Quick One-Pot Mexican Pasta

Quick One-Pot Mexican Pasta

Delicious, fast and made in one pot!

I am attracted to recipes that say either quick or one pot. I do love cooking but sometimes I just don’t want to be in the kitchen for hours, especially in the spring time! I want to be outside working in the garden or just enjoying the weather as much as possible this time of year. This one pot Mexican pasta came together quickly and was very tasty! I made several adjustments from the original, either to make it healthier or to make it more cost-effective by using what I had on hand. I still wanted to retain the ease and quickness of the recipe, which usually makes it hard to make it as healthy as possible. I think I found a good balance however, and I hope your family likes it as much as mine did!

Quick One-Pot Mexican Pasta

I started by browning the ground beef in my electric skillet. The original recipe called for ground turkey, which I think would be great, but my family farms and they are gracious enough to stock my deep freeze with wonderful, Western Kansas raised beef products (thanks Mom and Dad)! Once that was cooked through, I drained and rinsed my ground beef with hot water to remove as much of the fat as possible. Return ground beef to skillet and add pasta, salsa, chicken broth, and tomato sauce. I used Barilla veggie pasta to sneak in another serving of veggies, Pace Picante Sauce in medium is our favorite and always on hand, canned chicken broth and tomato sauce. Stir this together, bring to a boil, cover, reduce heat and let simmer about 10 minutes.

While this is simmering, chop fresh cilantro and green onions and dice an avocado for topping. When the pasta is cooked through, add diced tomatoes, corn and black beans. I used canned diced tomatoes and frozen corn this time but once we have some from the garden I will use fresh. I can’t wait! The beans were also canned. Make sure to rinse the canned tomatoes and beans before you add them to the dish to reduce sodium. Let this warm through for about 1-2 minutes and you’re done!

Quick One-Pot Mexican Pasta

I topped about 2 cups of chopped romaine lettuce with this pasta and created a delicious Mexican salad. It was perfectly refreshing after working outside in the yard all day. What are some of your favorite toppings for Mexican dishes? Let me know in the comment section below!

Follow along!
Quick One-Pot Mexican Pasta
Quick One-Pot Mexican Pasta
Print Recipe
Fast and easy, this dish is perfect for busy weeknights!
Servings Prep Time
8 5 minutes
Cook Time
20 minutes
Servings Prep Time
8 5 minutes
Cook Time
20 minutes
Quick One-Pot Mexican Pasta
Quick One-Pot Mexican Pasta
Print Recipe
Fast and easy, this dish is perfect for busy weeknights!
Servings Prep Time
8 5 minutes
Cook Time
20 minutes
Servings Prep Time
8 5 minutes
Cook Time
20 minutes
Ingredients
For garnishing
Servings:
Instructions
  1. Brown ground beef in skillet until cooked through. Drain and rinse with hot water, return to skillet.
  2. Stir in pasta, salsa, chicken broth and tomato sauce. Bring to a boil, cover, reduce heat, and simmer about 10 minutes.
  3. Chop cilantro, green onions, avocado if desired.
  4. After pasta is cooked through, add corn, black beans, and diced tomatoes. Warm through about 1-2 minutes.
  5. Serve pasta hot with optional garnishes either as a salad topper or on its own. Enjoy!

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