One Pan Mexican Pasta

September has been kicking my ass.  When I have time to cook, it's going to be quick, and if I can pull it off while dirtying only one pan...well, that's a win-win.

This one pan Mexican pasta dish fits the bill.  Quick, easy, delicious.  And only one dirty pan.

The ingredients are simple, and you probably already have them in your pantry and freezer.

Brown some ground beef and onions, season, stir in the remaining ingredients, wait for the pasta to cook, and eat.  

One dirty pan.  Awesome.

One Pan Mexican Pasta

Ingredients

1 pound extra lean ground beef

1 medium onion, diced

2 cloves garlic, minced
1 ½ tsp chili powder
1 tsp sugar
½ tsp salt
½ tsp red pepper flakes
½ tsp basil
½ tsp oregano
½ tsp pepper

3 cups uncooked elbow macaroni

1 cup salsa, homemade or store-bought

1 ½ cups chicken broth

1 (28 oz / 796 ml) can diced tomatoes

1 (19 oz / 540 ml)can black beans, rinsed

1 ½ cups frozen corn kernels

Directions

Scramble fry ground beef with diced onions.  When beef is cooked and onions are translucent, add garlic and spices.  Stir.  

Add remaining ingredients, stirring well to combine.  Bring to a gentle boil.  Ensure the pasta is covered by liquid and allow to simmer, covered, until pasta is cooked through.  Stir occasionally while simmering.  If the liquid is absorbed before the pasta is cooked, add a small amount of water to the pan.

If you can resist eating this straight out of the pan, you can garnish with shredded cheese, sour cream, avocado or cilantro, but it's seriously yummy just the way it is :)

Looking for more one pan meals?  How about Italian sausage and peppers?

Thank you for featuring me!

     

I've had to suspend comments on this post temporarily due to an unbelievable amount of spam.  Who knew those spammers would be such fans of Mexican Pasta?  Feel free to email me directly if you have a pressing comment or question!

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