One Pot Mexican Skillet Pasta
This Mexican-inspired pasta dish can be made in 30 minutes or less. Even the pasta gets cooked right in the pot!
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.
Then we’ll stir in some tomato sauce and fresh made salsa.
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!
Let that come together and give it a good stir.
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!
That’s it! How easy was that?
This came together so beautifully in my new Elite Nonstick 3-Qt. Covered Saute Pan, Calphalon 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!
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One Pot Mexican Skillet Pasta
Ingredients
- 1 tablespoon olive oil
- 1 pound ground turkey
- 2 cups uncooked elbow macaroni
- 2 cups salsa, homemade or store-bought
- 1 ½ cups chicken broth
- 1 15-ounce can tomato sauce
- 1 Roma tomato, diced
- 1 cup corn kernels, frozen, canned or roasted
- 1 cup canned black beans, rinsed
- ½ 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 pasta, salsa, chicken broth and tomato sauce. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 13-16 minutes.
- Stir in 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.
Did you make this recipe?
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Disclosure: This giveaway is sponsored by Calphalon Williams-Sonoma. All opinions expressed are my own.
This was very good! Do you think it’ll freeze well?
Thank you! Our menu since Covid has become a redundant chore…our party of 5 is starting to not like eating. We decided to change our menu to Around the World in 7 Day…resetting each week with a random country each day. It was my turn to cook (dad) and everyone really enjoyed this. I was surprised with the 1/2 cup of cheese, but after using 1 cup I completely understand why, it’s already very deliciously rich. Next time I’ll follow the recipe! Thank you, so much!
Visually appealing. Flavorable. I cut tomato sauce in half fearing too much liquid and used only 1/2 cup pasta setting remainder aside – spouse on diet. Put in 2 tsp of granulated sugar to neutralize acidity and declare it too much. – just use 1sp, if any. I wish there was nutritional info.
My entire family LOVES this dish! It’s one we come back to often.
My husband and I love this recipe! We typically have these ingredients on hand because it is definitely on of our go-to meals! Have you ever used rice instead of the pasta?
I have not but that sounds amazing! 🙂
I’ve been making this for a long tine and it’s delicious every time! I love it.
What is the serving size? I’m wondering if I need to double it for a family of 6.
The recipe yields 6 servings. In order to get the serving size, you would have to divide the full amount by 6 servings.
This is my favorite recipe! Love it, so easy and yet so damn delicious!
This recipe turned out so great. My family loved it. I used the the hot salsa and it was still really good. I used the 2 chicken bouillon cubes in 1 1/2 cups of water because I didn’t have any chicken broth. I did not add cilantro because i am not the biggest fan of it.
So easy to make after moving and only knowing where one pot was! 🙂 I did use a can of enchilada sauce instead of the tomato sauce. It will become a go-to meal, the husband loved it!
The pasta must be uncooked while stirring it? or cooked?
Uncooked.
This is the second time I have made this dish. Very hearty and yummy but I had to add some water to help the pasta cook.
Just made this and it’s delicious. I added more than 1 cup of beans and I used high fibre whole wheat pasta to increase the fibre content. I added minced onion with the ground chicken for a little more flavour. The avocado and cilantro are a must to complete the dish. My toddler is picky about her food touching so I made a deconstructed version of this for her and she ate most of it.
Thanks for the great recipe! I will be making it again 🙂
This was great for a quick family dinner. I added in some spices (chili powder, cumin, etc.) to make it more taco flavored. If I made it again, I might do half as much tomato sauce (it seemed plenty saucy to me), and maybe add in a few more veggies. Thanks!
This is fantastic! Thank you. Thumbs up from the entire family.
I just had to pop over and say that not only have I made this recipe before and will be making it again this weekend, but I’ve made quite a few of your recipes and have always loved them. Thanks for sharing such great stuff!
Made this for dinner tonight with a few substitutions – I had some leftover taco filling made with ground beef that I substituted for the turkey. I was also out of salsa, so I substituted a can of diced tomatoes, a small can of diced green chilies and about 3/4 packet of fajita seasoning. It is delicious! Topped with sour cream and my 3-year-old gobbled it all up! I love these one pot meals – so fast, easy and minimal dishes to clean up after dinner.
I love these one-pot recipes. Perfect for working women (and men)!
made this tonite after getting home late and it was fabulous!!! Loads of flavour, texture, just pure yumminess and the kids cleaned their plates! Winning!! Thanks so much for the gorgeous recipe
Can i make a vegetarian version of this? would you have any suggestions?
thanks
You can swap out the ground turkey altogether and add more veggies to compensate.