One Pot Mexican Skillet Pasta

This Mexican-inspired pasta dish can be made in one skillet in 30 minutes or less – perfect for a busy weeknight!

One Pot Mexican Skillet Pasta - This Mexican-inspired pasta dish can be made in 30 minutes or less!

Oh, Monday. Monday has decided to rear it’s ugly head yet again but I’m hoping I can make it a little better with this glorious pasta I have for you today. And it’s not just any kind of pasta. It’s a one-pot-skillet-kind-of-pasta, loaded with cheesy goodness, freshly made salsa, corn, beans, tomato, avocado and ground turkey. And it comes together in less than 30 minutes, perfect for those busy weeknights!

Here’s how it comes together:

We’ll start off with some ground turkey, but feel free to use ground beef or ground chicken depending on your preference.

One Pot Mexican Skillet Pasta - This Mexican-inspired pasta dish can be made in 30 minutes or less!

Then we’ll stir in some tomato sauce and fresh made salsa.

One Pot Mexican Skillet Pasta - This Mexican-inspired pasta dish can be made in 30 minutes or less!

Once that heats through, go ahead and toss in some corn, beans and tomatoes. You can add in your favorite veggies too – it’s completely customizable!

One Pot Mexican Skillet Pasta - This Mexican-inspired pasta dish can be made in 30 minutes or less!

Let that come together and give it a good stir.

One Pot Mexican Skillet Pasta - This Mexican-inspired pasta dish can be made in 30 minutes or less!

Next comes the good stuff – cheese, cheese and some more cheese. I added Monterey Jack and sharp cheddar but I would love to try this again with jalapeno Monterey Jack next time!

One Pot Mexican Skillet Pasta - This Mexican-inspired pasta dish can be made in 30 minutes or less!

That’s it! How easy was that?

One Pot Mexican Skillet Pasta - This Mexican-inspired pasta dish can be made in 30 minutes or less!

This came together so beautifully in my new Elite Nonstick 3-Qt. Covered Saute PanCalphalon Williams-Sonoma newest line of premium cookware that just launched online on September 12th. This new line has been engineered to have lasting durability to withstand the rigors of metal whisk, spoon and spatula use, leaving you to cook with all of your favorite utensils without ruining your nonstick cookware! Not to mention it’s oven safe to 500°F and dishwasher safe, leaving you with such an easy clean up. This saute pan is incredibly versatile and it has become my most used kitchen equipment, and I can make anything from my favorite fried rice dish to mac and cheese!

And you know I can’t keep raving about this amazing Elite Nonstick line without offering a chance to win one for yourself! So be sure to enter the rafflecopter to win the new 10″ Elite Nonstick Fry Pan ($150.00 MSRP). Good luck!

a Rafflecopter giveaway

Giveaway ends on Sunday, September 29, 2013 at 9:00 p.m. Pacific time. The winner will be selected by random.org and contacted by email. If there is no response after 48 hours, another winner will be selected. Open to US residents only.

The Elite Nonstick is sold as an 11-pc. set ($699.95 MSRP), as well as individually. You can shop around Williams-Sonoma.com for your favorite piece, or you can visit Williams-Sonoma stores starting September 27th. 

One Pot Mexican Skillet Pasta

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Yield 6 servings

One Pot Mexican Skillet Pasta

This Mexican-inspired pasta dish can be made in one skillet in 30 minutes or less - perfect for a busy weeknight meal!

Ingredients

  • 1 tablespoon olive oil
  • 1 pound ground turkey
  • 1 (15-ounce) can tomato sauce
  • 2 cups salsa, homemade or store-bought
  • 2 cups cooked elbows pasta
  • 1 Roma tomato, diced
  • 1 cup corn kernels
  • 1 cup canned black beans, rinsed
  • 1/2 cup shredded cheddar cheese
  • 1 avocado, halved, seeded, peeled and diced
  • 2 tablespoons chopped fresh cilantro leaves

Instructions

  • Heat olive oil in a saucepan over medium high heat. Add ground turkey and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
  • Stir in tomato sauce and salsa until well combined. Add pasta, tomato, corn and black beans, and gently toss to combine.
  • Stir in cheese until melted through, about 1-2 minutes.
  • Serve immediately, topped with avocado and cilantro.

Notes

http://damndelicious.net/2013/09/22/one-pot-mexican-skillet-pasta/

Disclosure: This giveaway is sponsored by Calphalon Williams-Sonoma. All opinions expressed are my own.


Comments

  1. Georgiana says

    I would make weekend brunch breakfast omelets with spinach, cheese and tomatoes and also some homemade pancakes for my family too!

  2. Melissa Pelton says

    I tried to leave a comment on the give-away and I messed it up!!! I would love a new non-stick because I currently DO not have one :( so it would be a WONDERFUL addition to my sweet lil’ kitchen!! my husband and I both have high cholesterol, and last summer found out my son who is 11 has it as well. It is hereditary in our family, and I try my best to cook healthy, So a nonstick pan would be great!!

  3. Anne says

    I’d like to take advantage of this excellent pan’s stove-top-to-oven capability, and make something like chicken breasts that start with a quick saute in olive oil to brown them. After that, soften some onions in the pan, make a quick sauce right in the pan (scraping up all that goodness from the bottom of the pan), replace the chicken, cover it, and pop it in the oven to finish. I make a similar dish now, but the perfect pan would be, well, perfect!

    • Chung-Ah says

      You can actually throw uncooked pasta with 2 cups water right into the saucepan and let it cook through (this is the method of the original recipe) – I just prefer to have my pasta cooked separately.

    • Charla says

      LOL at your ridiculousness! Cook the pasta in a large saucepan — transfer to dish once it’s cooked. Continue on with recipe. Man, that was hard.

  4. lara says

    what a great recipe today and giveaway! would probably be making something with eggs… breakfast for dinner during the fall is awesome!

  5. says

    Oh how I’d LOVE a new set of pots & pans – these sound great! For the new skillet I might just have to make a perfect grilled cheese sandwich (which may or may not have bacon on it!). Mmmm!!

  6. Mindy Kroesche says

    I would make so many things–chicken dishes, goulash, salisbury steak–the list would go on. But I think I’ll make this skillet dish tonight for supper.

  7. says

    Hey, that’s really easy! I recently bought some teddy bear shaped pasta and I can’t wait to try it out with this recipe. All those crevices would trap tons of sauce with each mouthful. mmm..

  8. Stefanie says

    This recipe would be a winner in my house! I cant wait to make it! All of my pots stick, so this non-stick skillet would be a welcome addition.

  9. Sharon says

    I love this pan, I would enjoy making my favorite Dirty Rice recipe with ground turkey ummm Yes!!! I would enjoy having this there is so many things to make in it…

  10. Anna Lavender says

    I would make a quinoa stir fry.. Any meat, vegetables, onion, garlic, soy sauce and a couple of scrambled eggs.. Yum

  11. Melissa S says

    If I won, I would probably make fajitas, either steak or chicken. I have wanted to add calaphon to my kitchen for a while, would love to win.

  12. Danielle says

    I made this last night and it was a hit! Everyone loved it. I grabbed a little more spicy salsa and it gave it the perfect flavor. This time was also my first time cooking grounded turkey!

  13. Linda M says

    I’m vegan and was wondering if this delicious sounding recipe could be made just skipping the meat altogether? If not, I could use boca burger pieces. And vegan cheese, of course. Thanks

  14. says

    Sounds good, but you shouldn’t call it a one pot meal, because you need a second pot to cook the pasta. to truly be a one-pot meal the pasta would be cooked in with the rest of the ingredients by adding extra water to the skillet, bring to a boil and add the pasta in there to cook.

    • Chung-Ah says

      Julia, as noted to another reader above, you can definitely add the pasta to the skillet by following the original recipe, making it a true one pot meal. I personally like to cook it separately so I don’t have to add too much excess liquid to the skillet.

  15. Chelsea says

    Made this the other night and I loved it. I also made some fresh pico and threw it on top too. One thing that’s important to remember with skillet pasta dishes is that it’s always best to under cook the pasta in the water, and then let it finish cooking in your skillet. This way the pasta has more time to incorporate into the dish and it absorbs more of the flavor. This is what I did (and always do) and it came out great… Also, I added a little tomato pasta for a little more tomato flavor. This is going into my keep file :-)

  16. says

    Made these last night minus the cilantro for the kids and everyone loved it. Instead of the pasta, we ate it with rice :-) Then, later the kids decided to dip tortilla chips in it and ate it that way too.

  17. Victoria says

    I made this tonight and it turned out amazing! I added chili flakes to the topping for a little more spice

  18. Kim says

    I made this today with some changes, I used ground beef, didn’t have any roma tomatoes so I used canned diced southwestern tomatoes and mexicorn. It turned out DELISH!

  19. says

    this looks absolutely yummy – real comfort food. I’ve never tried putting diced avocado on top of a pasta but it’s something I’d love to try too.

    • Chung-Ah says

      Alison, as mentioned in the ingredient list, you will use “2 cups cooked elbows pasta”. The addition of pasta is also indicated in the directions, “Stir in tomato sauce and salsa until well combined. Add pasta, tomato, corn and black beans, and gently toss to combine.”

  20. farmerswife518 says

    Pinterest find….DELISH!!! I’ve had this pinned for awhile & finally got to make it & will make it again and again! Perfect quick and easy meal. Thanks! :)

  21. Maria says

    Made this tonight, it was phenomenal! Hearty without being heavy and full of flavor. I’ll be making this again for sure!

  22. Shay says

    So it says add posta. Does this mean cooked pasta??? Because it’s not real clear. I am making this now and added uncooked pasta. Since it is a one pit recipe right? If we heve to add cooked pasta this should be in the instructions. And it wouldn’t really be one pot. But if it’s uncooked it doesn’t say how long to cook it….

    • Chung-Ah says

      It’s actually stated very clearly in the ingredient list that “2 cups cooked elbows pasta” would be needed. It is best to read through the ingredient list first before proceeding to the instructions.

      Feel free to refer to the original recipe that is linked at the bottom of the recipe – she adds uncooked pasta along with some more liquid to cook it right in the pot.

  23. Layne says

    I always ask my husband to rate the meals so that I know when to make one again, and I got home from work and he put a giant 5 out of 5 stars on a piece of paper right by the pan. He LOVED it :)

  24. Victoria says

    Honestly I can’t handle to look at your website while at work…I just want to drop whatever I’m doing, run home, and stuff my face with everything! But somehow I still end up on your site, at my desk drooling like a fool. It has become my new favourite website and I cannot wait to try this recipe!

  25. Pamela says

    I made this tonight for me and all my roommates! It was absolutely delicious. I also added rice and green chili to the ingredients ! There’s not even a drip of tomato sauce left in the pan! Everybody loved it !!! I’ll be making this again !! Thanks for sharing !

  26. says

    Made this recipe tonight and it was fabulous! I made it with homemade salsa so I already had tons of chopped tomatoes in that so didn’t add the extra diced tomato ingredient. The recipe is SO easy to make, is a great Summer dish and something new to try!

  27. marcelle says

    I love easy one-pot meals and this looks loaded with FLAVOUR!
    I’m going to do make it tomorrow. (THEN I can’t wait to try your Sweet and Sour chicken!)!
    BTW, we’re not fond of cilantro though. Are there any substitutes (or can I just leave it out without changing the recipe too much?)
    **Just found your website today – I love it!! – ESPECIALLY the process of step-by-step with photos. GOOD JOB!!!!!

    • Chung-Ah says

      You can substitute parsley for cilantro for a milder taste, or you can omit altogether. It shouldn’t change the taste of the dish too much!

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