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One-Pot Cheesy Taco Pasta

Taco seasoning does all the flavor work (cumin, chili powder, garlic, and onion in one packet), and cooking the shells directly in the salsa-beef mixture means they absorb flavor instead of just wearing it. A handful of cheddar stirred in at the end makes it taste like the best boxed mac and cheese grew up.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 6
Course: Dinner
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 lb ground beef 80/20
  • 1 packet 1 oz taco seasoning
  • 2 cups salsa your favorite jarred kind
  • 3 cups beef broth
  • 8 oz medium pasta shells
  • 1 can 15 oz black beans, drained and rinsed
  • 1 cup frozen corn kernels
  • 2 cups shredded cheddar cheese divided
  • 1/4 cup chopped fresh cilantro optional
  • Sour cream for serving

Method
 

  1. Brown the ground beef in a large pot or Dutch oven over medium-high heat, breaking it into crumbles, 6 to 7 minutes. Drain off the fat.
  2. Stir in the taco seasoning until the beef is coated, about 30 seconds.
  3. Pour in the salsa and beef broth, then add the dry pasta shells, black beans, and corn. Stir well and bring to a boil.
  4. Reduce to a steady simmer, cover, and cook 12 to 14 minutes, stirring once or twice, until the shells are tender and most of the liquid is absorbed.
  5. Take the pot off the heat and stir in 1 1/2 cups of the cheddar until melted. Top with the remaining 1/2 cup cheddar, cover for 2 minutes so it melts, then serve with cilantro and sour cream.