Pasta Mexicali
Get ready to spice up your dinner table with Pasta Mexicali, a bold and flavorful twist on classic pasta dishes that combines Mexican-inspired ingredients with comforting penne pasta. This one-pan wonder is loaded with tender pasta, seasoned ground beef or turkey, bell peppers, black beans, and sweet corn, all brought together in a zesty tomato and taco-seasoned sauce. Finished with a generous layer of melted Mexican cheese and a sprinkle of fresh cilantro, this dish is a fiesta of savory flavors and vibrant colors. Perfect for a quick weeknight dinner, it comes together in just 40 minutes and is sure to be a crowd-pleaser. Serve with lime wedges for an extra pop of tangy freshness, and enjoy a hearty, satisfying meal that seamlessly blends two beloved cuisines!
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Recipe Information
Ingredients
- 12 ounces penne pasta
- 2 tablespoons olive oil
- 1 medium red onion, diced
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 3 cloves garlic cloves, minced
- 1 pound ground beef or ground turkey
- 2 tablespoons taco seasoning
- 15 ounces canned diced tomatoes with green chilies
- 15 ounces canned black beans, rinsed and drained
- 1 cup corn kernels (frozen or canned, drained if canned)
- 1.5 cups shredded Mexican cheese blend
- 0.25 cup fresh cilantro, chopped
- 1 large lime, cut into wedges
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Bring a large pot of salted water to a boil. Cook the penne pasta according to the package instructions until al dente. Drain and set aside.
In a large skillet or saucepan, heat the olive oil over medium heat.
Add the diced red onion, red bell pepper, and green bell pepper to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the ground beef (or ground turkey) to the skillet. Cook until browned and fully cooked, breaking it apart with a spoon as it cooks. Drain any excess fat if necessary.
Sprinkle the taco seasoning over the cooked meat and stir well to coat.
Stir in the canned diced tomatoes with green chilies, black beans, and corn kernels. Bring the mixture to a simmer and cook for 5 minutes, allowing the flavors to meld.
Add the cooked penne pasta to the skillet and toss to coat the pasta evenly with the sauce mixture. Cook for another 2-3 minutes to heat everything through.
Remove the skillet from heat. Stir in 1 cup of shredded Mexican cheese until melted and creamy.
Serve the Pasta Mexicali hot, garnished with the remaining shredded cheese, fresh cilantro, and a squeeze of lime juice from the lime wedges. Add salt and black pepper to taste.
Nutrition Facts
Calories |
4715 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 235.4 g | 302% | |
| Saturated Fat | 101.5 g | 508% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 706 mg | 235% | |
| Sodium | 9883 mg | 430% | |
| Total Carbohydrate | 430.5 g | 157% | |
| Dietary Fiber | 62.1 g | 222% | |
| Total Sugars | 39.1 g | ||
| Protein | 241.5 g | 483% | |
| Vitamin D | 1.9 mcg | 10% | |
| Calcium | 2982 mg | 229% | |
| Iron | 36.5 mg | 203% | |
| Potassium | 5136 mg | 109% | |
*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.
