One Pot Cheesy Tex Mex Pasta
This comforting one-pot pasta dish has a Southwestern kick. Chili powder and pico de gallo flavor the dish, while melted Mexican cheese adds a creamy finish. Top it with your favorite fixings like scallions, cilantro and sour cream, and serve it alongside a crisp green salad for an easy weeknight meal the whole family will love.
This comforting one-pot pasta dish has a Southwestern kick. Chili powder and pico de gallo flavor the dish, while melted Mexican cheese adds a creamy finish. Top it with your favorite fixings like scallions, cilantro and sour cream, and serve it alongside a crisp green salad for an easy weeknight meal the whole family will love.
Ingredients
-
1 tablespoon neutral oil, such as canola or avocado
-
1 pound lean ground beef
-
1 small onion, chopped
-
2 cloves garlic, minced
-
2 tablespoons chili powder
-
2 teaspoons ground cumin
-
1 teaspoon dried oregano
-
½ teaspoon salt
-
¼ teaspoon ground pepper
-
2 cups water
-
1 ¾ cups fresh pico de gallo
-
8 ounces whole-wheat rotini
-
1 cup frozen corn, thawed
-
1 ½ cups shredded Mexican-style cheese blend
-
Sliced scallions, chopped cilantro, diced tomatoes and/or sour cream (optional)
Method
-
Heat oil in a large skillet over medium heat. Add beef and onion; cook, stirring, until the beef is just cooked through, 5 to 7 minutes. Stir in garlic, chili powder, cumin, oregano, salt and pepper. Cook for 1 minute. Add water, pico de gallo, pasta and corn. Bring to a boil, then reduce heat to maintain a simmer. Cover and cook, stirring once or twice, until the pasta is tender and most of the liquid has been absorbed, 13 to 15 minutes.
-
Remove from heat and sprinkle cheese over the mixture; stir until melted. Top each serving with scallions, cilantro, tomatoes and/or sour cream, if desired.
