North of the Border Pasta
Discover bold, Tex-Mex-inspired flavors with this creamy, satisfying North of the Border Pasta recipe! Perfectly cooked penne or rotini is tossed with seasoned ground beef or turkey, colorful bell peppers, black beans, and sweet corn, all simmered in a zesty tomato and green chili base. A rich blend of cream cheese and shredded cheddar creates a velvety sauce that clings to every bite. Finished with fresh cilantro for a hint of brightness, this one-skillet pasta dish combines the comfort of cheesy pasta with the vibrant spices of taco night. Ideal for busy weeknights, it comes together in just 40 minutes and serves up to six hungry friends or family members. Add this crowd-pleaser to your dinner rotation today!
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Recipe Information
Ingredients
- 12 oz pasta (penne or rotini preferred)
- 2 tbsp olive oil
- 1 lb ground beef or ground turkey
- 1 medium yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 medium red bell pepper, diced
- 14.5 oz canned diced tomatoes with green chilies
- 15 oz black beans, drained and rinsed
- 1 cup frozen corn
- 1 packet taco seasoning
- 4 oz cream cheese
- 1 cup shredded cheddar cheese
- 2 tbsp fresh cilantro, chopped (optional, for garnish)
- 0.5 tsp salt
- 0.25 tsp black pepper
Instructions
Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain and set aside.
In a large skillet or sauté pan, heat the olive oil over medium-high heat. Add the ground beef or turkey and cook, breaking it up with a spoon, until browned and fully cooked, about 6-8 minutes. Drain any excess fat, if necessary.
Add the chopped onion and minced garlic to the skillet and sauté for 2-3 minutes, until the onion softens and becomes translucent.
Stir in the diced red bell pepper and cook for another 2-3 minutes until softened.
Add the canned diced tomatoes with green chilies, black beans, and frozen corn to the skillet. Stir to combine.
Sprinkle the taco seasoning over the mixture and stir well to evenly coat the ingredients. Cook for 2-3 minutes to let the flavors meld.
Reduce the heat to low and stir in the cream cheese. Let it melt into the mixture, stirring until smooth and creamy.
Add the cooked pasta to the skillet and stir everything together to ensure the pasta is fully coated in the sauce.
Sprinkle the shredded cheddar cheese over the pasta mixture. Cover the skillet with a lid and let the cheese melt, about 2 minutes.
Season with salt and black pepper to taste. Garnish with chopped cilantro, if desired, and serve warm.
Nutrition Facts
Calories |
3370 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 190.8 g | 245% | |
| Saturated Fat | 85.0 g | 425% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 557 mg | 186% | |
| Sodium | 8008 mg | 348% | |
| Total Carbohydrate | 260.3 g | 95% | |
| Dietary Fiber | 48.9 g | 175% | |
| Total Sugars | 32.9 g | ||
| Protein | 158.3 g | 317% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1283 mg | 99% | |
| Iron | 22.0 mg | 122% | |
| Potassium | 3741 mg | 80% | |
*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.
