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Dinner is quick and delicious, and cleanup is easy with this one-pot One Pot Tex-Mex Pasta!
We developed this One Pot Tex-Mex Pasta recipe as part of our ongoing Ambassadorship with Peapod. All opinions are 100% mine.
Our nine-year-old started 4th grade this week – I can’t believe how quickly the summer flew by! It will still take a few weeks for our daughter’s after school activities to ramp up, but we’re already thinking about ways to keep our hectic lives a little less hectic.
Easy, family-friendly meals like this One Pot Tex-Mex Pasta will make a regular appearance on our menu plan – for sure! This delicious pasta cooks up in just 35 minutes – and in just one pan, so say a big “hello” to easy kitchen clean-up!
This One Pot Tex-Mex Pasta recipe also makes enough so that you can pack up the leftovers for lunch the next day – another time saver for busy mornings when everyone is scrambling to get out the door.
We bought all of the ingredients for this One Pot Tex-Mex Pasta from Peapod. Peapod’s grocery delivery service is another huge time saver for busy families. Just place your grocery order on their website or through the Peapod app on your phone, then schedule your grocery delivery for a time that is most convenient for you!
Peapod carries thousands of grocery items including budget-friendly store brands like Nature’s Promise and Simply Enjoy. Plus – their weekly specials and double manufacturer’s coupons will save you money!
We love seeing what you made! Tag us on Instagram at @afamilyfeast or hashtag #afamilyfeast so we can see your creations!
One Pot Tex-Mex Pasta
Ingredients
2 tablespoons extra virgin olive oil
1 cup onion, diced
1 fresh jalapeno, seeded, stemmed, and finely diced
1 1/2 teaspoons Italian seasoning
1 pound ground beef
1/2 pound sweet Italian sausage, removed from casing
2 cups dry cellentani pasta
1 16–ounce jar medium heat salsa
1 14.5–ounce can chicken broth
1 14.5–ounce can diced tomatoes
2 tablespoons tomato paste
1 11–ounce can corn kernels, drained
1 15–ounce can black beans, drained and rinsed
1 fresh avocado diced
2 fresh Roma tomatoes, diced
1 1/2 cups Monterey Jack cheese, shredded
1/4 cup fresh cilantro, finely chopped
Instructions
In a 12-14 inch sauté pan or skillet, heat oil over medium high heat.
Add onion, jalapeno and Italian seasonings. Sauté for four minutes then add ground beef and Italian sausage meat. Sauté for about six minutes or until meat has browned.
Add dry pasta, salsa, chicken broth, canned tomatoes, tomato paste, drained corn and drained beans. Stir, cover and bring to a boil then reduce to a simmer covered.
Simmer covered 18 – 20 minutes or until pasta is tender.
Sprinkle avocado and Roma tomatoes over the top and then the shredded jack cheese.
Cover and let sit five minutes.
To serve, portion into bowls and top with cilantro.
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You may also like these other recipes featuring groceries from Peapod:
Slow Cooker Tex-Mex Chicken Stew
Look good?
Thanks Jim!
Can this recipe be made in a crockpot if so how would you go about doing it
Hi Kelly – I suppose you could keep it warm in a slow cooker, but it takes so little time to cook, I’d suggest cooking it on the stovetop as written.
Made this tonight and it was great though I had to leave out the beams because my
pan was super full. Will this freeze well???
Hi LL – So glad you enjoyed the recipe. We find that pasta often gets a little mushy after freezing and thawing, so I wouldn’t recommend it.
I made this for dinner last night and the ease of making it, as well as the taste is incredibly delicious. I will make this often.
So glad you enjoyed the recipe Alma!