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One-Pot Creamy Taco Pasta Bake

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This One-Pot Creamy Taco Pasta Bake combines all the best flavors of Taco Tuesday and pasta night in a single, easy skillet meal. Creamy, cheesy, and packed with Tex-Mex flavor, it’s a family-friendly dinner that comes together in under an hour with minimal cleanup.

Ingredients

Scale
  • 1 lb (450g) ground beef (85% lean recommended, or ground turkey)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 tbsp (18g) taco seasoning (store-bought or homemade, low-sodium preferred)
  • 1 can (10 oz / 283g) Rotel tomatoes with green chilies (or diced tomatoes for milder flavor)
  • 1 cup (240ml) tomato sauce
  • 2 cups (480ml) low-sodium beef broth (or chicken/vegetable broth)
  • 8 oz (225g) short pasta (penne, rotini, or shells; whole wheat or gluten-free optional)
  • 4 oz (113g) cream cheese, cubed and softened
  • 2 cups (180g) shredded Mexican blend cheese (divided, or cheddar/Monterey Jack/Colby Jack)
  • 1 cup (140g) frozen corn, thawed (or canned, drained)
  • 1 can (15 oz / 425g) black beans, drained and rinsed (or pinto beans)
  • Salt and pepper, to taste
  • Fresh cilantro, for garnish (optional)
  • Sour cream, for serving (optional)

Instructions

  1. Heat a large deep skillet or Dutch oven over medium-high heat. Add ground beef and cook, breaking it up with a wooden spoon, until mostly browned (5-7 minutes). Drain excess grease, leaving a little for flavor.
  2. Add diced onion and cook until softened, about 2 minutes. Stir in minced garlic and cook another 30 seconds until fragrant.
  3. Sprinkle taco seasoning over the beef and onions. Stir to coat. Add Rotel tomatoes with chilies and tomato sauce. Stir to combine.
  4. Pour in beef broth and pasta. Stir well, ensuring pasta is mostly submerged. Bring to a boil, then reduce heat to a gentle simmer. Cover and cook for 10-12 minutes, stirring every few minutes to prevent sticking, until pasta is al dente and sauce is slightly thickened.
  5. Add cubed cream cheese, thawed corn, and drained black beans. Stir until cream cheese is fully melted and sauce is creamy.
  6. Stir in 1 cup of shredded cheese. Sprinkle the remaining 1 cup evenly over the top. If your pot is oven-safe, transfer under the broiler for 3-5 minutes until bubbly and golden. If not, cover and let cheese melt on the stovetop over low heat.
  7. Taste and season with salt and pepper as needed. Let rest for 5 minutes to thicken. Serve in bowls, garnished with fresh cilantro and a dollop of sour cream if desired.

Notes

For a vegetarian version, use plant-based crumbles or extra beans and vegetable broth. Adjust spice level by using mild or spicy taco seasoning. Use freshly shredded cheese for best melt. Stir frequently while pasta cooks to prevent sticking. Broil for a golden cheesy top, or melt cheese on the stovetop if your pan isn’t oven-safe. Leftovers reheat well with a splash of broth or milk.

Nutrition

Keywords: taco pasta, one-pot dinner, creamy pasta bake, ground beef, Tex-Mex, family dinner, easy weeknight meal, cheesy casserole, pasta bake, skillet meal

Find it online: https://tempotaste.com/one-pot-creamy-taco-pasta-bake-recipe-easy-family-dinner/