Save My college roommate accidentally invented this during finals week when we had half a box of pasta, some ground beef thawing on the counter, and zero energy to make separate dishes. The whole apartment smelled like tacos, which was honestly the only thing getting us through exam season. Now it is the Wednesday night special I return to when time is tight but comfort is nonnegotiable.
Last winter my sister showed up with her three kids unexpectedly and I had nothing prepared. This saved the day. Even the picky eater who claims to hate beans went back for seconds, though she did pick out most of the corn. The little one kept calling it taco spaghetti, which honestly feels more accurate than the actual name.
Ingredients
- 1 lb ground beef: I use 85/15 for enough fat to keep everything juicy without creating an oil slick on top
- 8 oz short pasta: Penne or shells catch the sauce in those little pockets, but whatever is hiding in your pantry works perfectly fine
- 1 small onion finely chopped: Dice it small so it basically disappears into the sauce instead of staying in distinct chunks
- 2 cloves garlic minced: Fresh garlic makes such a difference here, but do not let it burn or it will turn bitter
- 1 cup canned corn drained: Sweet corn balances the spices, but frozen works too if you thaw it first
- 1 cup canned black beans drained and rinsed: Rinse them well or your sauce will turn an unappealing grayish color
- 1 can diced tomatoes with juices: The liquid counts as part of the broth, so dump everything in
- 2 cups low-sodium chicken or beef broth: Low sodium gives you control because taco seasoning brings plenty of salt on its own
- 2 tbsp taco seasoning: Homemade is easy but the packet stuff works perfectly, nobody will know the difference
- 1 cup shredded cheddar cheese: Sharp cheddar packs more flavor so you can use slightly less
- 1/2 cup shredded Monterey Jack cheese: This melts beautifully and balances the sharper cheddar
- 1/2 tsp salt: Start with less and add more at the end, the broth and seasoning both have salt already
- 1/4 tsp black pepper: Freshly ground makes a noticeable difference if you have the energy
- Optional toppings: Cilantro, green onions, sour cream, or whatever else makes it feel like a complete taco experience
Instructions
- Brown the beef:
- Crank the heat to medium high and break the meat apart with your spoon until it is no longer pink. I tilt the pan slightly and let the fat pool so I can spoon most of it out before moving on.
- Soften the aromatics:
- Toss in the onion and let it cook for a few minutes until it is translucent, then add the garlic for just half a minute. You will know the garlic is ready when the smell fills the kitchen.
- Add the spices:
- Sprinkle the taco seasoning, salt, and pepper right over the meat and stir until everything is coated in that reddish brown mix.
- Build the sauce:
- Dump in the corn, beans, diced tomatoes with all their juice, the dry pasta, and the broth. Give it a good stir so the pasta is submerged.
- Simmer everything together:
- Bring it to a gentle bubble then drop the heat to low, cover the pan, and let it simmer for about 12 to 15 minutes. Check occasionally to make sure the pasta is not sticking to the bottom.
- Melt the cheese:
- Remove the pan from heat completely and scatter both cheeses over the top. Cover it back up and walk away for a few minutes while residual heat does the work.
- Combine and serve:
- Gently fold the melted cheese into the pasta so you get those cheesy strings in every bite. Top with whatever makes you happy and eat it while it is still steaming.
Save This became my contribution to every potluck after my friend group realized I could not bake but could make something that disappeared faster than the desserts. One person brought the serving spoon home in their tote bag by accident and I never saw it again. I consider that the highest compliment.
Make It Your Own
I have made this with ground turkey when I was trying to eat lighter and honestly it works great, though you might need a splash of oil since turkey is so lean. Sometimes I use pepper jack instead of Monterey Jack when I want extra heat without chopping jalapeños. The recipe is forgiving enough that you can use whatever cheese is sitting in your fridge from taco Tuesday.
Get Ahead
The whole thing reheats beautifully and actually tastes better the next day when the flavors have had time to hang out together. I portion leftovers into containers and add a splash of broth before microwaving because the pasta really does soak up everything. You could also assemble it up to the point of adding cheese, refrigerate it, and bake it with the cheese on top when you are ready to eat.
Round It Out
A simple green salad with lime dressing cuts through the richness, or you could go full Tex Mex with roasted corn and elote on the side. If you want to keep it easy, tortilla chips and guacamole on the table feel like enough. My kids just want apple slices, which I have learned to stop questioning.
- Warm your bowls in the oven for a few minutes so the cheese stays melted longer
- Squeeze fresh lime over the top right before serving to brighten all those rich flavors
- Put the toppings in small bowls and let people build their own perfect bites
Save This is the kind of dinner that makes people feel taken care of without requiring you to spend hours in the kitchen. It is not fancy, but it is exactly what you want on a Tuesday when the week feels long and comfort is the only thing that matters.
Recipe Guide
- → What pasta types work best for this dish?
Short pasta shapes like penne, shells, or rotini hold the sauce well and cook evenly in this one-pot dish.
- → Can I substitute the ground beef with other proteins?
Yes, ground turkey or chicken can be used for a lighter version without compromising flavor.
- → How do I make the dish spicier?
Add diced jalapeños or swap cheddar cheese for pepper jack to bring a spicy kick.
- → Is it possible to make this gluten-free?
Using gluten-free pasta varieties allows this dish to accommodate gluten sensitivities.
- → What are good toppings to enhance the flavors?
Fresh cilantro, sliced green onions, and a dollop of sour cream complement the hearty flavors beautifully.
- → Can I prepare the dish in advance?
It’s best enjoyed fresh, but leftovers keep well refrigerated for up to 2 days and reheat nicely.