Quick Tex-Mex Skillet Pasta
If you need a fast dinner that tastes like you really tried, this quick tex-mex skillet pasta is it. You get seasoned ground beef, tender bow tie pasta, salsa, beans, and a bubbly layer of melted cheese all in one pan. It’s cozy, a little zippy, and totally weeknight-friendly. I love that it’s hearty enough to stand alone, but it also plays nicely with a simple salad or warm bread if you want to stretch the meal.
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Ingredients
- 1 lb beef ground
- 8 oz pasta bow tie
- 16 oz salsa jar
- 1 10.5 oz cream of chicken soup can
- 1 15 oz corn drained, can
- 1 15 oz black beans drained and rinsed, can
- 8 oz cheese shredded, Mexican blend, divided
Instructions
- Preheat your oven to 350°F (175°C). In a large oven-safe skillet or pan, cook the ground beef over medium heat until browned. Break it apart while cooking and drain any extra grease.
- Meanwhile, bring a pot of salted water to a boil and cook the bow tie pasta for about 5 minutes until it’s slightly softened. Drain and set aside.
- Add the salsa, cream of chicken soup, drained corn, black beans, and half of the shredded cheese to the skillet with the beef. Stir to combine.
- Fold in the cooked pasta gently so everything is evenly coated.
- Sprinkle the remaining cheese over the top and bake uncovered for 30 minutes, until bubbly and golden.
- Let it sit for a few minutes, then serve warm and enjoy the cheesy Tex-Mex goodness!
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Nutrition
Serving: 1g | Calories: 778kcal | Carbohydrates: 52g | Protein: 47g | Fat: 44g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 137mg | Sodium: 449mg | Potassium: 1000mg | Fiber: 13g | Sugar: 5g | Vitamin A: 873IU | Vitamin C: 6mg | Calcium: 455mg | Iron: 5mg
