Mexican Pasta
Get ready to spice up your weeknight dinner routine with this vibrant and hearty Mexican Pasta! This one-skillet wonder combines tender penne pasta with zesty taco-seasoned ground beef or turkey, creamy black beans, sweet corn, and the smoky kick of diced tomatoes with green chilies. All topped with gooey melted cheddar cheese, fresh cilantro, and a dollop of sour cream, it’s the perfect mashup of comforting pasta and bold Mexican flavors. Ready in just 40 minutes, this easy recipe is a crowd-pleaser for family dinners or casual gatherings. Serve it straight from the skillet and watch it disappear! Perfect for lovers of Tex-Mex and pasta alike, this dish will quickly become a staple in your recipe rotation. Keywords: Mexican pasta recipe, Tex-Mex pasta, one-skillet meal, easy dinner idea, taco pasta.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 12 oz penne pasta
- 2 tbsp olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 lb ground beef or ground turkey
- 1 packet taco seasoning
- 10 oz can diced tomatoes with green chilies (e.g., Rotel)
- 8 oz can tomato sauce
- 1 cup sweet corn kernels (drained if canned)
- 1 cup black beans (rinsed and drained)
- 1 cup shredded cheddar cheese
- 2 tbsp chopped cilantro
- 4 tbsp sour cream (for garnish)
- 1 tsp salt
- 0.5 tsp black pepper
Instructions
Bring a large pot of salted water to a boil. Add the penne pasta and cook according to the package instructions until al dente. Drain and set aside.
While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent.
Add the minced garlic to the skillet and sauté for another 30 seconds until fragrant.
Increase the heat to medium-high and add the ground beef or turkey. Cook, breaking it up with a spoon, until browned and fully cooked, about 5-7 minutes. Drain any excess grease, if necessary.
Stir in the taco seasoning, diced tomatoes with green chilies, tomato sauce, corn, and black beans. Season with salt and black pepper. Reduce the heat to low and let the mixture simmer for 5 minutes.
Add the cooked pasta to the skillet and toss to combine. Allow it to cook for another 2-3 minutes so the flavors meld together.
Sprinkle the shredded cheddar cheese over the pasta mixture and cover the skillet with a lid. Let it sit for 2-3 minutes or until the cheese melts.
Garnish with chopped cilantro and a dollop of sour cream on each serving. Serve hot and enjoy!
Nutrition Facts
Calories |
3661 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.1 g | 216% | |
| Saturated Fat | 67.7 g | 338% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 472 mg | 157% | |
| Sodium | 9270 mg | 403% | |
| Total Carbohydrate | 374.1 g | 136% | |
| Dietary Fiber | 40.9 g | 146% | |
| Total Sugars | 30.4 g | ||
| Protein | 167.3 g | 335% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1103 mg | 85% | |
| Iron | 28.2 mg | 157% | |
| Potassium | 3610 mg | 77% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
