I can’t wait to share my One Pot Taco Mac and Cheese recipe that mixes beef, black beans, and pasta shells into a frugal meal that feeds an army.

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I kind of geek out when a recipe solves dinner and pleases a crowd, so this Cheesy Taco Pasta Instant Pot idea grabbed me hard. Imagine spicy taco notes wrapped around tender pasta shells with savory ground beef, then everything gets that gooey hit from shredded sharp cheddar, it’s almost wrong how much comfort comes from one pot.

I kept thinking, why did I wait so long to mash these two worlds together, cause it’s cheap, loud, and totally satisfying. It’s the kind of dinner that makes people ask for seconds before they finish, and I love that.

Ingredients

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Ground beef: Rich in protein and iron, adds savory fat and depth, can be greasy.
Pasta shells: Provides carbs for energy, soaks up sauce, makes dish filling.
Black beans: Great fiber and plant protein, adds creaminess and earthy flavor.
Tomatoes/Rotel: Bright acidity and vitamin C, balances richness, a little spicy maybe.
Sharp cheddar: Melts into gooey richness, gives salty tang and calcium.
Onion and garlic: Aromatics that add sweetness when caramelized, and savory punch.
Corn: Adds pop of sweetness and texture, it’s optional but really nice.
Cilantro, lime, sour cream: Bright finishing notes, freshness, tang, creamy cool contrast.

Ingredient Quantities

1 lb ground beef (80/20 is great, leaner works too)

1 tbsp olive oil

1 medium yellow onion, diced

2 cloves garlic, minced

1 packet taco seasoning (about 2 tbsp) or 1 tbsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp oregano, 1 tsp salt

10 oz can Rotel or 14.5 oz diced tomatoes (use your fave)

8 oz tomato sauce

2 cups beef broth (or chicken/veg broth)

12 oz pasta shells (small or medium, about 3 cups dry)

15 oz can black beans, drained and rinsed

1 cup frozen corn (optional but nice)

1 1/2 to 2 cups shredded sharp cheddar

1 tsp salt (adjust if your taco seasoning is salty)

1/2 tsp black pepper

Fresh cilantro, chopped for garnish (optional)

Lime wedges for serving (optional)

Sour cream for topping (optional)

How to Make this

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1. Heat 1 tbsp olive oil in your Instant Pot on Sauté or in a large heavy pot on the stove over medium-high heat; add the diced onion and cook till soft about 3-4 minutes, toss in garlic for 30 seconds, then add 1 lb ground beef, 1 tsp salt and 1/2 tsp black pepper and break it up, cook till no pink remains. If you used 80/20 drain most of the fat, if your beef is lean nothing to drain and add oil at start was helpful.

2. Stir in the taco seasoning packet (about 2 tbsp) or the spice mix (1 tbsp chili powder, 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp oregano, 1 tsp salt), then add the 10 oz Rotel or 1
4.5 oz diced tomatoes (with juices) and 8 oz tomato sauce; scrape browned bits from the bottom so nothing will burn.

3. Pour in 2 cups beef broth, give a quick stir to combine and deglaze the pan pot, taste for salt since the taco seasoning might already be salty.

4. Add 12 oz pasta shells in a single even layer, push them down so theyre mostly submerged but dont stir into a paste, then scatter the drained and rinsed 15 oz black beans and 1 cup frozen corn on top (you can fold them in after cooking if you prefer).

5. If using Instant Pot: close lid, set valve to sealing, high pressure for 4 minutes, quick release when timer is up. If using stove: bring to a boil, reduce to a simmer, cover and cook 10 to 12 minutes stirring occasionally until pasta is al dente; add a splash more broth if it looks too dry before pasta is done.

6. After pressure release or simmer, open lid and stir everything together, let it sit 2 minutes to thicken a bit if needed.

7. Off the heat stir in 1 1/2 to 2 cups shredded sharp cheddar until melty and creamy, taste and adjust salt and pepper.

8. Serve hot topped with chopped fresh cilantro, lime wedges and a dollop of sour cream if you like. Tip: leftovers reheat with a splash of broth in the microwave or on the stove cause pasta will absorb sauce, and this recipe stretches great if youre feeding a crowd so double it and freeze portions.

Equipment Needed

1. Instant Pot or a large heavy bottomed pot for the stovetop
2. Wooden spoon or heatproof spatula for breaking up beef and scraping browned bits
3. Chef’s knife for dicing the onion and mincing garlic
4. Cutting board
5. Measuring cups and spoons (2 cup measure, tbsp, tsp)
6. Can opener and a colander for draining and rinsing the beans
7. Cheese grater (or use pre shredded if youre lazy)
8. Heatproof serving spoon or slotted spoon and tongs for serving
9. Pot holders or oven mitts for handling hot lids and pots

FAQ

Q: Can I make this in an Instant Pot and how long does it take? A: Yes. Sauté the beef, onion and garlic first (5 to 7 min), add taco seasoning, tomatoes, sauce and broth, stir to deglaze, stir in pasta so it's mostly submerged. Pressure cook on high for 4 minutes, then quick release carefully. Stir in beans, corn and cheese off heat so cheese melts. If sauce is too thin, use sauté to reduce for a few minutes.

Q: How do I make it on the stove if I don’t have an Instant Pot? A: Brown beef, onion and garlic in a large pot, add seasoning, tomatoes, sauce and broth. Bring to a simmer, add pasta, cover and cook 12 to 14 minutes, stirring now and then so pasta cooks evenly. Stir in beans, corn and cheese at the end. Cook longer if you like softer pasta.

Q: Can I swap the beef for something else or make it vegetarian? A: Yep. Ground turkey or chicken works fine but might need a little extra oil because they’re leaner. For vegetarian, use plant based crumbles or double up on black beans and extra veggies, and use vegetable broth. Taste and adjust taco seasoning since flavors change.

Q: How do I stop the pasta from sticking or getting mushy? A: Use a short pasta like small shells, make sure pasta is pushed into the liquid but don’t over stir in the Instant Pot, and follow the 4 minute pressure time. On the stove stir occasionally and keep a gentle simmer. If you overcook, a quick rinse under hot water can help with texture before reheating.

Q: Can I freeze leftovers and how should I reheat? A: Yes. Freeze without the cheese for best texture, in an airtight container up to 3 months. Thaw overnight in the fridge and reheat gently on the stove with a splash of broth, or microwave in short bursts, stirring between. Add fresh cheese and cilantro after reheating.

Q: How much salt do I need and can I adjust the spice level? A: If using a store taco seasoning, cut the extra 1 tsp salt or taste as you go because packets can be salty. To boost heat add chopped jalapeño, chili flakes or a few dashes of hot sauce. Lime juice at the end brightens everything up.

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

Ground beef
- Ground turkey or chicken – leaner, same 1:1 swap but add a splash of oil or extra seasoning because it’s drier.
- Crumbled firm tofu or tempeh – brown it well with spices for texture, good vegetarian swap.
- Plant-based ground (Beyond/Impossible) – use same amount, cooks the same and keeps that meaty feel.
Taco seasoning packet
- Homemade mix – 1 tbsp chili powder, 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp oregano, 1 tsp salt (easy and less salty).
- Fajita or enchilada seasoning – similar flavor profile, 1:1 swap but taste and salt can vary.
- Salsa + a pinch of chili powder – adds moisture and fresh flavor, good if you’re out of dry spices.
Pasta shells
- Elbow macaroni or rotini – same cook time usually, just use equal dry volume.
- Penne or rigatoni – a bit bigger, may need a minute more to cook but works great for saucier bites.
- Gluten-free pasta (rice or corn) – use same amount but check package for cooking time and liquid adjustments.
Sharp cheddar
- Monterey Jack or Colby Jack – melts smoother, milder flavor so add a pinch extra salt if needed.
- Pepper Jack – adds a little kick, good if you like spice.
- Mexican blend or crumbled queso fresco – Mexican blend melts well, queso fresco is great as a salty topping.

Pro Tips

1) Brown the beef well and scrape the browned bits from the pan, thats where most of the flavor lives. If you used 80/20 drain most of the fat but leave a tablespoon or two for richness, if the beef was lean add a splash of oil so it wont stick.

2) For Instant Pot, layer the pasta in one even layer and push it down so its mostly submerged but dont stir it into a paste, stirring before pressure makes the starches clump and youll get gummy pasta. Quick release right away when the timer ends so the shells dont overcook.

3) Salt carefully, taste the broth before adding more since taco seasoning can already be pretty salty. A squeeze of lime or a tiny splash of vinegar at the end brightens the whole dish, trust me its worth it.

4) Turn the heat off before you stir in the cheese so it melts smooth and doesnt go grainy, and save a little cheese to sprinkle on top for texture. If the mixture is too thick after resting, loosen it with a splash of broth or milk when reheating.

5) Leftovers: add a splash of broth when reheating because the pasta soaks up sauce. To change it up, top with extra cheese and broil for a minute or two for a crisp cheesy finish, but watch it close cause it browns fast.