Southwestern Style Pasta Skillet
Transform dinnertime with this one-pot Southwestern Style Pasta Skillet, a bold and flavorful fusion of Tex-Mex flair and hearty comfort food. Loaded with tender pasta, seasoned ground beef or turkey, black beans, sweet corn, and juicy tomatoes with green chilies, this dish is spiced up with chili powder, cumin, and paprika for an irresistible kick. Simmered to perfection in a savory broth, the pasta soaks up all the vibrant flavors, while a melty layer of cheddar cheese and a fresh garnish of cilantro tie it all together. Ready in just 40 minutes and served with a squeeze of zesty lime, this easy skillet dinner is perfect for busy weeknights or casual gatherings. Enjoy a deliciously satisfying meal with minimal cleanup!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 large bell pepper, diced (any color)
- 1 pound ground beef or ground turkey
- 1 15-ounce can canned black beans, drained and rinsed
- 1 15-ounce can canned corn, drained
- 1 10-ounce can diced tomatoes with green chilies (e.g., Rotel)
- 2 cups uncooked pasta (e.g., penne or rotini)
- 3 cups chicken or vegetable broth
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 cup shredded cheddar cheese
- 2 tablespoons fresh cilantro, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 lime lime wedges (for serving)
Instructions
Heat a large skillet or deep sauté pan over medium-high heat. Add the olive oil.
Once the oil is hot, add the diced onion and cook for 3-4 minutes until softened. Add the minced garlic and bell pepper, cooking for another 2 minutes until fragrant.
Add the ground beef or turkey to the skillet. Cook for 5-7 minutes, breaking it up with a spoon, until browned and fully cooked. Drain excess fat if necessary.
Stir in the black beans, corn, canned diced tomatoes with green chilies (including their juices), chili powder, cumin, paprika, salt, and pepper. Combine thoroughly.
Add the uncooked pasta to the skillet, then pour in the chicken or vegetable broth. Stir to combine and ensure the pasta is submerged.
Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 15-18 minutes, stirring occasionally, until the pasta is tender and most of the liquid has been absorbed.
Remove the skillet from the heat and sprinkle shredded cheddar cheese evenly over the top. Cover the skillet for 2-3 minutes to let the cheese melt.
Garnish with fresh chopped cilantro. Serve immediately with lime wedges on the side for a zesty finish.
Nutrition Facts
Calories |
698 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.5 g | 34% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 76 mg | 25% | |
| Sodium | 1363 mg | 59% | |
| Total Carbohydrate | 84.2 g | 31% | |
| Dietary Fiber | 9.4 g | 33% | |
| Total Sugars | 7.8 g | ||
| Protein | 33.3 g | 67% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 218 mg | 17% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 823 mg | 18% | |
*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.
