Dinner
One-Pot Cheesy Tex-Mex Pasta
Tender whole-wheat rotini soaks up a savory beef and pico de gallo sauce, while melted Mexican cheese weaves through every bite with gentle chili warmth. The result is a creamy, lightly spiced bowl that finishes with bright, fresh flavor.
- Total
- 42 min
- Prep
- 20 min
- Cook
- 22 min
- Serves
- 6
Nutrition per Serving
- Calories
- 467
- Protein
- 29g
- Carbs
- 47g
- Fat
- 20g
- Fiber
- 5g
- Sugar
- 8g
- Sodium
- 698mg
Ingredients
- 1 tbsp canola oil
- 1 lb lean ground beef
- 1 small onion, chopped
- 2 clove garlic, minced
- 2 tbsp chili powder
- 2 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp ground pepper
- 2 cup water
- 1 3/4 cup fresh pico de gallo
- 8 oz whole-wheat rotini
- 1 cup frozen corn, thawed
- 1 1/2 cup shredded Mexican cheese blend
- Sliced scallions, chopped cilantro, diced tomatoes and/or sour cream (optional)
Instructions
- 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.