Creamy Fiesta Taco Pasta

Creamy Fiesta Taco Pasta served in a beige ceramic bowl with elbow macaroni, ground beef, black beans, and corn in a cheesy sauce, garnished with cilantro on a white marble background with fresh ingredients blurred behind. — Creamy Fiesta Taco Pasta – cheesy one-pot Tex-Mex pasta with beef, beans, and corn, perfect for an easy weeknight dinner.

Creamy Fiesta Taco Pasta brings all your favorite taco flavors into one comforting, one-pot wonder. This quick and easy weeknight meal blends perfectly seasoned ground beef, tender pasta, and a rich, cheesy sauce—all cooked together for maximum flavor and minimal cleanup. With the bold spices of taco seasoning, the sweetness of corn, and the heartiness of black beans, every bite bursts with Tex-Mex flair.

One of the best things about this dish is its flexibility. You can adjust the heat to suit your taste, swap out pasta shapes, or even add extra veggies for more texture and nutrition. Plus, the sour cream finish gives it an irresistibly creamy touch that balances the spices beautifully.

Fun fact: combining pasta and Mexican-inspired flavors isn’t as unusual as it sounds—many regions embrace “fusion” comfort food to bring the best of two worlds together. This dish is proof that tacos and pasta were meant to meet in the same pot!

Recipe Yield: 6 servings

INGREDIENTS

1 lb penne pasta
1 lb ground beef (85/15)
1 cup yellow onion, diced
3 cloves garlic, minced
2 tbsp olive oil
1 packet (2 ½ tbsp) taco seasoning
1 tsp smoked paprika
½ tsp ground cumin
¼ tsp cayenne pepper (optional)
2 ½ cups beef broth
1 cup tomato sauce
1 cup canned diced tomatoes (with juices)
1 cup canned black beans, drained and rinsed
1 cup frozen corn kernels
1 ½ cups shredded cheddar cheese
½ cup sour cream
Salt and black pepper, to taste
Fresh cilantro, chopped (for garnish)

INSTRUCTIONS

1. Sauté and season:
Heat olive oil in a large deep skillet or Dutch oven over medium heat. Add ground beef and onion, cooking until beef is browned and onions are softened, about 5–6 minutes. Stir in garlic, taco seasoning, smoked paprika, cumin, and cayenne, cooking for another 1–2 minutes until fragrant.

2. Add liquids and pasta:
Pour in beef broth, tomato sauce, and diced tomatoes with their juices. Stir in pasta, making sure it’s submerged. Bring mixture to a gentle boil.

3. Simmer and stir:
Reduce heat to medium-low, cover, and cook for 12–14 minutes, stirring occasionally to prevent sticking. Pasta should be tender and sauce slightly thickened.

4. Add beans, corn, and cheese:
Stir in black beans and corn. Cook uncovered for 3–4 minutes until heated through. Sprinkle in shredded cheddar and stir until melted and creamy.

5. Finish and serve:
Remove from heat and stir in sour cream for a creamy finish. Season with salt and pepper to taste. Garnish with fresh cilantro before serving.

Helpful Tips to Perfect This Recipe

Use Freshly Grated Cheese: Pre-shredded cheese can be coated with anti-caking agents, which prevent it from melting smoothly into the sauce.
Adjust Spice Levels: For a milder dish, skip the cayenne pepper; for more heat, add diced jalapeños or a pinch of chili flakes.
Pasta Swap: While penne works well, you can use shells, rotini, or elbow macaroni for a different texture that holds the sauce beautifully.

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