I created a One Pot Taco Mac And Cheese that combines seasoned beef, black beans, pasta shells, and cheddar so you can feed an army without spending a fortune.

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I cant resist a dinner that acts like a cheat code for weeknights, and this Cheesy Taco Pasta Instant Pot does just that. I load it with ground beef and plenty of shredded cheddar cheese so every spoonful is rich and sloppy, the kind that makes you reach for seconds.

It looks like two dinner worlds collided and somehow got better, and I love how lazy it feel but still makes people go wow. If you like bold, messy food that stretches a grocery budget, this one will do it, and yeah it feeds a crowd without much fuss.

Ingredients

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Ground beef: rich in protein and iron, adds savory depth and juicy texture.
Black beans: good fiber and plant protein, hearty, slightly earthy, boosts satiety.
Pasta shells: carbs for energy, soaks up sauce, choose whole grain for more fiber.
Diced tomatoes: adds brightness and acidity, low cal, provides vitamin C and lycopene.
Cheddar cheese: melty, gives creaminess and salt, adds calcium and extra calories.
Taco seasoning: spice blend gives smoky warm flavor, can be high in sodium sometimes.
Onion and garlic: savory aromatics, add sweetness when cooked, kinda boost flavor and health.

Ingredient Quantities

1 lb ground beef (80/20 works best)

1 small yellow onion, diced

3 cloves garlic, minced

2 tbsp taco seasoning or 1 packet

1 can 14.5 oz diced tomatoes, undrained

1 can 15 oz black beans, drained and rinsed

2 cups beef broth

8 oz dried pasta shells (about 2 cups)

1 cup frozen corn, optional

2 cups shredded cheddar cheese, divided, plus more for topping if you want

Salt and black pepper to taste

Optional toppings: chopped cilantro, sliced green onions, sour cream, lime wedges

How to Make this

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1. Heat a large Instant Pot on Sauté or a big skillet over medium high heat. Add 1 lb ground beef (80/20 works best) and the diced small yellow onion, cook until beef is browned and onion is soft, breaking meat up as you go. Drain excess fat if it looks greasy, but leave a tablespoon or so for flavor. Add 3 cloves minced garlic and 2 tbsp taco seasoning, cook 30 seconds until fragrant.

2. If using the Instant Pot, pour in 2 cups beef broth and scrape any browned bits off the bottom to deglaze the pot so you dont get a burn notice. If using the stove, add the beef broth now and bring to a simmer.

3. Add 1 can 1
4.5 oz diced tomatoes undrained and 1 can 15 oz black beans drained and rinsed to the pot. Stir to combine. If using frozen corn, sprinkle in the 1 cup now.

4. Stir in 8 oz dried pasta shells, pushing them down so theyre mostly submerged in the liquid. For the Instant Pot do not over stir, just make sure pasta is in an even layer.

5. Instant Pot method: seal the lid, set to High Pressure for 4 minutes (shells are short cook pasta), when it beeps do a Quick Release right away. For stove method: simmer gently, uncovered, stirring every few minutes, and cook about 8 to 10 minutes until shells are al dente and most liquid is absorbed. If it gets too thick add a splash more broth.

6. Once cooked, open the lid or remove from heat and immediately stir in 1 cup of the 2 cups shredded cheddar cheese until melted and creamy. Season with salt and black pepper to taste. If the sauce is too thin let it sit a minute to thicken, or simmer a bit on the stove to reduce.

7. Sprinkle the remaining 1 cup cheddar over the top and put the lid on or cover for a minute so it melts, or pop under a hot broiler for 1 to 2 minutes to get it bubbly and golden if you want.

8. Serve hot with optional toppings: chopped cilantro, sliced green onions, sour cream and lime wedges. Tip: a squeeze of lime and extra cheese takes it over the top, and if you need to stretch it more add another cup of broth while cooking then simmer down.

Equipment Needed

1. Instant Pot (or a large skillet if you prefer stovetop)
2. Wooden spoon or heatproof spatula for breaking up and stirring the beef
3. Chef’s knife
4. Cutting board
5. Liquid measuring cup (for the 2 cups beef broth)
6. Dry measuring cups and measuring spoons (for pasta and taco seasoning)
7. Colander (to drain and rinse the black beans and any excess fat)
8. Can opener
9. Ovenproof dish or baking sheet and oven mitts (if you want to broil the cheese on top)

FAQ

Q: Can I make this on the stove instead of the Instant Pot? A: Yes. Brown the beef and onion in a large pot, add garlic and taco seasoning, then toss in tomatoes, beans, broth and pasta. Bring to a simmer, cover and cook 10 to 12 minutes, stirring once or twice until the pasta is al dente. Stir in corn and cheese off the heat. Simple.

Q: How long in the Instant Pot and how much liquid do I need? A: After browning on sauté, add the tomatoes, beans, 2 cups beef broth and the pasta. Cook on high pressure for 4 minutes then do a quick release. Stir in cheese and toppings. If your pot gives a burn warning, put a little broth under the pasta before layering.

Q: Can I swap ground beef for turkey or make it vegetarian? A: Yep. Ground turkey works fine but has less fat so add a teaspoon of oil and maybe a bit more seasoning. For vegetarian use extra beans, lentils or meatless crumbles and swap to vegetable broth.

Q: What pasta can I use and can I make it gluten free? A: Small shapes like shells, elbows or rotini work best. Whole wheat or gluten free pasta both work but GF tends to get softer faster so check a minute or two early. Larger pasta shapes may need a bit more liquid or time.

Q: How do I avoid soggy pasta? A: Use the recommended 2 cups of broth, stick to the cook time, and stop cooking as soon as the pasta is al dente. In the Instant Pot use quick release. Add cheese after you take it off the heat so it stays creamy not gluey.

Q: How long will leftovers last and can I freeze it? A: Store in an airtight container in the fridge for 3 to 4 days. Reheat in the microwave or on the stove with a splash of broth so it doesnt dry out. You can freeze without extra cheese for up to 2 months, thaw overnight and add cheese when reheating.

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

Ground beef (1 lb): swap with ground turkey or chicken 1 for 1, or use plant based crumbles (Beyond/Impossible) same amount. If you use lean turkey add a tablespoon oil and a bit more taco seasoning since it’s milder.
Black beans (15 oz canned): substitute pinto or kidney beans, or cooked chickpeas, drained and rinsed. Use low sodium cans if you wanna control salt.
Beef broth (2 cups): use chicken or vegetable broth 1 for 1, or water plus 2 teaspoons bouillon. For a brighter taco taste try 1 cup tomato juice or salsa plus 1 cup broth and reduce added salt.
Shredded cheddar (2 cups): swap with Monterey Jack, Colby or pepper jack (same amount) for different melt and flavor. For dairy free use vegan shredded cheese or stir in about 4 ounces cream cheese for extra creaminess.

Pro Tips

– Brown the beef well and drain most of the fat but leave about a tablespoon for flavor, it helps the sauce cling to the pasta. Dont salt until the end cause the taco seasoning and broth can already be pretty salty.

– If you use an Instant Pot deglaze the pot really well after browning so you dont get a burn notice, scrape up every browned bit with the broth. When you add the pasta push it down so it sits evenly but dont stir it into a mush.

– Aim to pull the shells just shy of fully done if you plan to broil or let it rest, theyll finish cooking from residual heat and wont get gummy. For stovetop just watch and stir so they dont stick, al dente is the goal.

– Take the pot off the heat before stirring in most of the cheddar so it melts creamy instead of clumping, save some for the top and cover a minute to melt or flash under the broiler for a crust. If the sauce seems watery let it rest a few minutes, it firms up; if too thick add a splash of broth.

– Add delicate mix ins late — corn goes in near the end so it stays sweet and not mushy, beans should be rinsed to cut extra starch and salt. Leftovers reheat great with a little extra broth and a squeeze of lime or fresh cilantro really brightens it back up.