Southwestern Pasta Skillet
Transform your weeknight dinners with the irresistible Southwestern Pasta Skillet—a one-pan wonder brimming with bold Tex-Mex flavors! This hearty dish combines tender penne pasta with savory ground beef or turkey, vibrant veggies like red bell pepper and onion, and pantry staples like black beans, corn, and tomatoes with green chilies. A medley of chili powder, cumin, and smoked paprika infuses every bite with smoky, Southwestern flair, while melted cheddar adds a creamy finish. Ready in just 40 minutes, this easy skillet meal is perfect for busy nights and serves four with minimal cleanup. Top it off with fresh cilantro and a squeeze of lime for a zesty touch, and enjoy a comforting, flavor-packed dinner everyone will love. Keywords: Southwestern Pasta Skillet, Tex-Mex pasta recipe, one-pan dinner, easy weeknight meal, bold flavors.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound ground beef or ground turkey
- 1 yellow onion, diced
- 1 red bell pepper, diced
- 2 garlic cloves, minced
- 1 cup canned black beans, drained and rinsed
- 1 cup canned corn, drained
- 1 14-ounce can canned diced tomatoes with green chilies (e.g., Rotel)
- 3 cups chicken or vegetable broth
- 3 cups uncooked penne pasta
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 0.5 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 0.25 cup fresh cilantro, chopped
- 1 lime, sliced into wedges
Instructions
Heat the olive oil in a large skillet over medium-high heat.
Add the ground beef or turkey and cook until browned, breaking it apart with a wooden spoon, about 5-7 minutes. Drain any excess grease, if necessary.
Add the diced onion and red bell pepper to the skillet. Sauté for 3-4 minutes, or until softened.
Stir in the minced garlic and cook for 1 minute, until fragrant.
Add the black beans, corn, diced tomatoes with green chilies, chicken broth, uncooked pasta, chili powder, ground cumin, smoked paprika, salt, and black pepper. Stir to combine.
Bring the mixture to a boil, then reduce the heat to a simmer. Cover the skillet and cook for 12-15 minutes, stirring occasionally, until the pasta is tender and most of the liquid has been absorbed.
Remove the skillet from heat and stir in the shredded cheddar cheese until melted and creamy.
Sprinkle the dish with chopped fresh cilantro for garnish. Serve warm with lime wedges on the side for squeezing over the top for added brightness.
Nutrition Facts
Calories |
1111 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.9 g | 51% | |
| Saturated Fat | 16.1 g | 81% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 114 mg | 38% | |
| Sodium | 2033 mg | 88% | |
| Total Carbohydrate | 140.5 g | 51% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 13.1 g | ||
| Protein | 50.7 g | 101% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 320 mg | 25% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 1213 mg | 26% | |
*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.
