Taco Pasta (Instant Pot Or Stove) Recipe

I couldn’t resist sharing my One Pot Taco Mac And Cheese because it somehow stretches a pound of ground beef, black beans, pasta shells, and cheddar into a surprisingly frugal feast that feeds an army.

I never thought a pantry staple could start a tiny rebellion at dinner but this Cheesy Taco Pasta Instant Pot did just that. I picture juicy ground beef and melting cheddar cheese colliding into these crazy, gooey bites that make you ask why this isnt on repeat every week.

It sounds dumb simple yet there’s a little trick in the texture that keeps you guessing, like each forkful hides something new. I fed a crowd and still had leftovers that tasted even better, so yeah I’m suspicious, but also totally obsessed.

You gotta try it, trust me.

Ingredients

• Ground beef: Rich in protein, adds savory flavor and fat, but can be high in saturated fat.
• Onion: Adds sweetness and umami when cooked, provides fiber and vitamin C, brightens dish.
• Garlic: Punchy aroma, small amounts add big flavor, has antioxidants and immune benefits.
• Tomatoes: Add acidity, vitamin C and lycopene, make the sauce tangy and slightly sweet.
• Pasta shells: Carbs for energy, provides comfort texture and soaks up taco flavors, choose whole grain.
• Black beans: Great fiber and plant protein, creamy texture, helps stretch the meal and adds nutrition.
• Corn: Sweet kernels add crunch and natural sweetness, provides fiber, vitamin B and color.
• Cheddar cheese: Melty sharpness, adds calcium and fat, brings richness and a gooey finish.

Ingredient Quantities

• 1 lb (450 g) lean ground beef 80/20 or 85/15, whatever you got
• 1 tbsp olive oil (optional)
• 1 medium yellow onion, finely chopped about 1 cup
• 3 cloves garlic, minced
• 1 packet taco seasoning about 2 tbsp
• 1 can 15 oz tomato sauce
• 1 can 14.5 oz diced tomatoes, undrained
• 2 cups beef or chicken broth low sodium
• 8 oz small pasta shells dry about 2 cups
• 1 can 15 oz black beans drained and rinsed
• 1 cup corn kernels frozen or canned drained
• 2 cups shredded sharp cheddar cheese about 8 oz
• Salt and black pepper
• Optional garnishes 1/2 cup chopped fresh cilantro, 2 green onions sliced, lime wedges, sour cream

How to Make this

1. Heat your Instant Pot on Sauté or a large heavy pot or skillet over medium high heat, add 1 tablespoon olive oil if using, then crumble in 1 pound ground beef with the finely chopped yellow onion and cook until no pink remains and the onion is soft; drain excess fat if there’s a lot.

2. Stir in the minced garlic and the taco seasoning and cook about 30 to 60 seconds until fragrant, scraping up the browned bits off the bottom so you get that flavor.

3. If using the Instant Pot add the 15 ounce can tomato sauce, the 1
4.5 ounce can diced tomatoes with their juices, 2 cups low sodium beef or chicken broth and the 8 ounces dry small pasta shells; stir, make sure pasta is mostly covered, close lid, set to high pressure for 4 minutes then do a quick release and open when safe.

4. If cooking on the stove add the tomato sauce, diced tomatoes with juices and broth to the beef, bring to a boil, stir in the dry pasta shells, reduce to medium low, cover and simmer 10 to 12 minutes stirring every few minutes so the pasta doesnt stick and adding a splash more broth if it looks dry.

5. After the pasta is cooked, stir in the drained and rinsed 15 ounce can black beans and the 1 cup drained corn and warm through for a minute or two.

6. Remove from heat and fold in the 2 cups shredded sharp cheddar until melted and creamy, taste and season with salt and black pepper to your liking.

7. Let the pot sit for 2 to 3 minutes to thicken up so it isnt soupy, add a little more broth if you want it looser.

8. Serve right away with optional garnishes chopped fresh cilantro, sliced green onions, lime wedges and sour cream, and sprinkle a little extra cheese on top if you want.

9. Tip the next day it tastes even better reheated, store covered in the fridge for up to 3 to 4 days and loosen with a splash of broth when reheating; freezing is possible but pasta texture will change.

Equipment Needed

1. Instant Pot or a large heavy pot or large skillet
2. Chefs knife and cutting board
3. Large wooden spoon or silicone spatula for browning and stirring
4. Measuring cups and measuring spoons
5. Can opener
6. Colander or fine mesh strainer for draining and rinsing
7. Cheese grater
8. Ladle or large serving spoon

FAQ

Taco Pasta (Instant Pot Or Stove) Recipe Substitutions and Variations

• Ground beef (1 lb): try ground turkey or chicken, plant based crumbles like Beyond or Impossible (add a little oil), or mild ground pork, gives similar texture but lighter flavor
• Pasta shells (8 oz): use elbow macaroni, small rotini, or small penne, any small short pasta cooks the same
• Black beans (15 oz): swap for pinto beans, kidney beans, or drained chickpeas, they all hold up well in the saucy pasta
• Sharp cheddar (2 cups): sub Mexican blend, Monterey Jack, or Pepper Jack for some heat, or mozzarella for a milder super gooey melt

Pro Tips

– Brown the beef well and scrape up the browned bits, then deglaze the pan with a splash of broth or a little of the tomato sauce before adding the rest. That fond is pure flavor, and draining only the excess fat (not all of it) keeps richness without greasiness.

– For the Instant Pot put the pasta in an even layer and press it down so it’s mostly covered by liquid, but dont stir it into a big clump or you’ll get sticky, mushy pasta. Use a careful quick release so hot starchy liquid doesnt foam everywhere; a long utensil or towel helps control the valve.

– Hold back a handful of the cheese and stir the rest in off the heat. Let the pot sit a few minutes to thicken so it isnt soupy, then add the reserved cheese on top when serving so you get melty strings and a nicer texture. If you plan to freeze, leave out the cheese and add it when reheating.

– Taste for salt at the end because taco seasoning can already be salty. Brighten the whole dish with acid and fresh herbs right before serving like a squeeze of lime and cilantro, and add sour cream or plain yogurt to cut heat and make it creamier.