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.
i made this into a more summer dish by doing the basic recipe then putting fresh cold tomato, avocado and sour cream on top. Yum!
This is so delicious. I am so glad I found it on Pintrest!
I tried this recipe but instead of black beans I substituted Black Bean pasta (http://www.tolerantfoods.com/). It went perfectly with this recipe and the result was delicious!! I would say I didn’t need 2 full cups of broth and would cut it down to 1 cup next time.
Hi Chung Ah, I really do want to try this One Pot Mexican Skillet Pasta, but I do have a couple of questions. 1) Do you drain the corn? and 2) Is the pasta cooked or uncooked before adding to your recipe, cause one statement you say to cook it first then down at the bottom of the comments you say to put in uncooked. Very confused :(. But I am going to try it with the pasta cooked al dente before adding to the rest of the dish. Thanks for any help you can give me. 🙂
Joann, please refer to the recipe – it has been tweaked over time and may not match what is stated in the comments.
To answer your questions –
1. If you are using canned corn, yes, it should be drained. As a general rule of thumb, canned corn should always be drained prior to using. You do not want that excess liquid in your dish.
2. The pasta is left uncooked. That is the beauty of a one-pot meal!
This looks delicious, cant wait to try it! Do you cook the pasta before adding it to the mix, or does the pasta cook with everything else?
The pasta cooks with everything else – that’s the beauty of this recipe!
I found this recoil about a month ago and have made it twice! So yummy and hearty!
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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!!!!!
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!
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!
Found this recipe on Pinterest, it was delicious! My entire family loved it!
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 !
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!
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 🙂
Awwww, so cute! I’m so glad he liked it 🙂
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….
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.
Made this tonight, it was phenomenal! Hearty without being heavy and full of flavor. I’ll be making this again for sure!
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! 🙂
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You never mentioned adding the pasta…was the pasta already cooked?
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.”
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.
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!