I couldn’t resist turning taco night into a One Pot Taco Mac And Cheese with seasoned beef, black beans, pasta shells, and sharp cheddar that stretches to feed a hungry crowd on a shoestring budget.
I never expected Taco Pasta to be my go to, but this Cheesy Taco Pasta Instant Pot vibe made me convert. Picture a bubbling bowl of taco comfort that somehow keeps its attitude, not sugary or bland.
The mix of rich ground beef and melted cheddar cheese makes you want to hide the pot from roommates, trust me. Whether you call it One Pot Taco Mac And Cheese or just dinner victory, there are little surprises in every bite that feel like a secret win.
I promise you, it tastes like more effort than it took, and you will want seconds.
Ingredients
- Ground beef: Rich in protein and iron, adds savory fat and meaty texture.
- Pasta shells: Carbs for energy, bulks the dish and soaks up spicy sauce.
- Black beans: Plant protein and fiber, makes it heartier and helps digestion.
- Corn: Sweet pop, adds carbs and fiber, gives texture and color.
- Cheddar cheese: Melty, salty fat and calcium, makes it creamy and comforting.
- Diced tomatoes: Bright acidity and moisture, cuts richness and adds subtle sweetness.
- Taco seasoning: Spicy, smoky flavors, gives taco profile without extra prep.
- Onion: Adds savory sweetness when cooked, builds flavor base.
- Garlic: Punchy aroma, small amount boosts depth and savory notes.
Ingredient Quantities
- 1 lb (450 g) ground beef, 80 20 work best
- 1 tbsp olive oil or vegetable oil
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 2 tbsp taco seasoning (about 1 store bought packet)
- 1 can (14.5 oz / 410 g) diced tomatoes, undrained
- 1 cup (240 ml) tomato sauce
- 2 cups (480 ml) beef or chicken broth, low sodium recommended
- 12 oz (340 g) medium pasta shells
- 1 can (15 oz / 425 g) black beans, drained and rinsed
- 1 cup frozen corn (or canned, drained)
- 1 1/2 to 2 cups shredded sharp cheddar cheese
- 1/4 cup chopped fresh cilantro, optional
- 1 lime, optional
- Sour cream, optional
- Salt and black pepper, to taste
How to Make this
1. Heat the oil in a large pot or your Instant Pot on saute until shimmering, add diced onion and cook until soft about 3 to 4 minutes, add garlic and cook 30 seconds, then add the ground beef and brown it, breaking it up with a spoon; sprinkle in the taco seasoning, season with a little salt and pepper and stir well. If there is a ton of grease scoop most out leaving about a tablespoon so it still coats the meat.
2. Add the undrained diced tomatoes, tomato sauce and the 2 cups low sodium broth, scrape up any browned bits from the bottom so nothing sticks, then add the pasta shells and press them down so they are mostly covered by liquid.
3. If using the Instant Pot: close the lid, set valve to sealing, pressure cook on high for 4 minutes for medium shells, then do a quick release right away, open carefully and give everything a big stir. If some pasta is underdone put it on saute for a minute or two while stirring.
4. If using the stove: bring to a boil, reduce heat to a steady simmer, cover and cook 12 to 14 minutes stirring every few minutes so pasta does not stick; if it looks too thick add a splash of broth or water. Check for doneness, you want tender but not mushy.
5. Once pasta is nearly done add the drained and rinsed black beans and the corn and heat through about 1 to 2 minutes so beans and corn warm but dont overcook.
6. Turn off the heat, remove from Instant Pot if needed, sprinkle in 1 and a half to 2 cups shredded sharp cheddar and stir until fully melted and creamy, taste and adjust salt and pepper.
7. Stir in chopped cilantro if using and squeeze in lime juice to brighten it up, you can also fold in a dollop of sour cream for extra creaminess if you want it richer.
8. If the mixture is too thick let it sit a minute or two and the cheese will loosen it, if too thin add a handful more cheese or stir in a little extra shredded cheddar off heat.
9. Serve hot with extra shredded cheddar, cilantro, lime wedges and sour cream on the side, this feeds a crowd and leftovers reheat great, add a splash of water when reheating if it has thickened.
Equipment Needed
1. Large pot (or Instant Pot if you have one)
2. Wooden spoon or heatproof silicone spatula
3. Chef’s knife and cutting board
4. Measuring cups and measuring spoons
5. Can opener
6. Colander or fine mesh strainer (for beans)
7. Box grater or handheld cheese grater
8. Ladle or large serving spoon
FAQ
Taco Pasta (Instant Pot Or Stove) Recipe Substitutions and Variations
- Ground beef: swap for ground turkey or chicken (leaner, cooks the same, add 1 tbsp oil if its really lean), or use plant-based crumbles for a vegetarian version.
- Pasta shells: use penne, rotini or elbow macaroni — works the same; whole wheat or gluten free pasta are fine too, just watch the cooking time.
- Black beans: swap with pinto beans, kidney beans, or drained chickpeas for a different but hearty texture.
- Sharp cheddar: try Monterey Jack, Colby Jack or pepper jack for a milder or spicier melt; for dairy free use shredded vegan cheese or a sprinkle of nutritional yeast.
Pro Tips
1. Brown the beef well and skim most of the fat but dont go crazy, leave about a tablespoon so the sauce has flavor. If you skip browning you lose that toasty taste, and if you dont deglaze the pot with some of the tomatoes/broth the browned bits will stick and can burn.
2. Use low sodium broth and taste before you add extra salt, because the taco seasoning, cheese and canned tomatoes all add salt. If it tastes flat at the end squeeze in the lime and add cilantro, that brightens everything up.
3. Add the beans and corn at the end and just warm them through so they keep texture and dont get mushy. Also add the cheese off heat or with very low heat so it melts smooth, if you overheat it gets stringy and greasy.
4. For reheating add a splash of broth or water and cover, microwave or warm on low while stirring occasionally, that brings back creaminess without drying it out. If the dish gets too thick right after cooking let it sit a minute, the cheese and starch will relax and loosen up.
Taco Pasta (Instant Pot Or Stove) Recipe
I couldn't resist turning taco night into a One Pot Taco Mac And Cheese with seasoned beef, black beans, pasta shells, and sharp cheddar that stretches to feed a hungry crowd on a shoestring budget.
6
servings
656
kcal
Equipment: 1. Large pot (or Instant Pot if you have one)
2. Wooden spoon or heatproof silicone spatula
3. Chef’s knife and cutting board
4. Measuring cups and measuring spoons
5. Can opener
6. Colander or fine mesh strainer (for beans)
7. Box grater or handheld cheese grater
8. Ladle or large serving spoon
Ingredients
1 lb (450 g) ground beef, 80 20 work best
1 tbsp olive oil or vegetable oil
1 medium yellow onion, diced
2 cloves garlic, minced
2 tbsp taco seasoning (about 1 store bought packet)
1 can (14.5 oz / 410 g) diced tomatoes, undrained
1 cup (240 ml) tomato sauce
2 cups (480 ml) beef or chicken broth, low sodium recommended
12 oz (340 g) medium pasta shells
1 can (15 oz / 425 g) black beans, drained and rinsed
1 cup frozen corn (or canned, drained)
1 1/2 to 2 cups shredded sharp cheddar cheese
1/4 cup chopped fresh cilantro, optional
1 lime, optional
Sour cream, optional
Salt and black pepper, to taste
Directions
- Heat the oil in a large pot or your Instant Pot on saute until shimmering, add diced onion and cook until soft about 3 to 4 minutes, add garlic and cook 30 seconds, then add the ground beef and brown it, breaking it up with a spoon; sprinkle in the taco seasoning, season with a little salt and pepper and stir well. If there is a ton of grease scoop most out leaving about a tablespoon so it still coats the meat.
- Add the undrained diced tomatoes, tomato sauce and the 2 cups low sodium broth, scrape up any browned bits from the bottom so nothing sticks, then add the pasta shells and press them down so they are mostly covered by liquid.
- If using the Instant Pot: close the lid, set valve to sealing, pressure cook on high for 4 minutes for medium shells, then do a quick release right away, open carefully and give everything a big stir. If some pasta is underdone put it on saute for a minute or two while stirring.
- If using the stove: bring to a boil, reduce heat to a steady simmer, cover and cook 12 to 14 minutes stirring every few minutes so pasta does not stick; if it looks too thick add a splash of broth or water. Check for doneness, you want tender but not mushy.
- Once pasta is nearly done add the drained and rinsed black beans and the corn and heat through about 1 to 2 minutes so beans and corn warm but dont overcook.
- Turn off the heat, remove from Instant Pot if needed, sprinkle in 1 and a half to 2 cups shredded sharp cheddar and stir until fully melted and creamy, taste and adjust salt and pepper.
- Stir in chopped cilantro if using and squeeze in lime juice to brighten it up, you can also fold in a dollop of sour cream for extra creaminess if you want it richer.
- If the mixture is too thick let it sit a minute or two and the cheese will loosen it, if too thin add a handful more cheese or stir in a little extra shredded cheddar off heat.
- Serve hot with extra shredded cheddar, cilantro, lime wedges and sour cream on the side, this feeds a crowd and leftovers reheat great, add a splash of water when reheating if it has thickened.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 444g
- Total number of serves: 6
- Calories: 656kcal
- Fat: 29.3g
- Saturated Fat: 13.7g
- Trans Fat: 0.17g
- Polyunsaturated: 1.7g
- Monounsaturated: 8.3g
- Cholesterol: 83mg
- Sodium: 500mg
- Potassium: 725mg
- Carbohydrates: 66.3g
- Fiber: 7.4g
- Sugar: 4.3g
- Protein: 34.8g
- Vitamin A: 467IU
- Vitamin C: 5.8mg
- Calcium: 268mg
- Iron: 3.7mg
