Description
This One Pot Mexican Pasta Recipe combines the bold flavors of a classic taco with the hearty comfort of pasta, making it an easy and delicious weeknight dinner. Ground beef is cooked with aromatic spices, tomatoes, beans, and corn, then simmered with penne pasta until tender. Topped with melted Mexican blend cheese and fresh cilantro, this dish is a satisfying, all-in-one meal bursting with vibrant Mexican flavors.
Ingredients
Scale
Meat & Vegetables
- 1 pound lean ground beef
- 1 small yellow onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
Spices & Seasonings
- 1 tablespoon olive oil
- 1 packet taco seasoning (about 2 tablespoons)
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- Salt and black pepper to taste
Liquids & Canned Goods
- 1 can (14.5 ounces) diced tomatoes with juices
- 1 can (10 ounces) diced tomatoes with green chilies
- 1 cup tomato sauce
- 2 cups low sodium beef broth
- 1 can (15 ounces) black beans, drained and rinsed
Other Ingredients
- 12 ounces penne pasta
- 1 cup frozen corn
- 1 1/2 cups shredded Mexican blend cheese
- 1/4 cup chopped fresh cilantro
Instructions
- Brown the Meat: Heat olive oil in a large deep skillet or Dutch oven over medium heat. Add the ground beef and cook until browned, breaking it apart as it cooks. Drain excess grease if needed.
- Sauté Vegetables: Stir in the diced onion and red bell pepper and cook for 3 to 4 minutes until softened. Add the minced garlic and cook for 30 seconds until fragrant.
- Add Spices: Sprinkle in the taco seasoning, chili powder, cumin, salt, and pepper. Stir well to evenly coat the meat and vegetables with the seasonings.
- Combine Liquids and Tomatoes: Pour in the diced tomatoes with juices, diced tomatoes with green chilies, tomato sauce, and beef broth. Stir thoroughly and bring the mixture to a gentle boil over medium heat.
- Add Pasta and Beans: Stir in the uncooked penne pasta, black beans, and frozen corn. Mix well to combine all ingredients.
- Simmer: Reduce heat to medium-low, cover the skillet or Dutch oven, and simmer for 12 to 15 minutes, stirring occasionally, until the pasta is tender and most of the liquid is absorbed.
- Incorporate Cheese: Remove from heat and stir in 1 cup of the shredded Mexican blend cheese until melted and creamy. Sprinkle the remaining 1/2 cup cheese on top, cover again, and let sit for a few minutes until the cheese melts.
- Garnish and Serve: Sprinkle chopped fresh cilantro over the top before serving to add a fresh, vibrant finish.
Notes
- Ground turkey can be substituted for ground beef for a leaner alternative.
- For a spicier dish, add diced jalapeños or increase the amount of chili powder.
- To make this recipe vegetarian, omit the meat and use vegetable broth while increasing the quantity of beans or adding extra vegetables like zucchini or mushrooms.
