Favorite

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1 pound ground beef (80/20 or 85/15 works well)
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 packet taco seasoning (or 2–3 tablespoons homemade)
  • 1 teaspoon ground cumin (optional, for extra warmth)
  • 1/2 teaspoon chili powder (more to taste)
  • 1 (10-ounce) can diced tomatoes with green chiles (like Rotel)
  • 1 (8-ounce) can tomato sauce
  • 3 cups low-sodium beef or chicken broth
  • 12 ounces short pasta (elbow, shells, rotini, or penne)
  • 1 cup corn kernels (frozen or canned, drained)
  • 1 cup black beans, drained and rinsed
  • 1/2 cup sour cream (or Greek yogurt)
  • 1 1/2 cups shredded cheddar or Mexican blend cheese, divided
  • 2 tablespoons olive oil (if beef is very lean)
  • Salt and black pepper, to taste
  • Optional toppings: chopped cilantro, diced avocado, green onions, jalapeño, lime wedges, crushed tortilla chips

Method
 

  1. Brown the beef: Heat a large deep skillet or Dutch oven over medium-high heat. Add a little olive oil if using lean beef. Add the ground beef, season lightly with salt and pepper, and cook, breaking it up, until browned and no longer pink.
  2. Sauté aromatics: Add the diced onion and cook 3–4 minutes until softened. Stir in the garlic and cook 30 seconds until fragrant.
  3. Season the base: Sprinkle in taco seasoning, cumin, and chili powder. Stir to coat the beef. Let the spices bloom for 30–60 seconds.
  4. Build the sauce: Pour in the diced tomatoes with chiles, tomato sauce, and broth. Stir to combine and bring to a gentle boil.
  5. Add pasta and simmer: Stir in the pasta. Reduce heat to medium-low, cover, and simmer 10–12 minutes, stirring every couple minutes so the pasta doesn’t stick. Cook until pasta is just tender.
  6. Stir in mix-ins: Add corn and black beans. Simmer uncovered 2–3 minutes to heat through and thicken slightly.
  7. Make it creamy: Turn off the heat. Stir in sour cream and 1 cup of the shredded cheese until melted and silky. Taste and adjust salt and pepper.
  8. Finish and serve: Sprinkle the remaining 1/2 cup cheese on top. Cover for 1–2 minutes to melt. Serve hot with your favorite toppings.