Cheesy Taco Pasta

Cheesy Taco Pasta

This cheesy taco pasta is made with homemade taco seasoning, black beans, corn, and shredded Mexican cheeses for a flavor your kids and whole family will love.

Cheesy Taco Pasta

Cheesy Taco Pasta

If you have a toddler, then you’re well aware that their food decisions make no sense whatsoever. One day, they’ll devour a bowl of pasta no questions asked and the next, they won’t even put it to their lips. I try to use similar words like, “Try” or “For Luca” when Luca denies familiar foods, and sometimes, it works, and sometimes, it doesn’t.

It can be really frustrating, but it’s all part of the process. Something comforting for me was hearing the advice to look at the week of food as a whole, not day by day (because if you look at it day by day, you’ll beat yourself up and go crazy!)

Cheesy Taco Pasta

This Cheesy Taco Pasta is so easy to make and is for the whole family – it makes a giant portion to share, it’s super flavorful and has just a spicy kick enough not to scare off new eaters and just enough to satisfy adults. It’s cheesy, so, who can so no to cheese? And I made mine with Banza rotini to squeeze in extra nutrition (chickpeas are a great source of protein and iron!)

You can switch up the type of meat you use here in this quick weeknight pasta – ground chicken, turkey, or beef are usually hits with Luca. But then again… you never know!

Cheesy Taco Pasta

Serves 6 adult portions

Cheesy Taco Pasta

10 minPrep Time

20 minCook Time

30 minTotal Time

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  • 1 tablespoon extra virgin olive oil
  • 1 pound ground meat (turkey, chicken, or beef)
  • salt and pepper
  • 1/2 cup chicken broth
  • ¾ cup canned black beans, drained and rinsed
  • ½ cup frozen corn
  • 8oz box rotini pasta (I used Banza)
  • 1/3 cups shredded Mexican cheese
  • For the taco seasoning:
  • 1/8 teaspoon cayenne pepper
  • 1 teaspoon chili powder
  • ¼ teaspoon paprika
  • ¼ teaspoon dried oregano
  • ¼ teaspoon onion powder
  • ½ teaspoon cumin


  1. Combine all of the ingredients for the taco seasoning in a small bowl and mix together. Set aside.
  2. Heat the oil in a large skillet over medium heat. Once the oil is shimmering, add the meat, crumble, and season with salt and pepper. Stir well and cook until cooked through and no longer pink on the inside, 5-7 minutes. Add the taco seasoning, broth, black beans, corn, and stir well. Let cook another 3 minutes to heat up the corn.
  3. Meanwhile, fill a medium pot with water and bring to a boil over high heat. Once boiling, add in the pasta and cook according to the package directions, typically about 7-9 minutes. Drain and reserve about ½ cup of the pasta water.
  4. Pour the finished meat mixture into a large mixing bowl. Add the pasta, reserved water, and Mexican cheese. Stir well until cheese is melted. Serve.

Cheesy Taco Pasta

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