Cheesy Taco Noodles

Name: Cheesy Taco Noodles (One-Pan)
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 lb ground beef; 1 tbsp minced garlic; 1 tbsp dehydrated minced onion; 2 tbsp taco seasoning; 8 oz taco simmer sauce; 1 (8.8 oz) pouch pinto beans; 10 oz frozen corn; 1 cup green salsa; 2 cups beef broth; 1 tbsp tomato paste; 12 oz extra wide egg noodles; 1 cup water; 10 slices pepper jack cheese

Cheesy Taco Noodles is a one-pan, Tex-Mex style comfort meal combining ground beef, egg noodles, beans, and corn in a savory taco-flavored sauce. It's a homemade, budget-friendly alternative to boxed Hamburger Helper that comes together in under 30 minutes.

🌍American 🏷️Taco pasta 🏷️Cheesy noodles 🏷️Ground beef 🏷️One-pan meal Weeknight dinner

🏷️

🏷️Comfort food

-0:00

applesauceandadhdonTikTok

Total

30 min

Servings

6

Difficulty

Easy

Est. Cost

$25–$41

Recipe Source

View original recipe

From TikTok · by applesauceandadhd

-0:00

applesauceandadhdonTikTok

Ingredients

1 lb ground beef
1 tbsp minced garlic
1 tbsp dehydrated minced onion
2 tbsp taco seasoning
8 oz taco simmer sauce
1 (8.8 oz) pouch pinto beans
10 oz frozen corn
1 cup green salsa
2 cups beef broth
1 tbsp tomato paste
12 oz extra wide egg noodles
1 cup water
10 slices pepper jack cheese

13 Ingredients

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Instructions

1
In a large skillet over medium-high heat, add the ground beef and begin to break it up.
2
Add the minced garlic, dehydrated minced onion, and taco seasoning. Continue to cook, stirring, until the beef is fully browned.
3
Stir in the taco simmer sauce, pinto beans, frozen corn, and green salsa.
4
Pour in the beef broth and add the tomato paste. Stir everything together until well combined.
5
Add the entire bag of egg noodles and the cup of water. Stir to submerge the noodles in the liquid.
6
Cover the skillet and let the mixture simmer until the noodles are tender and have absorbed most of the liquid, about 10-12 minutes. Stir occasionally to prevent sticking.
7
Once the noodles are cooked, lay the pepper jack cheese slices over the top of the mixture.
8
Stir the cheese into the noodles until it's melted and the sauce is creamy. Serve immediately.

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Tips & Notes

Pro tips

Brown the ground beef first and drain excess fat before adding other ingredients to avoid a greasy, heavy sauce.
Use beef broth and taco simmer sauce as your base liquid—the ratio ensures noodles cook through while staying creamy, not soupy or dry.
Add frozen corn and beans directly without thawing; they warm through during the final 5 minutes and stay intact.
Stir frequently in the last 5 minutes to prevent noodle sticking and ensure even seasoning distribution.

Substitutions

Taco simmer sauce → salsa plus tomato paste and cumin blend
Pinto beans → black beans or kidney beans
Frozen corn → fresh corn or canned corn (drained)
Green salsa → red salsa or mild pico de gallo

Storage & make-ahead

Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat on the stovetop over medium heat with 2–3 tbsp broth to restore creaminess.

Common Questions

Can you make Cheesy Taco Noodles ahead of time?

Yes. Prepare the entire dish, cool completely, and refrigerate in an airtight container for up to 3 days. Reheat on the stovetop over medium heat with a splash of broth to restore creaminess.

What can I substitute for taco simmer sauce?

Use 1 cup salsa mixed with 2 tbsp tomato paste and 1 tsp cumin. You can also use enchilada sauce or a combination of tomato sauce and taco seasoning.

Can I use a different pasta shape?

Yes. Small pasta shapes like elbow macaroni, ditalini, or rotini work well. Avoid long noodles like spaghetti as they're harder to mix into the sauce.

How do I know when the noodles are done?

Cook until tender but not mushy—usually 8–10 minutes. The pasta should absorb most of the liquid while remaining slightly creamy from the cheese and sauce.

Is this recipe freezer-friendly?

Yes. Cool completely and freeze in an airtight container or freezer bag for up to 2 months. Thaw overnight in the fridge and reheat on the stovetop with extra broth.